Cross reference for [Ontology Name] classes, properties and dataproperties back to ToC

This section provides details for each class and property defined by [Ontology Name].

Classes

f o o d o n 00002243c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_00002243

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'nut milk' (http://purl.obolibrary.org/obo/FOODON_03420214) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104)

f o o d o n 03301000c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301000

SIREN DB annotation: * derives from 'starch' (http://purl.obolibrary.org/obo/FOODON_03420203)

f o o d o n 03301002c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301002

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03301003c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301003

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03301005c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301005

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03301006c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301006

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186

f o o d o n 03301007c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301007

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231) * has substance added 'vegetable fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460263)

f o o d o n 03301008c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301008

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'food distillation process' (http://purl.obolibrary.org/obo/FOODON_03460270) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03301009c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301009

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150)

f o o d o n 03301010c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301010

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'honey' (http://purl.obolibrary.org/obo/UBERON_0036016) * has substance added 'butter added' (http://purl.obolibrary.org/obo/FOODON_03460271)

f o o d o n 03301011c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301011

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * formed as a result of 'carbonated' (http://purl.obolibrary.org/obo/FOODON_03460175)

f o o d o n 03301013c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301013

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'full alcohol removal process' (http://purl.obolibrary.org/obo/FOODON_03460286)

f o o d o n 03301014c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301014

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104)

f o o d o n 03301017c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301017

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'germinated or sprouted seed' (http://purl.obolibrary.org/obo/FOODON_03420102) * formed as a result of 'flavoring, spice or herb added, natural' (http://purl.obolibrary.org/obo/FOODON_03460229) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'carbonated by fermentation' (http://purl.obolibrary.org/obo/FOODON_03460246)

f o o d o n 03301018c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301018

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'germinated or sprouted seed' (http://purl.obolibrary.org/obo/FOODON_03420102) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03301019c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301019

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * derives from 'honey' (http://purl.obolibrary.org/obo/UBERON_0036016) * has substance added 'pectin added' (http://purl.obolibrary.org/obo/FOODON_03460145)

f o o d o n 03301021c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301021

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'deep-frying' (http://purl.obolibrary.org/obo/FOODON_03450029) * formed as a result of 'fat or oil coated' (http://purl.obolibrary.org/obo/FOODON_03460233) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186

f o o d o n 03301022c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301022

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'honey' (http://purl.obolibrary.org/obo/UBERON_0036016)

f o o d o n 03301023c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301023

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'honey' (http://purl.obolibrary.org/obo/UBERON_0036016)

f o o d o n 03301024c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301024

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'honey' (http://purl.obolibrary.org/obo/UBERON_0036016)

f o o d o n 03301026c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301026

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'honey' (http://purl.obolibrary.org/obo/UBERON_0036016) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03301027c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301027

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'honey' (http://purl.obolibrary.org/obo/UBERON_0036016) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03301028c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301028

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'honey' (http://purl.obolibrary.org/obo/UBERON_0036016) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03301029c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301029

SIREN DB annotation: * has quality 'disintegrated or ground' (http://purl.obolibrary.org/obo/FOODON_03430136) * derives from 'honey' (http://purl.obolibrary.org/obo/UBERON_0036016) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'freeze-drying' (http://purl.obolibrary.org/obo/FOODON_03470130)

f o o d o n 03301030c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301030

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'honey' (http://purl.obolibrary.org/obo/UBERON_0036016) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03301031c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301031

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'honey' (http://purl.obolibrary.org/obo/UBERON_0036016) * formed as a result of 'food modification process' (http://purl.obolibrary.org/obo/FOODON_03460141)

f o o d o n 03301032c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301032

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * immersed in 'packed in vinegar with sugar' (http://purl.obolibrary.org/obo/FOODON_03480010)

f o o d o n 03301033c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301033

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * derives from 'extract, concentrate or isolate of plant or animal' (http://purl.obolibrary.org/obo/FOODON_03420228)

f o o d o n 03301034c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301034

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'honey' (http://purl.obolibrary.org/obo/UBERON_0036016)

f o o d o n 03301035c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301035

SIREN DB annotation: * has quality 'medium ground' (http://purl.obolibrary.org/obo/FOODON_03430117) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'instantizing process' (http://purl.obolibrary.org/obo/FOODON_03460169) * formed as a result of 'roasting seed process' (http://purl.obolibrary.org/obo/FOODON_03460391) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03301036c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301036

SIREN DB annotation: * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * formed as a result of 'roasting seed process' (http://purl.obolibrary.org/obo/FOODON_03460391)

f o o d o n 03301038c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301038

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107)

f o o d o n 03301039c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301039

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107)

f o o d o n 03301040c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301040

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03301041c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301041

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133)

f o o d o n 03301046c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301046

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'artificially carbonated' (http://purl.obolibrary.org/obo/FOODON_03460109) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03301047c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301047

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * formed as a result of 'artificially carbonated' (http://purl.obolibrary.org/obo/FOODON_03460109) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03301050c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301050

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'beverage base, dry' (http://purl.obolibrary.org/obo/FOODON_03530089) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03301051c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301051

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108)

f o o d o n 03301053c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301053

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208)

f o o d o n 03301054c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301054

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness bigger than 7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430146) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03301055c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301055

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03301056c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301056

SIREN DB annotation: * derives from 'germinated or sprouted seed' (http://purl.obolibrary.org/obo/FOODON_03420102)

f o o d o n 03301059c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301059

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'decaffeination process' (http://purl.obolibrary.org/obo/FOODON_03460140) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has consumer 'caffeine free claim or use' (http://purl.obolibrary.org/obo/FOODON_03510117)

f o o d o n 03301061c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301061

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * derives from 'sugar syrup or syrup solids' (http://purl.obolibrary.org/obo/FOODON_03420271) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200)

f o o d o n 03301062c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301062

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'honey' (http://purl.obolibrary.org/obo/UBERON_0036016)

f o o d o n 03301064c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301064

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * has substance added 'nut or seed added' (http://purl.obolibrary.org/obo/FOODON_03460177)

f o o d o n 03301065c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301065

SIREN DB annotation: * has quality 'crystal' (http://purl.obolibrary.org/obo/FOODON_03430143) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'boiling' (http://purl.obolibrary.org/obo/FOODON_03450014) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100)

f o o d o n 03301066c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301066

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * has quality 'beverage base, dry' (http://purl.obolibrary.org/obo/FOODON_03530089) * derives from 'milk or milk component' (http://purl.obolibrary.org/obo/FOODON_03420113) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'lactose' (http://purl.obolibrary.org/obo/CHEBI_17716) * has substance added 'mineral added' (http://purl.obolibrary.org/obo/FOODON_03460159) * has substance added http://purl.obolibrary.org/obo/FOODON_03460163 * has substance added 'vegetable fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460263) * has consumer 'infant or toddler consumer' (http://purl.obolibrary.org/obo/FOODON_03510020)

f o o d o n 03301067c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301067

SIREN DB annotation: * has quality 'cut into short pieces' (http://purl.obolibrary.org/obo/FOODON_03430111) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'peel, core or seed' (http://purl.obolibrary.org/obo/FOODON_03420110) * formed as a result of 'candying process' (http://purl.obolibrary.org/obo/FOODON_03460182) * formed as a result of 'preservation by adding sugar' (http://purl.obolibrary.org/obo/FOODON_03470146) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03301068c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301068

SIREN DB annotation: * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03301069c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301069

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108)

f o o d o n 03301070c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301070

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253)

f o o d o n 03301071c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301071

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133)

f o o d o n 03301072c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301072

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03301073c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301073

SIREN DB annotation: * has quality 'crystal' (http://purl.obolibrary.org/obo/FOODON_03430143) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03301077c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301077

SIREN DB annotation: * derives from 'part of animal' (http://purl.obolibrary.org/obo/FOODON_03420164)

f o o d o n 03301078c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301078

SIREN DB annotation: * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03301079c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301079

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03301080c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301080

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'ovary, roe' (http://purl.obolibrary.org/obo/FOODON_03420202)

f o o d o n 03301081c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301081

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125)

f o o d o n 03301083c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301083

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03301085c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301085

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * immersed in 'packed in water' (http://purl.obolibrary.org/obo/FOODON_03480017)

f o o d o n 03301087c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301087

SIREN DB annotation: * has quality 'divided or disintegrated' (http://purl.obolibrary.org/obo/FOODON_03430122) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03301088c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301088

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03301089c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301089

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'breaded or batter-coated' (http://purl.obolibrary.org/obo/FOODON_03460188)

f o o d o n 03301091c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301091

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * formed as a result of 'breaded or batter-coated' (http://purl.obolibrary.org/obo/FOODON_03460188) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) * has substance added http://purl.obolibrary.org/obo/FOODON_03460153 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03301092c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301092

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'smoked by smoke infiltration' (http://purl.obolibrary.org/obo/FOODON_03460118) * formed as a result of 'preservation by smoking' (http://purl.obolibrary.org/obo/FOODON_03470106)

f o o d o n 03301093c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301093

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'smoked by smoke infiltration' (http://purl.obolibrary.org/obo/FOODON_03460118) * formed as a result of 'salted' (http://purl.obolibrary.org/obo/FOODON_03460173) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'preservation by smoking' (http://purl.obolibrary.org/obo/FOODON_03470106)

f o o d o n 03301094c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301094

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'smoked by smoke infiltration' (http://purl.obolibrary.org/obo/FOODON_03460118) * formed as a result of 'salted' (http://purl.obolibrary.org/obo/FOODON_03460173) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'preservation by smoking' (http://purl.obolibrary.org/obo/FOODON_03470106)

f o o d o n 03301096c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301096

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'smoked by smoke infiltration' (http://purl.obolibrary.org/obo/FOODON_03460118) * formed as a result of 'salted' (http://purl.obolibrary.org/obo/FOODON_03460173) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'preservation by smoking' (http://purl.obolibrary.org/obo/FOODON_03470106)

f o o d o n 03301098c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301098

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03301100c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301100

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147 * has substance added 'water addition process' (http://purl.obolibrary.org/obo/FOODON_03460148)

f o o d o n 03301102c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301102

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229)

f o o d o n 03301105c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301105

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03301106c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301106

SIREN DB annotation: * has quality 'semiliquid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430110) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138)

f o o d o n 03301108c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301108

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03301109c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301109

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229)

f o o d o n 03301111c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301111

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has substance added 'vegetable fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460263)

f o o d o n 03301114c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301114

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'preservation by brining' (http://purl.obolibrary.org/obo/FOODON_03470137)

f o o d o n 03301115c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301115

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'proteolytic fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460102)

f o o d o n 03301116c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301116

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03301118c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301118

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * derives from 'skin or bran (pericarp)' (http://purl.obolibrary.org/obo/FOODON_03420111)

f o o d o n 03301119c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301119

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256)

f o o d o n 03301121c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301121

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * has quality 'meat color, undesignated or unknown (deprecated)' (http://purl.obolibrary.org/obo/FOODON_03530003) * derives from 'animal body or body part' (http://purl.obolibrary.org/obo/FOODON_03420127)

f o o d o n 03301123c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301123

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03301124c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301124

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03301125c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301125

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03301126c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301126

SIREN DB annotation: * has quality 'semiliquid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430110) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel undetermined, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420213) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03301127c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301127

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03301130c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301130

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03301131c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301131

SIREN DB annotation: * derives from 'extract, concentrate or isolate of plant or animal' (http://purl.obolibrary.org/obo/FOODON_03420228)

f o o d o n 03301132c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301132

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness bigger than 7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430146) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added 'rye plant as food source' (http://purl.obolibrary.org/obo/FOODON_03411313)

f o o d o n 03301134c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301134

SIREN DB annotation: * surrounded by 'bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490203) * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104)

f o o d o n 03301136c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301136

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03301141c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301141

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03301142c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301142

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'broth or stock' (http://purl.obolibrary.org/obo/FOODON_03420170) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'gelatin added' (http://purl.obolibrary.org/obo/FOODON_03460165) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03301144c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301144

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03301146c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301146

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'pickling process' (http://purl.obolibrary.org/obo/FOODON_03460190) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * immersed in 'packed in salt brine' (http://purl.obolibrary.org/obo/FOODON_03480018)

f o o d o n 03301147c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301147

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'pod containing small, immature seed' (http://purl.obolibrary.org/obo/FOODON_03420169) * formed as a result of 'pickling process' (http://purl.obolibrary.org/obo/FOODON_03460190) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253)

f o o d o n 03301149c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301149

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155)

f o o d o n 03301151c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301151

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03301152c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301152

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * derives from 'essential oil, oleoresin or other flavoring substance' (http://purl.obolibrary.org/obo/FOODON_03420260)

f o o d o n 03301153c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301153

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03301154c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301154

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03301155c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301155

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03301156c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301156

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03301159c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301159

SIREN DB annotation: DEPRECATED DUE TO DUPLICATION: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03301160c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301160

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03301163c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301163

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03301165c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301165

SIREN DB annotation: * surrounded by 'can' (http://purl.obolibrary.org/obo/FOODON_03490204) * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'white fish flesh' (http://purl.obolibrary.org/obo/FOODON_03530056) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500023 * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03301166c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301166

SIREN DB annotation: * surrounded by 'can' (http://purl.obolibrary.org/obo/FOODON_03490204) * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500023 * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03301167c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301167

SIREN DB annotation: * surrounded by 'can' (http://purl.obolibrary.org/obo/FOODON_03490204) * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500023 * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03301168c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301168

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200)

f o o d o n 03301169c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301169

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03301170c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301170

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'smoked by smoke infiltration' (http://purl.obolibrary.org/obo/FOODON_03460118) * formed as a result of 'salted' (http://purl.obolibrary.org/obo/FOODON_03460173)

f o o d o n 03301171c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301171

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'smoked by smoke infiltration' (http://purl.obolibrary.org/obo/FOODON_03460118) * formed as a result of 'preservation by smoking' (http://purl.obolibrary.org/obo/FOODON_03470106)

f o o d o n 03301173c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301173

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03301174c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301174

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03301175c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301175

SIREN DB annotation: * derives from 'bark' (http://purl.obolibrary.org/obo/FOODON_03420264)

f o o d o n 03301176c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301176

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'floret or flower' (http://purl.obolibrary.org/obo/FOODON_03420237) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03301177c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301177

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03301179c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301179

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'liver' (http://purl.obolibrary.org/obo/UBERON_0002107)

f o o d o n 03301182c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301182

SIREN DB annotation: * has quality 'semiliquid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430135) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'butter' (http://purl.obolibrary.org/obo/FOODON_00001023) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03301183c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301183

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'whole plant or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420150) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03301184c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301184

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200)

f o o d o n 03301185c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301185

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03301186c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301186

SIREN DB annotation: * has quality 'semiliquid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430135) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03301187c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301187

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03301188c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301188

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'heart (plant)' (http://purl.obolibrary.org/obo/FOODON_03420162)

f o o d o n 03301189c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301189

SIREN DB annotation: * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03301191c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301191

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03301193c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301193

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03301195c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301195

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200)

f o o d o n 03301198c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301198

SIREN DB annotation: * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150)

f o o d o n 03301199c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301199

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238)

f o o d o n 03301200c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301200

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03301201c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301201

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'natural heat drying' (http://purl.obolibrary.org/obo/FOODON_03470141)

f o o d o n 03301203c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301203

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03301206c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301206

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * derives from 'carbohydrate' (http://purl.obolibrary.org/obo/FOODON_03420152)

f o o d o n 03301207c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301207

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * derives from 'bark' (http://purl.obolibrary.org/obo/FOODON_03420264) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03301208c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301208

SIREN DB annotation: * has quality 'divided into quarters' (http://purl.obolibrary.org/obo/FOODON_03430148) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'heart (plant)' (http://purl.obolibrary.org/obo/FOODON_03420162)

f o o d o n 03301209c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301209

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03301211c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301211

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03301212c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301212

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03301213c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301213

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03301214c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301214

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03301215c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301215

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03301217c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301217

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03301219c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301219

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03301220c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301220

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167)

f o o d o n 03301221c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301221

SIREN DB annotation: * has quality 'divided or disintegrated' (http://purl.obolibrary.org/obo/FOODON_03430122) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200)

f o o d o n 03301223c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301223

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03301224c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301224

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'bark' (http://purl.obolibrary.org/obo/FOODON_03420264) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03301225c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301225

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03301228c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301228

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'alcohol-acetic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460123) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'preservation by heat treatment' (http://purl.obolibrary.org/obo/FOODON_03470120)

f o o d o n 03301229c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301229

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'germinated or sprouted seed' (http://purl.obolibrary.org/obo/FOODON_03420102) * formed as a result of 'alcohol-acetic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460123) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'preservation by heat treatment' (http://purl.obolibrary.org/obo/FOODON_03470120)

f o o d o n 03301230c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301230

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'alcohol-acetic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460123) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'preservation by heat treatment' (http://purl.obolibrary.org/obo/FOODON_03470120)

f o o d o n 03301231c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301231

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'D-glucose' (http://purl.obolibrary.org/obo/CHEBI_17634) * formed as a result of 'alcohol-acetic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460123) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'preservation by heat treatment' (http://purl.obolibrary.org/obo/FOODON_03470120)

f o o d o n 03301232c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301232

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133)

f o o d o n 03301233c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301233

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'molasses' (http://purl.obolibrary.org/obo/CHEBI_83163) * formed as a result of 'alcohol-acetic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460123) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'food distillation process' (http://purl.obolibrary.org/obo/FOODON_03460270) * formed as a result of 'preservation by heat treatment' (http://purl.obolibrary.org/obo/FOODON_03470120) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03301234c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301234

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'alcohol-acetic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460123) * formed as a result of 'preservation by heat treatment' (http://purl.obolibrary.org/obo/FOODON_03470120)

f o o d o n 03301235c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301235

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03301238c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301238

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03301239c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301239

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'food bleaching process' (http://purl.obolibrary.org/obo/FOODON_03460197) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'preservation by adding chemicals' (http://purl.obolibrary.org/obo/FOODON_03470100) * immersed in 'packing medium, other (deprecated)' (http://purl.obolibrary.org/obo/FOODON_03480004)

f o o d o n 03301240c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301240

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167)

f o o d o n 03301241c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301241

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03301242c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301242

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03301244c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301244

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03301246c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301246

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03301247c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301247

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'fruit, peel present, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420139)

f o o d o n 03301248c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301248

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * derives from 'fruit, peel present, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420139)

f o o d o n 03301250c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301250

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158)

f o o d o n 03301252c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301252

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420139) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03301253c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301253

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03301255c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301255

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03301256c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301256

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'fruit, peel present, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420139) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03301257c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301257

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03301258c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301258

SIREN DB annotation: * surrounded by 'bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490203) * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03301259c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301259

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03301260c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301260

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167)

f o o d o n 03301261c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301261

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'fruit, peel present, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420139)

f o o d o n 03301262c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301262

SIREN DB annotation: * has quality 'whole and pieces' (http://purl.obolibrary.org/obo/FOODON_03430104) * derives from 'fruit, peel present, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420139)

f o o d o n 03301263c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301263

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * derives from 'fruit, peel present, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420139)

f o o d o n 03301264c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301264

SIREN DB annotation: * has quality 'divided into halves' (http://purl.obolibrary.org/obo/FOODON_03430116) * derives from 'fruit, peel present, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420139)

f o o d o n 03301265c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301265

SIREN DB annotation: * has quality 'divided into quarters' (http://purl.obolibrary.org/obo/FOODON_03430148) * derives from 'fruit, peel present, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420139)

f o o d o n 03301266c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301266

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * derives from 'fruit, peel present, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420139)

f o o d o n 03301267c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301267

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101) * formed as a result of 'salted' (http://purl.obolibrary.org/obo/FOODON_03460173) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253)

f o o d o n 03301269c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301269

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167)

f o o d o n 03301270c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301270

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'fruit, peel present, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420139) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212

f o o d o n 03301271c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301271

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03301272c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301272

SIREN DB annotation: * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167)

f o o d o n 03301273c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301273

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03301274c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301274

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03301276c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301276

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'fruit, peel removed, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420230)

f o o d o n 03301277c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301277

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'seed, skin removed' (http://purl.obolibrary.org/obo/FOODON_03420134) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03301279c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301279

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420139) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03301281c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301281

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420139) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03301282c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301282

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'fruit, peel present, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420139) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03301283c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301283

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'fruit, peel present' (http://purl.obolibrary.org/obo/FOODON_03420137) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03301285c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301285

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03301286c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301286

SIREN DB annotation: * has quality 'sliced' (http://purl.obolibrary.org/obo/FOODON_03430137) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03301287c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301287

SIREN DB annotation: * has quality 'liquid, high viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430121) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'water addition process' (http://purl.obolibrary.org/obo/FOODON_03460148)

f o o d o n 03301288c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301288

SIREN DB annotation: * has quality 'liquid, high viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430121) * derives from 'fruit, peel present, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420139) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'water addition process' (http://purl.obolibrary.org/obo/FOODON_03460148)

f o o d o n 03301289c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301289

SIREN DB annotation: * has quality 'liquid, high viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430121) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'water addition process' (http://purl.obolibrary.org/obo/FOODON_03460148)

f o o d o n 03301290c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301290

SIREN DB annotation: * has quality 'semiliquid' (http://purl.obolibrary.org/obo/FOODON_03430103) * derives from 'fruit, peel undetermined, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420213)

f o o d o n 03301291c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301291

SIREN DB annotation: * has quality 'semiliquid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430110) * derives from 'fruit, peel present, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420139)

f o o d o n 03301292c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301292

SIREN DB annotation: * has quality 'semiliquid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430110) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03301294c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301294

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03301295c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301295

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03301296c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301296

SIREN DB annotation: * has quality 'liquid, low viscosity' (http://purl.obolibrary.org/obo/FOODON_03430109) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167)

f o o d o n 03301297c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301297

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03301298c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301298

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150)

f o o d o n 03301299c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301299

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155)

f o o d o n 03301300c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301300

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133)

f o o d o n 03301303c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301303

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole plant or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420150)

f o o d o n 03301304c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301304

SIREN DB annotation: * has quality 'semiliquid' (http://purl.obolibrary.org/obo/FOODON_03430103) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152)

f o o d o n 03301310c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301310

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240) * formed as a result of 'breaded or batter-coated' (http://purl.obolibrary.org/obo/FOODON_03460188) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03301312c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301312

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03301313c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301313

SIREN DB annotation: * has quality 'crystal' (http://purl.obolibrary.org/obo/FOODON_03430143) * has substance added 'starch added' (http://purl.obolibrary.org/obo/FOODON_03460146) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158)

f o o d o n 03301314c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301314

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190)

f o o d o n 03301317c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301317

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'D-glucose' (http://purl.obolibrary.org/obo/CHEBI_17634) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231) * has substance added 'carob added' (http://purl.obolibrary.org/obo/FOODON_03460267)

f o o d o n 03301318c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301318

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'smoked or smoke-flavored' (http://purl.obolibrary.org/obo/FOODON_03460172) * formed as a result of 'preservation by smoking' (http://purl.obolibrary.org/obo/FOODON_03470106)

f o o d o n 03301320c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301320

SIREN DB annotation: * has quality 'medium ground' (http://purl.obolibrary.org/obo/FOODON_03430117) * derives from 'seed, skin undetermined, germ present' (http://purl.obolibrary.org/obo/FOODON_03420136) * formed as a result of 'partial fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460247) * has consumer 'food animal as consumer' (http://purl.obolibrary.org/obo/FOODON_03510015)

f o o d o n 03301322c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301322

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03301323c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301323

SIREN DB annotation: * derives from 'extract, concentrate or isolate of plant or animal' (http://purl.obolibrary.org/obo/FOODON_03420228)

f o o d o n 03301324c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301324

SIREN DB annotation: * derives from 'extract, concentrate or isolate of plant or animal' (http://purl.obolibrary.org/obo/FOODON_03420228)

f o o d o n 03301325c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301325

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * formed as a result of 'carbonated' (http://purl.obolibrary.org/obo/FOODON_03460175) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03301326c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301326

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'head (plant)' (http://purl.obolibrary.org/obo/FOODON_03420151)

f o o d o n 03301328c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301328

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003)

f o o d o n 03301329c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301329

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) * has substance added 'vegetable fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460263)

f o o d o n 03301332c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301332

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190)

f o o d o n 03301333c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301333

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added 'pectin added' (http://purl.obolibrary.org/obo/FOODON_03460145) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03301335c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301335

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190)

f o o d o n 03301336c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301336

SIREN DB annotation: * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * has consumer 'infant or toddler consumer' (http://purl.obolibrary.org/obo/FOODON_03510020)

f o o d o n 03301337c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301337

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03301338c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301338

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104)

f o o d o n 03301339c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301339

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152)

f o o d o n 03301340c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301340

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152)

f o o d o n 03301342c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301342

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155)

f o o d o n 03301344c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301344

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'food distillation process' (http://purl.obolibrary.org/obo/FOODON_03460270) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104)

f o o d o n 03301345c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301345

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added http://purl.obolibrary.org/obo/FOODON_03460153 * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03301348c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301348

SIREN DB annotation: * has quality 'crystal' (http://purl.obolibrary.org/obo/FOODON_03430143) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992)

f o o d o n 03301352c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301352

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132)

f o o d o n 03301353c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301353

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'seed in shell or hull' (http://purl.obolibrary.org/obo/FOODON_03420227)

f o o d o n 03301355c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301355

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155)

f o o d o n 03301357c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301357

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155)

f o o d o n 03301358c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301358

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * has quality 'unripe or immature' (http://purl.obolibrary.org/obo/FOODON_03530051) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155)

f o o d o n 03301359c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301359

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005)

f o o d o n 03301360c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301360

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03301362c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301362

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103) * formed as a result of 'smoked or smoke-flavored' (http://purl.obolibrary.org/obo/FOODON_03460172) * formed as a result of 'pickling process' (http://purl.obolibrary.org/obo/FOODON_03460190) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * immersed in 'packed in salt brine' (http://purl.obolibrary.org/obo/FOODON_03480018)

f o o d o n 03301363c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301363

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whole plant or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420150) * formed as a result of 'pickling process' (http://purl.obolibrary.org/obo/FOODON_03460190) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * immersed in 'packed in acidified salt brine' (http://purl.obolibrary.org/obo/FOODON_03480022)

f o o d o n 03301364c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301364

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03301366c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301366

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'spear or shoot' (http://purl.obolibrary.org/obo/FOODON_03420186) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03301367c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301367

SIREN DB annotation: * has quality 'whole and pieces' (http://purl.obolibrary.org/obo/FOODON_03430104) * derives from 'seed, skin undetermined, germ present' (http://purl.obolibrary.org/obo/FOODON_03420136) * has substance added 'nut or seed added' (http://purl.obolibrary.org/obo/FOODON_03460177)

f o o d o n 03301369c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301369

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'heart (plant)' (http://purl.obolibrary.org/obo/FOODON_03420162)

f o o d o n 03301370c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301370

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240)

f o o d o n 03301371c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301371

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'spear or shoot' (http://purl.obolibrary.org/obo/FOODON_03420186) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03301372c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301372

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03301375c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301375

SIREN DB annotation: * surrounded by 'metal container' (http://purl.obolibrary.org/obo/FOODON_03490151) * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500024 * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03301376c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301376

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03301377c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301377

SIREN DB annotation: * has quality 'cut into short pieces' (http://purl.obolibrary.org/obo/FOODON_03430111) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'pod containing small, immature seed' (http://purl.obolibrary.org/obo/FOODON_03420169) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03301378c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301378

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'whole and pieces' (http://purl.obolibrary.org/obo/FOODON_03430104) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03301380c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301380

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03301381c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301381

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'pod containing small, immature seed' (http://purl.obolibrary.org/obo/FOODON_03420169) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03301382c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301382

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'ripe or mature' (http://purl.obolibrary.org/obo/FOODON_03530052) * derives from 'pod containing small, immature seed' (http://purl.obolibrary.org/obo/FOODON_03420169) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03301383c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301383

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03301384c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301384

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'plant above surface, excluding fruit and seed' (http://purl.obolibrary.org/obo/FOODON_03420144) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03301385c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301385

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'head (plant)' (http://purl.obolibrary.org/obo/FOODON_03420151) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03301386c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301386

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03301387c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301387

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed on cob, with or without husk' (http://purl.obolibrary.org/obo/FOODON_03420242) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03301388c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301388

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'husk' (http://purl.obolibrary.org/obo/FOODON_03420181) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138)

f o o d o n 03301390c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301390

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'divided or disintegrated' (http://purl.obolibrary.org/obo/FOODON_03430122) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03301391c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301391

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whole plant or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420150) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03301393c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301393

SIREN DB annotation: * derives from 'part of algae or fungus' (http://purl.obolibrary.org/obo/FOODON_03420247)

f o o d o n 03301394c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301394

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'head (plant)' (http://purl.obolibrary.org/obo/FOODON_03420151) * formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101) * formed as a result of 'pickling process' (http://purl.obolibrary.org/obo/FOODON_03460190) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * immersed in 'packed in sweetened brine' (http://purl.obolibrary.org/obo/FOODON_03480019)

f o o d o n 03301395c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301395

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240) * formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101) * formed as a result of 'pickling process' (http://purl.obolibrary.org/obo/FOODON_03460190) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * immersed in 'packed in acidified salt brine' (http://purl.obolibrary.org/obo/FOODON_03480022)

f o o d o n 03301396c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301396

SIREN DB annotation: * surrounded by 'metal container' (http://purl.obolibrary.org/obo/FOODON_03490151) * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500024 * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03301397c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301397

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'head (plant)' (http://purl.obolibrary.org/obo/FOODON_03420151) * formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101) * formed as a result of 'pickling process' (http://purl.obolibrary.org/obo/FOODON_03460190) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151) * immersed in 'packed in water' (http://purl.obolibrary.org/obo/FOODON_03480017)

f o o d o n 03301398c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301398

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155)

f o o d o n 03301399c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301399

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'root, tuber or bulb, with peel' (http://purl.obolibrary.org/obo/FOODON_03420239)

f o o d o n 03301400c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301400

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) * formed as a result of 'pickling process' (http://purl.obolibrary.org/obo/FOODON_03460190) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03301402c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301402

SIREN DB annotation: * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238)

f o o d o n 03301403c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301403

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133)

f o o d o n 03301405c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301405

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part, without bone, with skin' (http://purl.obolibrary.org/obo/FOODON_03420267) * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * immersed in 'packed in vinegar' (http://purl.obolibrary.org/obo/FOODON_03480029)

f o o d o n 03301406c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301406

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) * formed as a result of 'pickling process' (http://purl.obolibrary.org/obo/FOODON_03460190) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03301407c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301407

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whole egg without shell' (http://purl.obolibrary.org/obo/FOODON_03420225) * formed as a result of 'pickling process' (http://purl.obolibrary.org/obo/FOODON_03460190) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * immersed in 'packed in vinegar' (http://purl.obolibrary.org/obo/FOODON_03480029)

f o o d o n 03301409c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301409

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added 'pectin added' (http://purl.obolibrary.org/obo/FOODON_03460145) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03301410c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301410

SIREN DB annotation: * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155)

f o o d o n 03301412c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301412

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420139) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03301413c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301413

SIREN DB annotation: * has consumer 'reduced energy food' (http://purl.obolibrary.org/obo/FOODON_03510034)

f o o d o n 03301416c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301416

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03301418c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301418

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'whole plant or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420150)

f o o d o n 03301420c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301420

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'rehydration process' (http://purl.obolibrary.org/obo/FOODON_03460259)

f o o d o n 03301421c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301421

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03301424c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301424

SIREN DB annotation: * derives from 'pollen' (http://purl.obolibrary.org/obo/FOODON_03420279)

f o o d o n 03301425c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301425

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk or milk component' (http://purl.obolibrary.org/obo/FOODON_03420113) * formed as a result of 'food aeration process' (http://purl.obolibrary.org/obo/FOODON_03460178) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03301426c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301426

SIREN DB annotation: * has quality 'disintegrated or ground' (http://purl.obolibrary.org/obo/FOODON_03430136) * derives from 'whey' (http://purl.obolibrary.org/obo/FOODON_03420244) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'spray-drying' (http://purl.obolibrary.org/obo/FOODON_03470133)

f o o d o n 03301431c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301431

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added http://purl.obolibrary.org/obo/FOODON_03460171

f o o d o n 03301432c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301432

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'formulated mix' (http://purl.obolibrary.org/obo/FOODON_03530074) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03301434c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301434

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'formulated mix' (http://purl.obolibrary.org/obo/FOODON_03530074) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03301435c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301435

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03301436c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301436

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150)

f o o d o n 03301437c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301437

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'egg' (http://purl.obolibrary.org/obo/FOODON_03420194)

f o o d o n 03301438c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301438

SIREN DB annotation: * has quality 'disintegrated or ground' (http://purl.obolibrary.org/obo/FOODON_03430136) * derives from 'whole egg without shell' (http://purl.obolibrary.org/obo/FOODON_03420225) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03301439c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301439

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'egg yolk' (http://purl.obolibrary.org/obo/UBERON_0007378)

f o o d o n 03301440c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301440

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151) * has substance added http://purl.obolibrary.org/obo/FOODON_03460185

f o o d o n 03301441c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301441

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03301443c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301443

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03301444c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301444

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174)

f o o d o n 03301446c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301446

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'sprout' (http://purl.obolibrary.org/obo/FOODON_03420183)

f o o d o n 03301447c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301447

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * derives from 'whole egg without shell' (http://purl.obolibrary.org/obo/FOODON_03420225) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03301449c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301449

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'root, tuber or bulb, with peel' (http://purl.obolibrary.org/obo/FOODON_03420239)

f o o d o n 03301450c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301450

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'root, tuber or bulb, with peel' (http://purl.obolibrary.org/obo/FOODON_03420239)

f o o d o n 03301451c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301451

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * immersed in 'packed in sweetened liquid' (http://purl.obolibrary.org/obo/FOODON_03480023)

f o o d o n 03301452c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301452

SIREN DB annotation: * surrounded by 'metal container' (http://purl.obolibrary.org/obo/FOODON_03490151) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel undetermined, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420163) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500024 * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03301454c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301454

SIREN DB annotation: * has quality 'liquid, low viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430114) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03301455c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301455

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'water removal to reconstitution ratio 2 plus 1' (http://purl.obolibrary.org/obo/FOODON_03460113)

f o o d o n 03301457c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301457

SIREN DB annotation: * has quality 'liquid, high viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430121) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * formed as a result of 'water removal to reconstitution ratio 1 plus 1' (http://purl.obolibrary.org/obo/FOODON_03460114)

f o o d o n 03301458c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301458

SIREN DB annotation: * surrounded by 'metal container' (http://purl.obolibrary.org/obo/FOODON_03490151) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel undetermined, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420163) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500024 * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * immersed in 'packed in vegetable juice' (http://purl.obolibrary.org/obo/FOODON_03480016)

f o o d o n 03301459c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301459

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03301460c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301460

SIREN DB annotation: * has quality 'semiliquid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430135) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03301461c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301461

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'spray-drying' (http://purl.obolibrary.org/obo/FOODON_03470133)

f o o d o n 03301465c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301465

SIREN DB annotation: * has quality 'whole and pieces' (http://purl.obolibrary.org/obo/FOODON_03430104) * has substance added http://purl.obolibrary.org/obo/FOODON_03460143 * has substance added http://purl.obolibrary.org/obo/FOODON_03460191 * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03301466c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301466

SIREN DB annotation: * has quality 'semiliquid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430110) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has substance added http://purl.obolibrary.org/obo/FOODON_03460279 * immersed in 'packed in gravy or sauce, vegetable' (http://purl.obolibrary.org/obo/FOODON_03480037)

f o o d o n 03301468c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301468

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'broth or stock' (http://purl.obolibrary.org/obo/FOODON_03420170)

f o o d o n 03301469c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301469

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03301470c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301470

SIREN DB annotation: * has quality 'medium ground' (http://purl.obolibrary.org/obo/FOODON_03430117) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03301472c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301472

SIREN DB annotation: * derives from 'starch' (http://purl.obolibrary.org/obo/FOODON_03420203)

f o o d o n 03301474c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301474

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190)

f o o d o n 03301475c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301475

SIREN DB annotation: * has quality 'crystal' (http://purl.obolibrary.org/obo/FOODON_03430143) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'food hydrolyzation process' (http://purl.obolibrary.org/obo/FOODON_03460277)

f o o d o n 03301476c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301476

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'oligosaccharide' (http://purl.obolibrary.org/obo/CHEBI_50699) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03301477c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301477

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132)

f o o d o n 03301479c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301479

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03301481c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301481

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03301483c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301483

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'partial fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460247) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03301486c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301486

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'light cream' (http://purl.obolibrary.org/obo/FOODON_03420160) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03301487c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301487

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03301488c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301488

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03301489c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301489

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03301491c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301491

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'food homogenization or emulsification process' (http://purl.obolibrary.org/obo/FOODON_03460306)

f o o d o n 03301492c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301492

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'cream food product' (http://purl.obolibrary.org/obo/FOODON_00001216) * formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184

f o o d o n 03301494c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301494

SIREN DB annotation: * has quality 'semiliquid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430135) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'cream food product' (http://purl.obolibrary.org/obo/FOODON_00001216) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03301496c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301496

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'vitamin D' (http://purl.obolibrary.org/obo/CHEBI_27300) * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194)

f o o d o n 03301497c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301497

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194)

f o o d o n 03301498c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301498

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'food homogenization or emulsification process' (http://purl.obolibrary.org/obo/FOODON_03460306) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03301499c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301499

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03301501c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301501

SIREN DB annotation: * has quality 'liquid, high viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430121) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'buttermilk food product' (http://purl.obolibrary.org/obo/FOODON_00001067) * formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03301502c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301502

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03301504c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301504

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03301505c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301505

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'food homogenization or emulsification process' (http://purl.obolibrary.org/obo/FOODON_03460306) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added 'vitamin D' (http://purl.obolibrary.org/obo/CHEBI_27300) * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194)

f o o d o n 03301506c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301506

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'sterilization at ultra high temperature (uht)' (http://purl.obolibrary.org/obo/FOODON_03470147)

f o o d o n 03301507c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301507

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158)

f o o d o n 03301508c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301508

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'full fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460248) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'vitamin D' (http://purl.obolibrary.org/obo/CHEBI_27300) * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has substance added 'vitamin a or carotenes added' (http://purl.obolibrary.org/obo/FOODON_03460213) * has substance added http://purl.obolibrary.org/obo/FOODON_03460297 * has consumer 'low fat food' (http://purl.obolibrary.org/obo/FOODON_03510039)

f o o d o n 03301509c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301509

SIREN DB annotation: * derives from 'egg' (http://purl.obolibrary.org/obo/FOODON_03420194)

f o o d o n 03301513c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301513

SIREN DB annotation: * has quality 'semiliquid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430110) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sprout' (http://purl.obolibrary.org/obo/FOODON_03420183) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * immersed in 'packed in gravy or sauce' (http://purl.obolibrary.org/obo/FOODON_03480034)

f o o d o n 03301514c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301514

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * has consumer 'not pasteurized claim or use' (http://purl.obolibrary.org/obo/FOODON_03510121)

f o o d o n 03301515c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301515

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253)

f o o d o n 03301517c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301517

SIREN DB annotation: * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'food alkalization process' (http://purl.obolibrary.org/obo/FOODON_03460206) * has consumer 'food animal as consumer' (http://purl.obolibrary.org/obo/FOODON_03510015)

f o o d o n 03301518c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301518

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03301520c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301520

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500015

f o o d o n 03301521c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301521

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500015

f o o d o n 03301524c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301524

SIREN DB annotation: * derives from 'cellulose' (http://purl.obolibrary.org/obo/FOODON_03420220)

f o o d o n 03301526c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301526

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03301527c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301527

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added 'chemical leavening agent added' (http://purl.obolibrary.org/obo/FOODON_03460351)

f o o d o n 03301528c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301528

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03301530c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301530

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200) * formed as a result of 'steeping' (http://purl.obolibrary.org/obo/FOODON_03450036)

f o o d o n 03301531c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301531

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'divided into segments or wedges' (http://purl.obolibrary.org/obo/FOODON_03430107) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03301533c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301533

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'water addition process' (http://purl.obolibrary.org/obo/FOODON_03460148)

f o o d o n 03301534c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301534

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147 * has substance added 'water addition process' (http://purl.obolibrary.org/obo/FOODON_03460148)

f o o d o n 03301535c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301535

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138)

f o o d o n 03301537c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301537

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * has substance added 'animal fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460262)

f o o d o n 03301538c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301538

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * derives from 'fruit, peel undetermined, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420213)

f o o d o n 03301539c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301539

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155)

f o o d o n 03301540c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301540

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167)

f o o d o n 03301544c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301544

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103)

f o o d o n 03301545c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301545

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03301548c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301548

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03301552c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301552

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200)

f o o d o n 03301556c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301556

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'bark' (http://purl.obolibrary.org/obo/FOODON_03420264) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03301557c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301557

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03301558c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301558

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200)

f o o d o n 03301560c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301560

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200)

f o o d o n 03301561c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301561

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238)

f o o d o n 03301562c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301562

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200)

f o o d o n 03301563c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301563

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03301564c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301564

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'carbonated by fermentation' (http://purl.obolibrary.org/obo/FOODON_03460246) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104)

f o o d o n 03301565c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301565

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added http://purl.obolibrary.org/obo/FOODON_03460205 * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231) * has substance added 'dairy product added' (http://purl.obolibrary.org/obo/FOODON_03460242) * has consumer 'animal as consumer' (http://purl.obolibrary.org/obo/FOODON_03510021)

f o o d o n 03301567c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301567

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158)

f o o d o n 03301568c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301568

SIREN DB annotation: * has quality 'medium ground' (http://purl.obolibrary.org/obo/FOODON_03430117) * derives from 'seed, skin removed' (http://purl.obolibrary.org/obo/FOODON_03420134) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03301569c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301569

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'seed, skin removed' (http://purl.obolibrary.org/obo/FOODON_03420134) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03301570c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301570

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238)

f o o d o n 03301571c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301571

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'sprout' (http://purl.obolibrary.org/obo/FOODON_03420183)

f o o d o n 03301575c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301575

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167)

f o o d o n 03301576c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301576

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'full fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460248) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03301577c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301577

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03301578c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301578

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200)

f o o d o n 03301579c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301579

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200)

f o o d o n 03301580c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301580

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03301582c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301582

SIREN DB annotation: * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155)

f o o d o n 03301583c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301583

SIREN DB annotation: * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155)

f o o d o n 03301585c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301585

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186

f o o d o n 03301586c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301586

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'water addition process' (http://purl.obolibrary.org/obo/FOODON_03460148)

f o o d o n 03301587c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301587

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'alcohol-acetic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460123) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'preservation by heat treatment' (http://purl.obolibrary.org/obo/FOODON_03470120)

f o o d o n 03301589c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301589

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'root, tuber or bulb, with peel' (http://purl.obolibrary.org/obo/FOODON_03420239) * formed as a result of 'component removal process' (http://purl.obolibrary.org/obo/FOODON_03460238) * has consumer 'food animal as consumer' (http://purl.obolibrary.org/obo/FOODON_03510015)

f o o d o n 03301591c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301591

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138)

f o o d o n 03301592c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301592

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'smoked by smoke infiltration' (http://purl.obolibrary.org/obo/FOODON_03460118) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03301593c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301593

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167)

f o o d o n 03301594c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301594

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03301595c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301595

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * derives from 'seed germ' (http://purl.obolibrary.org/obo/FOODON_03420182) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03301600c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301600

SIREN DB annotation: * surrounded by 'glass container' (http://purl.obolibrary.org/obo/FOODON_03490130) * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500040 * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'food distillation process' (http://purl.obolibrary.org/obo/FOODON_03460270) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104)

f o o d o n 03301603c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301603

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155)

f o o d o n 03301604c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301604

SIREN DB annotation: * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * has consumer 'food animal as consumer' (http://purl.obolibrary.org/obo/FOODON_03510015)

f o o d o n 03301605c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301605

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101)

f o o d o n 03301606c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301606

SIREN DB annotation: * surrounded by 'glass container' (http://purl.obolibrary.org/obo/FOODON_03490130) * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500040 * formed as a result of 'flavoring, spice or herb added, natural' (http://purl.obolibrary.org/obo/FOODON_03460229) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'food distillation process' (http://purl.obolibrary.org/obo/FOODON_03460270) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158)

f o o d o n 03301607c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301607

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'root, tuber or bulb, with peel' (http://purl.obolibrary.org/obo/FOODON_03420239)

f o o d o n 03301608c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301608

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03301609c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301609

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03301610c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301610

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * formed as a result of 'preservation by storage in modified atmosphere' (http://purl.obolibrary.org/obo/FOODON_03470111) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added 'food added' (http://purl.obolibrary.org/obo/FOODON_03460180) * immersed in 'packed in nitrogen' (http://purl.obolibrary.org/obo/FOODON_03480031)

f o o d o n 03301611c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301611

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03301612c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301612

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186

f o o d o n 03301613c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301613

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'head (plant)' (http://purl.obolibrary.org/obo/FOODON_03420151)

f o o d o n 03301614c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301614

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'molasses' (http://purl.obolibrary.org/obo/CHEBI_83163) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232)

f o o d o n 03301615c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301615

SIREN DB annotation: * surrounded by 'can' (http://purl.obolibrary.org/obo/FOODON_03490204) * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500023 * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03301617c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301617

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147 * has substance added 'water addition process' (http://purl.obolibrary.org/obo/FOODON_03460148)

f o o d o n 03301619c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301619

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'germinated or sprouted seed' (http://purl.obolibrary.org/obo/FOODON_03420102) * formed as a result of 'flavoring, spice or herb added, natural' (http://purl.obolibrary.org/obo/FOODON_03460229) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'carbonated by fermentation' (http://purl.obolibrary.org/obo/FOODON_03460246) * formed as a result of 'preservation by filtration' (http://purl.obolibrary.org/obo/FOODON_03470121)

f o o d o n 03301620c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301620

SIREN DB annotation: * has quality 'disintegrated or ground' (http://purl.obolibrary.org/obo/FOODON_03430136) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460161) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has consumer 'animal as consumer' (http://purl.obolibrary.org/obo/FOODON_03510021)

f o o d o n 03301622c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301622

SIREN DB annotation: * has quality 'medium ground' (http://purl.obolibrary.org/obo/FOODON_03430117) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'physical/chemical modification process' (http://purl.obolibrary.org/obo/FOODON_03460130)

f o o d o n 03301623c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301623

SIREN DB annotation: * has quality 'liquid, low viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430114) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * has substance added 'water addition process' (http://purl.obolibrary.org/obo/FOODON_03460148)

f o o d o n 03301624c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301624

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03301625c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301625

SIREN DB annotation: * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200)

f o o d o n 03301626c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301626

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'smoked by smoke infiltration' (http://purl.obolibrary.org/obo/FOODON_03460118) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03301627c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301627

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03301628c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301628

SIREN DB annotation: * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'part of animal' (http://purl.obolibrary.org/obo/FOODON_03420164) * has consumer 'food animal as consumer' (http://purl.obolibrary.org/obo/FOODON_03510015)

f o o d o n 03301629c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301629

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk or milk component' (http://purl.obolibrary.org/obo/FOODON_03420113) * formed as a result of 'food aeration process' (http://purl.obolibrary.org/obo/FOODON_03460178) * formed as a result of 'flavoring added, artificial' (http://purl.obolibrary.org/obo/FOODON_03460228) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03301630c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301630

SIREN DB annotation: * has quality 'liquid, low viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430114) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03301631c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301631

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03301632c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301632

SIREN DB annotation: * surrounded by 'glass container' (http://purl.obolibrary.org/obo/FOODON_03490130) * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500040 * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'food distillation process' (http://purl.obolibrary.org/obo/FOODON_03460270) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104)

f o o d o n 03301633c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301633

SIREN DB annotation: * surrounded by 'glass container' (http://purl.obolibrary.org/obo/FOODON_03490130) * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'heart (plant)' (http://purl.obolibrary.org/obo/FOODON_03420162) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500040 * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'food distillation process' (http://purl.obolibrary.org/obo/FOODON_03460270) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104)

f o o d o n 03301635c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301635

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147 * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186

f o o d o n 03301637c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301637

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03301638c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301638

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'food distillation process' (http://purl.obolibrary.org/obo/FOODON_03460270) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added http://purl.obolibrary.org/obo/FOODON_03460296

f o o d o n 03301639c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301639

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232)

f o o d o n 03301640c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301640

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'food distillation process' (http://purl.obolibrary.org/obo/FOODON_03460270) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has consumer 'low energy food' (http://purl.obolibrary.org/obo/FOODON_03510033)

f o o d o n 03301642c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301642

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole plant or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420150)

f o o d o n 03301644c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301644

SIREN DB annotation: * has quality 'disintegrated or ground' (http://purl.obolibrary.org/obo/FOODON_03430136) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03301645c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301645

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'seed in shell or hull' (http://purl.obolibrary.org/obo/FOODON_03420227)

f o o d o n 03301648c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301648

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03301649c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301649

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added 'pectin added' (http://purl.obolibrary.org/obo/FOODON_03460145) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03301651c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301651

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'whey' (http://purl.obolibrary.org/obo/FOODON_03420244) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03301654c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301654

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'cream food product' (http://purl.obolibrary.org/obo/FOODON_00001216) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03301656c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301656

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'partial fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460247) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03301657c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301657

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'full fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460248) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has consumer 'low fat food' (http://purl.obolibrary.org/obo/FOODON_03510039)

f o o d o n 03301658c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301658

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03301659c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301659

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03301660c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301660

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186

f o o d o n 03301661c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301661

SIREN DB annotation: * surrounded by 'metal container' (http://purl.obolibrary.org/obo/FOODON_03490151) * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500024 * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03301662c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301662

SIREN DB annotation: * has quality 'disintegrated or ground' (http://purl.obolibrary.org/obo/FOODON_03430136) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03301664c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301664

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460161) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253)

f o o d o n 03301665c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301665

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03301667c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301667

SIREN DB annotation: * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'formulated mix' (http://purl.obolibrary.org/obo/FOODON_03530074) * formed as a result of 'instantizing process' (http://purl.obolibrary.org/obo/FOODON_03460169)

f o o d o n 03301668c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301668

SIREN DB annotation: * surrounded by 'can' (http://purl.obolibrary.org/obo/FOODON_03490204) * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500023 * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03301669c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301669

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03301670c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301670

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03301671c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301671

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03301673c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301673

SIREN DB annotation: * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03301677c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301677

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03301678c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301678

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'liquid, low viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430114) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03301679c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301679

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03301681c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301681

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184 * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03301685c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301685

SIREN DB annotation: * has quality 'liquid, low viscosity' (http://purl.obolibrary.org/obo/FOODON_03430109) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) * has substance added 'water addition process' (http://purl.obolibrary.org/obo/FOODON_03460148) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03301686c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301686

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03301687c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301687

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186

f o o d o n 03301690c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301690

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212

f o o d o n 03301691c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301691

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107)

f o o d o n 03301692c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301692

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03301694c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301694

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * formed as a result of 'food hydrogenation proess' (http://purl.obolibrary.org/obo/FOODON_03460174)

f o o d o n 03301695c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301695

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03301697c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301697

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03301699c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301699

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * has substance added 'ingredient added (TO BE REVISED)' (http://purl.obolibrary.org/obo/FOODON_03460225)

f o o d o n 03301703c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301703

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03301704c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301704

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'root, tuber or bulb, with peel' (http://purl.obolibrary.org/obo/FOODON_03420239)

f o o d o n 03301705c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301705

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * formed as a result of 'alcohol-acetic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460123) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'preservation by heat treatment' (http://purl.obolibrary.org/obo/FOODON_03470120)

f o o d o n 03301706c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301706

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03301710c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301710

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03301713c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301713

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'plant above surface, excluding fruit and seed' (http://purl.obolibrary.org/obo/FOODON_03420144)

f o o d o n 03301714c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301714

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'head (plant)' (http://purl.obolibrary.org/obo/FOODON_03420151)

f o o d o n 03301715c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301715

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'pod containing small, immature seed' (http://purl.obolibrary.org/obo/FOODON_03420169)

f o o d o n 03301716c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301716

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200)

f o o d o n 03301717c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301717

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'root, tuber or bulb, with peel' (http://purl.obolibrary.org/obo/FOODON_03420239)

f o o d o n 03301721c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301721

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03301722c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301722

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03301723c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301723

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03301724c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301724

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03301726c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301726

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) * has substance added 'corn syrup added' (http://purl.obolibrary.org/obo/FOODON_03460224)

f o o d o n 03301727c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301727

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'stem or stalk (without leaves)' (http://purl.obolibrary.org/obo/FOODON_03420101)

f o o d o n 03301728c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301728

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184

f o o d o n 03301729c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301729

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101) * formed as a result of 'food aeration process' (http://purl.obolibrary.org/obo/FOODON_03460178) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'dairy product added' (http://purl.obolibrary.org/obo/FOODON_03460242)

f o o d o n 03301731c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301731

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253)

f o o d o n 03301732c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301732

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253)

f o o d o n 03301733c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301733

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253)

f o o d o n 03301734c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301734

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101) * formed as a result of 'full fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460248) * formed as a result of 'sterilization by hot filling and cooling' (http://purl.obolibrary.org/obo/FOODON_03470114) * has consumer 'low fat food' (http://purl.obolibrary.org/obo/FOODON_03510039)

f o o d o n 03301735c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301735

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'salted' (http://purl.obolibrary.org/obo/FOODON_03460173) * formed as a result of 'full fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460248) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has consumer 'low fat food' (http://purl.obolibrary.org/obo/FOODON_03510039)

f o o d o n 03301736c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301736

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'bacteria curing process' (http://purl.obolibrary.org/obo/FOODON_03460326)

f o o d o n 03301737c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301737

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'full fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460248) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'interior mold curing process' (http://purl.obolibrary.org/obo/FOODON_03460331) * has consumer 'low fat food' (http://purl.obolibrary.org/obo/FOODON_03510039)

f o o d o n 03301738c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301738

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253)

f o o d o n 03301739c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301739

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'partial fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460247) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has consumer 'fat special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510017)

f o o d o n 03301740c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301740

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03301742c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301742

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107)

f o o d o n 03301744c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301744

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03301749c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301749

SIREN DB annotation: * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * has consumer 'food animal as consumer' (http://purl.obolibrary.org/obo/FOODON_03510015)

f o o d o n 03301751c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301751

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03301752c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301752

SIREN DB annotation: * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'freeze-drying' (http://purl.obolibrary.org/obo/FOODON_03470130)

f o o d o n 03301753c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301753

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03301754c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301754

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133)

f o o d o n 03301755c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301755

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'alcohol-acetic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460123) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'food distillation process' (http://purl.obolibrary.org/obo/FOODON_03460270) * formed as a result of 'preservation by heat treatment' (http://purl.obolibrary.org/obo/FOODON_03470120) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03301756c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301756

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'fruit, peel present, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420139) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03301757c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301757

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'stem or stalk (without leaves)' (http://purl.obolibrary.org/obo/FOODON_03420101) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'pectin added' (http://purl.obolibrary.org/obo/FOODON_03460145) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158)

f o o d o n 03301758c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301758

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158)

f o o d o n 03301759c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301759

SIREN DB annotation: * has quality 'liquid, low viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430114) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'rehydration process' (http://purl.obolibrary.org/obo/FOODON_03460259)

f o o d o n 03301760c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301760

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155)

f o o d o n 03301761c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301761

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole plant or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420150) * has consumer 'non-food animal as food consumer' (http://purl.obolibrary.org/obo/FOODON_03510013) * has consumer 'food animal as consumer' (http://purl.obolibrary.org/obo/FOODON_03510015)

f o o d o n 03301763c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301763

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole plant or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420150) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has consumer 'non-food animal as food consumer' (http://purl.obolibrary.org/obo/FOODON_03510013) * has consumer 'food animal as consumer' (http://purl.obolibrary.org/obo/FOODON_03510015)

f o o d o n 03301765c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301765

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * formed as a result of 'food hydrogenation proess' (http://purl.obolibrary.org/obo/FOODON_03460174) * has substance added 'vegetable fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460263)

f o o d o n 03301766c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301766

SIREN DB annotation: * has quality 'medium ground' (http://purl.obolibrary.org/obo/FOODON_03430117) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460161) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03301768c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301768

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'pod containing small, immature seed' (http://purl.obolibrary.org/obo/FOODON_03420169) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * immersed in 'packed in water' (http://purl.obolibrary.org/obo/FOODON_03480017)

f o o d o n 03301771c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301771

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03301772c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301772

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03301775c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301775

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03301776c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301776

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'artificially carbonated' (http://purl.obolibrary.org/obo/FOODON_03460109) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03301777c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301777

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'butter' (http://purl.obolibrary.org/obo/FOODON_00001023) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has consumer 'no salt added claim or use' (http://purl.obolibrary.org/obo/FOODON_03510078)

f o o d o n 03301783c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301783

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101) * formed as a result of 'full fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460248)

f o o d o n 03301788c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301788

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107)

f o o d o n 03301790c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301790

SIREN DB annotation: * has quality 'divided into pieces, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430115) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'peel, core or seed' (http://purl.obolibrary.org/obo/FOODON_03420110) * formed as a result of 'candying process' (http://purl.obolibrary.org/obo/FOODON_03460182) * formed as a result of 'preservation by adding sugar' (http://purl.obolibrary.org/obo/FOODON_03470146) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158)

f o o d o n 03301793c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301793

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03301794c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301794

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk or milk component' (http://purl.obolibrary.org/obo/FOODON_03420113) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03301796c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301796

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'light whipping cream' (http://purl.obolibrary.org/obo/FOODON_03420154) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03301798c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301798

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'cream food product' (http://purl.obolibrary.org/obo/FOODON_00001216) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03301801c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301801

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03301802c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301802

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk or milk component' (http://purl.obolibrary.org/obo/FOODON_03420113) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186

f o o d o n 03301804c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301804

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03301805c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301805

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'smoked by smoke infiltration' (http://purl.obolibrary.org/obo/FOODON_03460118) * formed as a result of 'preservation by smoking' (http://purl.obolibrary.org/obo/FOODON_03470106)

f o o d o n 03301811c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301811

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'sterilization by hot filling, held hot and cooling' (http://purl.obolibrary.org/obo/FOODON_03470129) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03301813c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301813

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03301814c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301814

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420139) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03301815c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301815

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'partial fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460247) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03301816c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301816

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03301818c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301818

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100)

f o o d o n 03301819c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301819

SIREN DB annotation: * surrounded by 'metal container' (http://purl.obolibrary.org/obo/FOODON_03490151) * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500041 * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added 'vegetable fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460263)

f o o d o n 03301820c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301820

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'nicotinic acid' (http://purl.obolibrary.org/obo/CHEBI_15940) * has substance added 'riboflavin' (http://purl.obolibrary.org/obo/CHEBI_17015) * has substance added 'iron added' (http://purl.obolibrary.org/obo/FOODON_03460181) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has substance added http://purl.obolibrary.org/obo/FOODON_03460309

f o o d o n 03301821c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301821

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133)

f o o d o n 03301828c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301828

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * has quality 'unripe or immature' (http://purl.obolibrary.org/obo/FOODON_03530051) * derives from 'pod containing small, immature seed' (http://purl.obolibrary.org/obo/FOODON_03420169)

f o o d o n 03301829c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301829

SIREN DB annotation: * has quality 'liquid, high viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430121) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * formed as a result of 'water removal to reconstitution ratio 3 plus 1 or higher' (http://purl.obolibrary.org/obo/FOODON_03460112) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has consumer 'unsweetened claim or use' (http://purl.obolibrary.org/obo/FOODON_03510105)

f o o d o n 03301830c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301830

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03301831c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301831

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03301832c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301832

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133)

f o o d o n 03301833c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301833

SIREN DB annotation: * has quality 'sliced, thin, below 0.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430145) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238) * formed as a result of 'salted' (http://purl.obolibrary.org/obo/FOODON_03460173) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03301834c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301834

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03301835c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301835

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03301836c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301836

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'breaded or batter-coated' (http://purl.obolibrary.org/obo/FOODON_03460188) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03301837c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301837

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03301839c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301839

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'physical/chemical modification process' (http://purl.obolibrary.org/obo/FOODON_03460130)

f o o d o n 03301840c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301840

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03301842c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301842

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03301844c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301844

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03301845c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301845

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03301847c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301847

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar syrup or syrup solids' (http://purl.obolibrary.org/obo/FOODON_03420271)

f o o d o n 03301848c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301848

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar syrup or syrup solids' (http://purl.obolibrary.org/obo/FOODON_03420271) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138)

f o o d o n 03301849c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301849

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108)

f o o d o n 03301852c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301852

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'plant above surface, excluding fruit and seed' (http://purl.obolibrary.org/obo/FOODON_03420144)

f o o d o n 03301854c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301854

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'alcohol-acetic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460123) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'food distillation process' (http://purl.obolibrary.org/obo/FOODON_03460270) * formed as a result of 'preservation by heat treatment' (http://purl.obolibrary.org/obo/FOODON_03470120)

f o o d o n 03301855c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301855

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has consumer 'unsweetened claim or use' (http://purl.obolibrary.org/obo/FOODON_03510105)

f o o d o n 03301856c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301856

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has consumer 'unsweetened claim or use' (http://purl.obolibrary.org/obo/FOODON_03510105)

f o o d o n 03301858c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301858

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03301859c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301859

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * immersed in 'packed in lightly sweetened water or juice' (http://purl.obolibrary.org/obo/FOODON_03480013) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03301862c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301862

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03301867c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301867

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'floret or flower' (http://purl.obolibrary.org/obo/FOODON_03420237) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03301869c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301869

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * formed as a result of 'artificially carbonated' (http://purl.obolibrary.org/obo/FOODON_03460109) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03301873c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301873

SIREN DB annotation: * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03301876c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301876

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'egg' (http://purl.obolibrary.org/obo/FOODON_03420194)

f o o d o n 03301878c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301878

SIREN DB annotation: * has quality 'liquid, low viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430114) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'food thawing process' (http://purl.obolibrary.org/obo/FOODON_03460241) * formed as a result of 'rehydration process' (http://purl.obolibrary.org/obo/FOODON_03460259)

f o o d o n 03301879c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301879

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'stem or stalk (without leaves)' (http://purl.obolibrary.org/obo/FOODON_03420101)

f o o d o n 03301880c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301880

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * derives from 'kidney' (http://purl.obolibrary.org/obo/UBERON_0002113)

f o o d o n 03301881c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301881

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * derives from 'liver' (http://purl.obolibrary.org/obo/UBERON_0002107)

f o o d o n 03301882c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301882

SIREN DB annotation: * surrounded by 'metal container' (http://purl.obolibrary.org/obo/FOODON_03490151) * has quality 'divided or disintegrated' (http://purl.obolibrary.org/obo/FOODON_03430122) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500020 * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03301883c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301883

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'whole and pieces' (http://purl.obolibrary.org/obo/FOODON_03430104) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03301885c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301885

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03301889c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301889

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101)

f o o d o n 03301900c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301900

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150)

f o o d o n 03301901c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301901

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125)

f o o d o n 03301902c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301902

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03301905c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301905

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'carbonated' (http://purl.obolibrary.org/obo/FOODON_03460175) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104)

f o o d o n 03301906c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301906

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152)

f o o d o n 03301907c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301907

SIREN DB annotation: * has quality 'divided or disintegrated' (http://purl.obolibrary.org/obo/FOODON_03430122) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03301908c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301908

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03301909c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301909

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03301910c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301910

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'floret or flower' (http://purl.obolibrary.org/obo/FOODON_03420237) * formed as a result of 'steeping' (http://purl.obolibrary.org/obo/FOODON_03450036)

f o o d o n 03301911c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301911

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * formed as a result of 'carbonated' (http://purl.obolibrary.org/obo/FOODON_03460175)

f o o d o n 03301912c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301912

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness bigger than 7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430146) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151) * has substance added 'molasses added' (http://purl.obolibrary.org/obo/FOODON_03460156) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added 'butter added' (http://purl.obolibrary.org/obo/FOODON_03460271)

f o o d o n 03301913c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301913

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174)

f o o d o n 03301918c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301918

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03301920c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301920

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03301921c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301921

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'water addition process' (http://purl.obolibrary.org/obo/FOODON_03460148)

f o o d o n 03301922c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301922

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147 * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158)

f o o d o n 03301923c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301923

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03301924c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301924

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420139) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158)

f o o d o n 03301925c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301925

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'liver' (http://purl.obolibrary.org/obo/UBERON_0002107)

f o o d o n 03301927c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301927

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03301929c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301929

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added 'butter added' (http://purl.obolibrary.org/obo/FOODON_03460271)

f o o d o n 03301930c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301930

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * has substance added 'food added' (http://purl.obolibrary.org/obo/FOODON_03460180)

f o o d o n 03301931c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301931

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194)

f o o d o n 03301932c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301932

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184

f o o d o n 03301935c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301935

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256)

f o o d o n 03301936c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301936

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03301937c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301937

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'butter added' (http://purl.obolibrary.org/obo/FOODON_03460271)

f o o d o n 03301938c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301938

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'vegetable fat or oil coated' (http://purl.obolibrary.org/obo/FOODON_03460334) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has substance added 'vegetable fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460263)

f o o d o n 03301940c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301940

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106)

f o o d o n 03301941c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301941

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155)

f o o d o n 03301942c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301942

SIREN DB annotation: * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'broiling or grilling' (http://purl.obolibrary.org/obo/FOODON_03450006)

f o o d o n 03301943c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301943

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'nicotinic acid' (http://purl.obolibrary.org/obo/CHEBI_15940) * has substance added 'riboflavin' (http://purl.obolibrary.org/obo/CHEBI_17015) * has substance added 'iron added' (http://purl.obolibrary.org/obo/FOODON_03460181) * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has substance added http://purl.obolibrary.org/obo/FOODON_03460309

f o o d o n 03301944c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301944

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03301945c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301945

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'meat color, undesignated or unknown (deprecated)' (http://purl.obolibrary.org/obo/FOODON_03530003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'food thawing process' (http://purl.obolibrary.org/obo/FOODON_03460241)

f o o d o n 03301946c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301946

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03301947c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301947

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190)

f o o d o n 03301949c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301949

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133)

f o o d o n 03301950c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301950

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'fruit, peel undetermined, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420213) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03301951c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301951

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * derives from 'peel, core or seed' (http://purl.obolibrary.org/obo/FOODON_03420110)

f o o d o n 03301952c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301952

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03301953c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301953

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added http://purl.obolibrary.org/obo/FOODON_03460205

f o o d o n 03301954c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301954

SIREN DB annotation: * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03301955c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301955

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * has quality 'belly meat' (http://purl.obolibrary.org/obo/FOODON_03530063) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * formed as a result of 'smoked by smoke infiltration' (http://purl.obolibrary.org/obo/FOODON_03460118) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'preservation by smoking' (http://purl.obolibrary.org/obo/FOODON_03470106)

f o o d o n 03301956c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301956

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'food coating or covering process' (http://purl.obolibrary.org/obo/FOODON_03460353) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158)

f o o d o n 03301957c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301957

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'water removal to reconstitution ratio 3 plus 1 or higher' (http://purl.obolibrary.org/obo/FOODON_03460112) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03301959c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301959

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238) * formed as a result of 'deep-frying' (http://purl.obolibrary.org/obo/FOODON_03450029) * formed as a result of 'fat or oil coated' (http://purl.obolibrary.org/obo/FOODON_03460233)

f o o d o n 03301960c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301960

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'belly meat' (http://purl.obolibrary.org/obo/FOODON_03530063) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'smoked or smoke-flavored' (http://purl.obolibrary.org/obo/FOODON_03460172) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03301961c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301961

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food hydrolyzation process' (http://purl.obolibrary.org/obo/FOODON_03460277) * has substance added http://purl.obolibrary.org/obo/FOODON_03460191 * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03301962c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301962

SIREN DB annotation: * has quality 'whole and pieces' (http://purl.obolibrary.org/obo/FOODON_03430104) * derives from 'pod containing full-size seeds' (http://purl.obolibrary.org/obo/FOODON_03420262) * formed as a result of 'pickling process' (http://purl.obolibrary.org/obo/FOODON_03460190) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'mushroom food product' (http://purl.obolibrary.org/obo/FOODON_00001287) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212

f o o d o n 03301963c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301963

SIREN DB annotation: * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03301964c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301964

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * derives from 'fruit, peel removed, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420230) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03301967c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301967

SIREN DB annotation: * has quality 'semiliquid' (http://purl.obolibrary.org/obo/FOODON_03430103) * derives from 'fruit, peel removed' (http://purl.obolibrary.org/obo/FOODON_03420138)

f o o d o n 03301968c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301968

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'germinated or sprouted seed' (http://purl.obolibrary.org/obo/FOODON_03420102) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03301969c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301969

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'nicotinic acid' (http://purl.obolibrary.org/obo/CHEBI_15940) * has substance added 'riboflavin' (http://purl.obolibrary.org/obo/CHEBI_17015) * has substance added 'iron added' (http://purl.obolibrary.org/obo/FOODON_03460181) * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has substance added http://purl.obolibrary.org/obo/FOODON_03460309 * has consumer 'unbleached claim or use' (http://purl.obolibrary.org/obo/FOODON_03510123)

f o o d o n 03301970c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301970

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'egg' (http://purl.obolibrary.org/obo/FOODON_03420194) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03301972c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301972

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'fermentation/modification process, multiple component' (http://purl.obolibrary.org/obo/FOODON_03460128) * formed as a result of 'salted' (http://purl.obolibrary.org/obo/FOODON_03460173) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152)

f o o d o n 03301973c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301973

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'fermentation/modification process, multiple component' (http://purl.obolibrary.org/obo/FOODON_03460128) * formed as a result of 'salted' (http://purl.obolibrary.org/obo/FOODON_03460173) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152)

f o o d o n 03301976c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03301976

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03302000c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302000

SIREN DB annotation: * has quality 'divided into pieces, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430115) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'roasting seed process' (http://purl.obolibrary.org/obo/FOODON_03460391) * has substance added http://purl.obolibrary.org/obo/FOODON_03460124 * has substance added 'corn syrup added' (http://purl.obolibrary.org/obo/FOODON_03460224) * has substance added 'butter added' (http://purl.obolibrary.org/obo/FOODON_03460271)

f o o d o n 03302001c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302001

SIREN DB annotation: * derives from 'part of animal' (http://purl.obolibrary.org/obo/FOODON_03420164)

f o o d o n 03302007c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302007

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167)

f o o d o n 03302008c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302008

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174)

f o o d o n 03302009c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302009

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'butter added' (http://purl.obolibrary.org/obo/FOODON_03460271)

f o o d o n 03302010c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302010

SIREN DB annotation: * has quality 'formulated mix' (http://purl.obolibrary.org/obo/FOODON_03530074) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152)

f o o d o n 03302012c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302012

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103) * formed as a result of 'smoked or smoke-flavored' (http://purl.obolibrary.org/obo/FOODON_03460172) * formed as a result of 'curing or aging < 2 weeks' (http://purl.obolibrary.org/obo/FOODON_03460288) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03302013c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302013

SIREN DB annotation: * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160)

f o o d o n 03302014c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302014

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * has substance added http://purl.obolibrary.org/obo/FOODON_03460143 * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03302016c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302016

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167)

f o o d o n 03302019c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302019

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253)

f o o d o n 03302020c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302020

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'broth or stock' (http://purl.obolibrary.org/obo/FOODON_03420170) * has substance added 'water addition process' (http://purl.obolibrary.org/obo/FOODON_03460148) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03302021c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302021

SIREN DB annotation: * has quality 'cut into short pieces' (http://purl.obolibrary.org/obo/FOODON_03430111) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'peel, core or seed' (http://purl.obolibrary.org/obo/FOODON_03420110) * formed as a result of 'candying process' (http://purl.obolibrary.org/obo/FOODON_03460182) * formed as a result of 'preservation by adding sugar' (http://purl.obolibrary.org/obo/FOODON_03470146) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03302024c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302024

SIREN DB annotation: * surrounded by 'can' (http://purl.obolibrary.org/obo/FOODON_03490204) * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'part of animal' (http://purl.obolibrary.org/obo/FOODON_03420164) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500024 * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added 'mineral added' (http://purl.obolibrary.org/obo/FOODON_03460159) * has substance added http://purl.obolibrary.org/obo/FOODON_03460163 * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has consumer 'pet dog as consumer' (http://purl.obolibrary.org/obo/FOODON_03510031)

f o o d o n 03302027c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302027

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'root, tuber or bulb, with peel' (http://purl.obolibrary.org/obo/FOODON_03420239) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03302028c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302028

SIREN DB annotation: * has quality 'sliced, thin, below 0.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430145) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03302029c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302029

SIREN DB annotation: * has quality 'sliced, thin, below 0.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430145) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158)

f o o d o n 03302030c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302030

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'pod or seed' (http://purl.obolibrary.org/obo/FOODON_03420158) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03302031c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302031

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * has substance added http://purl.obolibrary.org/obo/FOODON_03460143 * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03302032c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302032

SIREN DB annotation: * has quality 'liquid, high viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430121) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03302033c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302033

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'pod containing small, immature seed' (http://purl.obolibrary.org/obo/FOODON_03420169)

f o o d o n 03302034c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302034

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'root, tuber or bulb, with peel' (http://purl.obolibrary.org/obo/FOODON_03420239)

f o o d o n 03302035c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302035

SIREN DB annotation: * has quality 'disintegrated or ground' (http://purl.obolibrary.org/obo/FOODON_03430136) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238)

f o o d o n 03302036c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302036

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'root, tuber or bulb, with peel' (http://purl.obolibrary.org/obo/FOODON_03420239)

f o o d o n 03302037c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302037

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'beverage base, dry' (http://purl.obolibrary.org/obo/FOODON_03530089) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03302040c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302040

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'food bleaching process' (http://purl.obolibrary.org/obo/FOODON_03460197)

f o o d o n 03302042c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302042

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03302044c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302044

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03302045c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302045

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03302046c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302046

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03302047c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302047

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158)

f o o d o n 03302048c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302048

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158)

f o o d o n 03302049c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302049

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03302050c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302050

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03302051c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302051

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190)

f o o d o n 03302052c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302052

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'salted' (http://purl.obolibrary.org/obo/FOODON_03460173) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03302057c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302057

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03302058c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302058

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03302059c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302059

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03302060c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302060

SIREN DB annotation: * has quality 'formulated mix' (http://purl.obolibrary.org/obo/FOODON_03530074)

f o o d o n 03302062c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302062

SIREN DB annotation: * has quality 'liquid, high viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430121) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03302063c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302063

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03302065c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302065

SIREN DB annotation: * has quality 'cut into short pieces' (http://purl.obolibrary.org/obo/FOODON_03430111) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'pod containing small, immature seed' (http://purl.obolibrary.org/obo/FOODON_03420169)

f o o d o n 03302067c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302067

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133)

f o o d o n 03302068c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302068

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133)

f o o d o n 03302069c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302069

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133)

f o o d o n 03302071c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302071

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133)

f o o d o n 03302072c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302072

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'extract, concentrate or isolate of plant or animal' (http://purl.obolibrary.org/obo/FOODON_03420228)

f o o d o n 03302073c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302073

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'ovary, roe' (http://purl.obolibrary.org/obo/FOODON_03420202) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'salted' (http://purl.obolibrary.org/obo/FOODON_03460173) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03302075c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302075

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03302078c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302078

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'pod containing small, immature seed' (http://purl.obolibrary.org/obo/FOODON_03420169) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212

f o o d o n 03302080c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302080

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133)

f o o d o n 03302081c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302081

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190)

f o o d o n 03302082c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302082

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03302085c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302085

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'protein extract, concentrate or isolate' (http://purl.obolibrary.org/obo/FOODON_03420236) * formed as a result of 'food hydrolyzation process' (http://purl.obolibrary.org/obo/FOODON_03460277)

f o o d o n 03302086c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302086

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03302088c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302088

SIREN DB annotation: * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'extract, concentrate or isolate of plant or animal' (http://purl.obolibrary.org/obo/FOODON_03420228)

f o o d o n 03302089c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302089

SIREN DB annotation: * has quality 'medium ground' (http://purl.obolibrary.org/obo/FOODON_03430117) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03302090c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302090

SIREN DB annotation: * has quality 'medium ground' (http://purl.obolibrary.org/obo/FOODON_03430117) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03302091c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302091

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'broth or stock' (http://purl.obolibrary.org/obo/FOODON_03420170)

f o o d o n 03302092c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302092

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fat trimmings' (http://purl.obolibrary.org/obo/FOODON_03420253)

f o o d o n 03302093c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302093

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152)

f o o d o n 03302094c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302094

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160) * has substance added http://purl.obolibrary.org/obo/FOODON_03460191 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has substance added 'dairy product added' (http://purl.obolibrary.org/obo/FOODON_03460242) * immersed in 'packed in gravy or sauce, dairy or egg component' (http://purl.obolibrary.org/obo/FOODON_03480033)

f o o d o n 03302096c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302096

SIREN DB annotation: * has quality 'disintegrated or ground' (http://purl.obolibrary.org/obo/FOODON_03430136) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03302097c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302097

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125)

f o o d o n 03302098c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302098

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212

f o o d o n 03302099c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302099

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'intestine' (http://purl.obolibrary.org/obo/UBERON_0000160) * formed as a result of 'preservation by brining' (http://purl.obolibrary.org/obo/FOODON_03470137)

f o o d o n 03302101c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302101

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * formed as a result of 'cooking with inherent fat or oil' (http://purl.obolibrary.org/obo/FOODON_03450030)

f o o d o n 03302102c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302102

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * formed as a result of 'cooking with inherent fat or oil' (http://purl.obolibrary.org/obo/FOODON_03450030) * has substance added 'soy protein added' (http://purl.obolibrary.org/obo/FOODON_03460257)

f o o d o n 03302103c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302103

SIREN DB annotation: * has quality 'sliced, thin, below 0.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430145) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03302104c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302104

SIREN DB annotation: * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has substance added http://purl.obolibrary.org/obo/FOODON_03460191

f o o d o n 03302105c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302105

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'germinated or sprouted seed' (http://purl.obolibrary.org/obo/FOODON_03420102)

f o o d o n 03302106c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302106

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'germinated or sprouted seed' (http://purl.obolibrary.org/obo/FOODON_03420102) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'carbonated by fermentation' (http://purl.obolibrary.org/obo/FOODON_03460246) * formed as a result of 'preservation by filtration' (http://purl.obolibrary.org/obo/FOODON_03470121)

f o o d o n 03302107c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302107

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * formed as a result of 'artificially carbonated' (http://purl.obolibrary.org/obo/FOODON_03460109) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151)

f o o d o n 03302108c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302108

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'germinated or sprouted seed' (http://purl.obolibrary.org/obo/FOODON_03420102) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232)

f o o d o n 03302109c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302109

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'germinated or sprouted seed' (http://purl.obolibrary.org/obo/FOODON_03420102) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232)

f o o d o n 03302110c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302110

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'germinated or sprouted seed' (http://purl.obolibrary.org/obo/FOODON_03420102) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'rehydration process' (http://purl.obolibrary.org/obo/FOODON_03460259) * formed as a result of 'preservation by filtration' (http://purl.obolibrary.org/obo/FOODON_03470121)

f o o d o n 03302111c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302111

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'germinated or sprouted seed' (http://purl.obolibrary.org/obo/FOODON_03420102) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'carbonated by fermentation' (http://purl.obolibrary.org/obo/FOODON_03460246) * formed as a result of 'preservation by filtration' (http://purl.obolibrary.org/obo/FOODON_03470121)

f o o d o n 03302112c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302112

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'artificially carbonated' (http://purl.obolibrary.org/obo/FOODON_03460109) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150)

f o o d o n 03302113c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302113

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'germinated or sprouted seed' (http://purl.obolibrary.org/obo/FOODON_03420102) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'carbonated by fermentation' (http://purl.obolibrary.org/obo/FOODON_03460246) * formed as a result of 'carbohydrate removal process' (http://purl.obolibrary.org/obo/FOODON_03460266) * formed as a result of 'preservation by filtration' (http://purl.obolibrary.org/obo/FOODON_03470121) * has consumer 'reduced energy food' (http://purl.obolibrary.org/obo/FOODON_03510034)

f o o d o n 03302114c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302114

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * derives from 'extract, concentrate or isolate of plant or animal' (http://purl.obolibrary.org/obo/FOODON_03420228)

f o o d o n 03302115c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302115

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'broth or stock' (http://purl.obolibrary.org/obo/FOODON_03420170) * formed as a result of 'smoked or smoke-flavored' (http://purl.obolibrary.org/obo/FOODON_03460172) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03302118c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302118

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03302120c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302120

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03302121c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302121

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152)

f o o d o n 03302122c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302122

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232)

f o o d o n 03302126c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302126

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03302141c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302141

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03302142c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302142

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'partial fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460247) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03302144c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302144

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03302145c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302145

SIREN DB annotation: * has quality 'disintegrated or ground' (http://purl.obolibrary.org/obo/FOODON_03430136) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03302146c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302146

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03302147c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302147

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part, with bone, with skin' (http://purl.obolibrary.org/obo/FOODON_03420265)

f o o d o n 03302148c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302148

SIREN DB annotation: * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03302149c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302149

SIREN DB annotation: * has quality 'liquid, low viscosity, with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430149) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103) * has substance added http://purl.obolibrary.org/obo/FOODON_03460153 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03302151c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302151

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'beverage base, dry' (http://purl.obolibrary.org/obo/FOODON_03530089) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03302152c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302152

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'beverage base, dry' (http://purl.obolibrary.org/obo/FOODON_03530089) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03302153c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302153

SIREN DB annotation: * has quality 'liquid, low viscosity' (http://purl.obolibrary.org/obo/FOODON_03430109) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03302154c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302154

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'beverage base, dry' (http://purl.obolibrary.org/obo/FOODON_03530089) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03302155c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302155

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03302158c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302158

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'artificially carbonated' (http://purl.obolibrary.org/obo/FOODON_03460109) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'artificial fruit flavoring added' (http://purl.obolibrary.org/obo/FOODON_03460395)

f o o d o n 03302159c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302159

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'artificially carbonated' (http://purl.obolibrary.org/obo/FOODON_03460109) * has substance added 'artificial fruit flavoring added' (http://purl.obolibrary.org/obo/FOODON_03460395)

f o o d o n 03302160c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302160

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'flavoring, spice or herb added, natural' (http://purl.obolibrary.org/obo/FOODON_03460229) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03302161c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302161

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has substance added http://purl.obolibrary.org/obo/FOODON_03460163 * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194)

f o o d o n 03302162c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302162

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'beverage base, dry' (http://purl.obolibrary.org/obo/FOODON_03530089) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'instantizing process' (http://purl.obolibrary.org/obo/FOODON_03460169) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03302163c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302163

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * formed as a result of 'artificially carbonated' (http://purl.obolibrary.org/obo/FOODON_03460109) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'artificial fruit flavoring added' (http://purl.obolibrary.org/obo/FOODON_03460395)

f o o d o n 03302164c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302164

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'artificially carbonated' (http://purl.obolibrary.org/obo/FOODON_03460109) * has substance added 'artificial fruit flavoring added' (http://purl.obolibrary.org/obo/FOODON_03460395)

f o o d o n 03302165c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302165

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * formed as a result of 'artificially carbonated' (http://purl.obolibrary.org/obo/FOODON_03460109) * has substance added 'artificial fruit flavoring added' (http://purl.obolibrary.org/obo/FOODON_03460395)

f o o d o n 03302166c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302166

SIREN DB annotation: * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'beverage base' (http://purl.obolibrary.org/obo/FOODON_03530088) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03302167c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302167

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'beverage base, liquid' (http://purl.obolibrary.org/obo/FOODON_03530091) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150)

f o o d o n 03302168c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302168

SIREN DB annotation: * has quality 'beverage base' (http://purl.obolibrary.org/obo/FOODON_03530088) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460202)

f o o d o n 03302169c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302169

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'artificially carbonated' (http://purl.obolibrary.org/obo/FOODON_03460109) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03302170c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302170

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'pod with seeds removed' (http://purl.obolibrary.org/obo/FOODON_03420112) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03302171c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302171

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'extract, concentrate or isolate of plant or animal' (http://purl.obolibrary.org/obo/FOODON_03420228) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151) * has substance added 'animal fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460262)

f o o d o n 03302176c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302176

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158)

f o o d o n 03302178c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302178

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03302179c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302179

SIREN DB annotation: * has quality 'whole' (http://purl.obolibrary.org/obo/FOODON_03430131) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'cooked by popping' (http://purl.obolibrary.org/obo/FOODON_03450009)

f o o d o n 03302180c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302180

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * formed as a result of 'smoked by smoke infiltration' (http://purl.obolibrary.org/obo/FOODON_03460118) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by smoking' (http://purl.obolibrary.org/obo/FOODON_03470106)

f o o d o n 03302181c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302181

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'charcoal broiling' (http://purl.obolibrary.org/obo/FOODON_03450007)

f o o d o n 03302182c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302182

SIREN DB annotation: * has quality 'liquid, low viscosity' (http://purl.obolibrary.org/obo/FOODON_03430109) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03302183c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302183

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added 'water addition process' (http://purl.obolibrary.org/obo/FOODON_03460148)

f o o d o n 03302184c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302184

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'egg' (http://purl.obolibrary.org/obo/FOODON_03420194) * formed as a result of 'boiling' (http://purl.obolibrary.org/obo/FOODON_03450014)

f o o d o n 03302185c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302185

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added 'butter added' (http://purl.obolibrary.org/obo/FOODON_03460271)

f o o d o n 03302186c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302186

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'water addition process' (http://purl.obolibrary.org/obo/FOODON_03460148)

f o o d o n 03302187c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302187

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'protein extract, concentrate or isolate' (http://purl.obolibrary.org/obo/FOODON_03420236) * formed as a result of 'flavoring added, artificial' (http://purl.obolibrary.org/obo/FOODON_03460228) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150)

f o o d o n 03302190c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302190

SIREN DB annotation: * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) * has substance added http://purl.obolibrary.org/obo/FOODON_03460163 * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03302191c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302191

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03302192c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302192

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'smoked by smoke infiltration' (http://purl.obolibrary.org/obo/FOODON_03460118) * formed as a result of 'preservation by smoking' (http://purl.obolibrary.org/obo/FOODON_03470106)

f o o d o n 03302194c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302194

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'pod containing small, immature seed' (http://purl.obolibrary.org/obo/FOODON_03420169) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03302195c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302195

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * immersed in 'packed in edible medium' (http://purl.obolibrary.org/obo/FOODON_03480011)

f o o d o n 03302196c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302196

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'root, tuber or bulb, with peel' (http://purl.obolibrary.org/obo/FOODON_03420239) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005)

f o o d o n 03302197c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302197

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240) * formed as a result of 'boiling' (http://purl.obolibrary.org/obo/FOODON_03450014)

f o o d o n 03302198c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302198

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03302199c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302199

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184 * has substance added http://purl.obolibrary.org/obo/FOODON_03460212

f o o d o n 03302200c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302200

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256)

f o o d o n 03302201c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302201

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184

f o o d o n 03302202c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302202

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158)

f o o d o n 03302203c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302203

SIREN DB annotation: * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'beverage base' (http://purl.obolibrary.org/obo/FOODON_03530088) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147 * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150)

f o o d o n 03302204c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302204

SIREN DB annotation: * has quality 'sliced, thick, between 0.5 and 1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430124) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added 'honey added' (http://purl.obolibrary.org/obo/FOODON_03460149) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has consumer 'reduced salt food' (http://purl.obolibrary.org/obo/FOODON_03510087)

f o o d o n 03302205c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302205

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * has consumer 'pet bird as consumer' (http://purl.obolibrary.org/obo/FOODON_03510030)

f o o d o n 03302206c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302206

SIREN DB annotation: * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'broth or stock' (http://purl.obolibrary.org/obo/FOODON_03420170) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138)

f o o d o n 03302207c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302207

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed in shell or hull' (http://purl.obolibrary.org/obo/FOODON_03420227)

f o o d o n 03302208c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302208

SIREN DB annotation: * has quality 'semiliquid' (http://purl.obolibrary.org/obo/FOODON_03430103) * derives from 'fruit, peel undetermined, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420213)

f o o d o n 03302209c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302209

SIREN DB annotation: * has quality 'medium ground' (http://purl.obolibrary.org/obo/FOODON_03430117) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'roasting seed process' (http://purl.obolibrary.org/obo/FOODON_03460391) * formed as a result of 'freeze-drying' (http://purl.obolibrary.org/obo/FOODON_03470130)

f o o d o n 03302210c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302210

SIREN DB annotation: * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'beverage base' (http://purl.obolibrary.org/obo/FOODON_03530088) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03302211c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302211

SIREN DB annotation: * has quality 'beverage base' (http://purl.obolibrary.org/obo/FOODON_03530088) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03302212c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302212

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03302213c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302213

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238)

f o o d o n 03302214c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302214

SIREN DB annotation: * has quality 'sliced, thick, between 0.5 and 1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430124) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03302215c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302215

SIREN DB annotation: * has quality 'sliced, thick, between 0.5 and 1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430124) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added 'butter added' (http://purl.obolibrary.org/obo/FOODON_03460271)

f o o d o n 03302216c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302216

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03302217c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302217

Note: curators are relaxing container specifics SIREN DB annotation: * surrounded by 'glass container, aluminum lid, plastic lining' (http://purl.obolibrary.org/obo/FOODON_03490135) * has quality 'semiliquid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430135) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500036 * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500040 * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has consumer 'infant or toddler consumer' (http://purl.obolibrary.org/obo/FOODON_03510020)

f o o d o n 03302219c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302219

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel removed, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420230) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'water addition process' (http://purl.obolibrary.org/obo/FOODON_03460148)

f o o d o n 03302220c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302220

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147 * has substance added 'water addition process' (http://purl.obolibrary.org/obo/FOODON_03460148) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150)

f o o d o n 03302221c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302221

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'beverage base, dry' (http://purl.obolibrary.org/obo/FOODON_03530089) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03302222c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302222

SIREN DB annotation: * has quality 'beverage base' (http://purl.obolibrary.org/obo/FOODON_03530088) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has consumer 'no or reduced energy claim or use' (http://purl.obolibrary.org/obo/FOODON_03510066)

f o o d o n 03302223c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302223

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * formed as a result of 'artificially carbonated' (http://purl.obolibrary.org/obo/FOODON_03460109)

f o o d o n 03302225c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302225

SIREN DB annotation: * has quality 'beverage base' (http://purl.obolibrary.org/obo/FOODON_03530088) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added 'artificial fruit flavoring added' (http://purl.obolibrary.org/obo/FOODON_03460395)

f o o d o n 03302226c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302226

SIREN DB annotation: * has quality 'liquid, high viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430121) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03302227c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302227

SIREN DB annotation: * has quality 'beverage base' (http://purl.obolibrary.org/obo/FOODON_03530088) * has substance added 'sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460202) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03302228c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302228

SIREN DB annotation: * has quality 'beverage base' (http://purl.obolibrary.org/obo/FOODON_03530088) * derives from 'fruit, peel removed, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420230) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03302229c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302229

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * formed as a result of 'artificially carbonated' (http://purl.obolibrary.org/obo/FOODON_03460109) * formed as a result of 'flavoring, spice or herb added, natural' (http://purl.obolibrary.org/obo/FOODON_03460229) * has substance added 'sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460202) * has substance added 'artificial fruit flavoring added' (http://purl.obolibrary.org/obo/FOODON_03460395)

f o o d o n 03302230c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302230

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'artificially carbonated' (http://purl.obolibrary.org/obo/FOODON_03460109) * formed as a result of 'flavoring, spice or herb added, natural' (http://purl.obolibrary.org/obo/FOODON_03460229) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'artificial fruit flavoring added' (http://purl.obolibrary.org/obo/FOODON_03460395)

f o o d o n 03302231c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302231

SIREN DB annotation: * has quality 'beverage base' (http://purl.obolibrary.org/obo/FOODON_03530088) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'artificial fruit flavoring added' (http://purl.obolibrary.org/obo/FOODON_03460395)

f o o d o n 03302232c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302232

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * formed as a result of 'artificially carbonated' (http://purl.obolibrary.org/obo/FOODON_03460109) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added 'artificial fruit flavoring added' (http://purl.obolibrary.org/obo/FOODON_03460395) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03302233c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302233

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'artificially carbonated' (http://purl.obolibrary.org/obo/FOODON_03460109) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added 'artificial fruit flavoring added' (http://purl.obolibrary.org/obo/FOODON_03460395) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03302234c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302234

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * formed as a result of 'artificially carbonated' (http://purl.obolibrary.org/obo/FOODON_03460109) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added 'artificial fruit flavoring added' (http://purl.obolibrary.org/obo/FOODON_03460395)

f o o d o n 03302235c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302235

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * formed as a result of 'artificially carbonated' (http://purl.obolibrary.org/obo/FOODON_03460109) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added 'artificial fruit flavoring added' (http://purl.obolibrary.org/obo/FOODON_03460395) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03302236c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302236

SIREN DB annotation: * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'beverage base' (http://purl.obolibrary.org/obo/FOODON_03530088) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03302237c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302237

SIREN DB annotation: * has quality 'beverage base' (http://purl.obolibrary.org/obo/FOODON_03530088) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03302238c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302238

SIREN DB annotation: * has quality 'beverage base' (http://purl.obolibrary.org/obo/FOODON_03530088) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147 * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152)

f o o d o n 03302239c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302239

SIREN DB annotation: * has quality 'liquid, high viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430121) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'water removal to reconstitution ratio 3 plus 1 or higher' (http://purl.obolibrary.org/obo/FOODON_03460112) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03302240c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302240

SIREN DB annotation: * has quality 'liquid, low viscosity' (http://purl.obolibrary.org/obo/FOODON_03430109) * formed as a result of 'carbonated' (http://purl.obolibrary.org/obo/FOODON_03460175) * formed as a result of 'flavoring added, artificial' (http://purl.obolibrary.org/obo/FOODON_03460228) * has substance added 'certified color added' (http://purl.obolibrary.org/obo/FOODON_03460133)

f o o d o n 03302241c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302241

SIREN DB annotation: * has quality 'beverage base' (http://purl.obolibrary.org/obo/FOODON_03530088) * formed as a result of 'flavoring added, artificial' (http://purl.obolibrary.org/obo/FOODON_03460228) * has substance added 'certified color added' (http://purl.obolibrary.org/obo/FOODON_03460133)

f o o d o n 03302242c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302242

SIREN DB annotation: * has quality 'beverage base' (http://purl.obolibrary.org/obo/FOODON_03530088) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03302243c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302243

SIREN DB annotation: * derives from 'extract, concentrate or isolate of plant or animal' (http://purl.obolibrary.org/obo/FOODON_03420228)

f o o d o n 03302245c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302245

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'beverage base, dry' (http://purl.obolibrary.org/obo/FOODON_03530089) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460202) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03302246c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302246

SIREN DB annotation: * has quality 'beverage base' (http://purl.obolibrary.org/obo/FOODON_03530088) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147 * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) * has substance added 'artificial fruit flavoring added' (http://purl.obolibrary.org/obo/FOODON_03460395)

f o o d o n 03302247c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302247

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'beverage base, liquid' (http://purl.obolibrary.org/obo/FOODON_03530091) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03302248c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302248

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * formed as a result of 'artificially carbonated' (http://purl.obolibrary.org/obo/FOODON_03460109) * formed as a result of 'flavoring, spice or herb added, natural' (http://purl.obolibrary.org/obo/FOODON_03460229) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03302249c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302249

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * has substance added 'water addition process' (http://purl.obolibrary.org/obo/FOODON_03460148)

f o o d o n 03302250c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302250

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'fruit, peel removed, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420230) * has substance added 'water addition process' (http://purl.obolibrary.org/obo/FOODON_03460148)

f o o d o n 03302251c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302251

SIREN DB annotation: * has quality 'liquid, low viscosity' (http://purl.obolibrary.org/obo/FOODON_03430109) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'water addition process' (http://purl.obolibrary.org/obo/FOODON_03460148)

f o o d o n 03302252c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302252

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03302254c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302254

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * formed as a result of 'artificially carbonated' (http://purl.obolibrary.org/obo/FOODON_03460109) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03302256c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302256

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'beverage base, dry' (http://purl.obolibrary.org/obo/FOODON_03530089) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03302257c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302257

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'beverage base, liquid' (http://purl.obolibrary.org/obo/FOODON_03530091) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03302259c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302259

SIREN DB annotation: * has quality 'beverage base' (http://purl.obolibrary.org/obo/FOODON_03530088) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03302260c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302260

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'beverage base, liquid' (http://purl.obolibrary.org/obo/FOODON_03530091) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'flavoring added, artificial' (http://purl.obolibrary.org/obo/FOODON_03460228)

f o o d o n 03302261c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302261

SIREN DB annotation: * has quality 'beverage base' (http://purl.obolibrary.org/obo/FOODON_03530088) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460202) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03302262c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302262

SIREN DB annotation: * has quality 'liquid, high viscosity' (http://purl.obolibrary.org/obo/FOODON_03430102) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk or milk component' (http://purl.obolibrary.org/obo/FOODON_03420113) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03302263c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302263

SIREN DB annotation: * has quality 'liquid, high viscosity' (http://purl.obolibrary.org/obo/FOODON_03430102) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk or milk component' (http://purl.obolibrary.org/obo/FOODON_03420113) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03302264c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302264

SIREN DB annotation: * has quality 'beverage base' (http://purl.obolibrary.org/obo/FOODON_03530088) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03302265c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302265

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'beverage base, liquid' (http://purl.obolibrary.org/obo/FOODON_03530091) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03302266c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302266

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'beverage base, dry' (http://purl.obolibrary.org/obo/FOODON_03530089) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'flavoring added, artificial' (http://purl.obolibrary.org/obo/FOODON_03460228) * formed as a result of 'flavoring, spice or herb added, natural' (http://purl.obolibrary.org/obo/FOODON_03460229) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has consumer 'human as food consumer' (http://purl.obolibrary.org/obo/FOODON_03510026)

f o o d o n 03302267c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302267

SIREN DB annotation: * has quality 'beverage base' (http://purl.obolibrary.org/obo/FOODON_03530088) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03302268c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302268

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * formed as a result of 'artificially carbonated' (http://purl.obolibrary.org/obo/FOODON_03460109) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added http://purl.obolibrary.org/obo/FOODON_03460163 * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194)

f o o d o n 03302269c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302269

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * formed as a result of 'artificially carbonated' (http://purl.obolibrary.org/obo/FOODON_03460109)

f o o d o n 03302271c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302271

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'D-glucose' (http://purl.obolibrary.org/obo/CHEBI_17634) * formed as a result of 'flavoring, spice or herb added, natural' (http://purl.obolibrary.org/obo/FOODON_03460229) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150)

f o o d o n 03302272c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302272

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'beverage base, dry' (http://purl.obolibrary.org/obo/FOODON_03530089) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03302273c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302273

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'beverage base, dry' (http://purl.obolibrary.org/obo/FOODON_03530089) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03302274c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302274

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'beverage base, dry' (http://purl.obolibrary.org/obo/FOODON_03530089) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03302275c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302275

SIREN DB annotation: * has quality 'beverage base' (http://purl.obolibrary.org/obo/FOODON_03530088) * has substance added 'certified color added' (http://purl.obolibrary.org/obo/FOODON_03460133)

f o o d o n 03302277c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302277

SIREN DB annotation: * has quality 'beverage base' (http://purl.obolibrary.org/obo/FOODON_03530088) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added http://purl.obolibrary.org/obo/FOODON_03460163 * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045) * has consumer 'vitamin- or mineral-related claim or use' (http://purl.obolibrary.org/obo/FOODON_03510095)

f o o d o n 03302278c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302278

SIREN DB annotation: * has quality 'beverage base' (http://purl.obolibrary.org/obo/FOODON_03530088) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added http://purl.obolibrary.org/obo/FOODON_03460163 * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03302279c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302279

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has substance added 'sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460202) * has substance added 'artificial fruit flavoring added' (http://purl.obolibrary.org/obo/FOODON_03460395)

f o o d o n 03302280c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302280

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * formed as a result of 'artificially carbonated' (http://purl.obolibrary.org/obo/FOODON_03460109) * formed as a result of 'flavoring added, artificial' (http://purl.obolibrary.org/obo/FOODON_03460228) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) * has substance added http://purl.obolibrary.org/obo/FOODON_03460163 * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194)

f o o d o n 03302281c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302281

SIREN DB annotation: * has quality 'beverage base' (http://purl.obolibrary.org/obo/FOODON_03530088) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added http://purl.obolibrary.org/obo/FOODON_03460163 * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has consumer 'vitamin- or mineral-related claim or use' (http://purl.obolibrary.org/obo/FOODON_03510095)

f o o d o n 03302282c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302282

SIREN DB annotation: * has quality 'beverage base' (http://purl.obolibrary.org/obo/FOODON_03530088) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added 'artificial fruit flavoring added' (http://purl.obolibrary.org/obo/FOODON_03460395) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03302283c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302283

SIREN DB annotation: * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'beverage base' (http://purl.obolibrary.org/obo/FOODON_03530088) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) * has substance added http://purl.obolibrary.org/obo/FOODON_03460163 * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has substance added 'artificial fruit flavoring added' (http://purl.obolibrary.org/obo/FOODON_03460395) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03302284c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302284

SIREN DB annotation: * has quality 'beverage base' (http://purl.obolibrary.org/obo/FOODON_03530088) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added http://purl.obolibrary.org/obo/FOODON_03460163 * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03302285c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302285

SIREN DB annotation: * has quality 'beverage base' (http://purl.obolibrary.org/obo/FOODON_03530088) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added http://purl.obolibrary.org/obo/FOODON_03460163 * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194)

f o o d o n 03302286c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302286

SIREN DB annotation: * has quality 'beverage base' (http://purl.obolibrary.org/obo/FOODON_03530088) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) * has substance added http://purl.obolibrary.org/obo/FOODON_03460163 * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has substance added 'artificial fruit flavoring added' (http://purl.obolibrary.org/obo/FOODON_03460395) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045) * has consumer 'vitamin- or mineral-related claim or use' (http://purl.obolibrary.org/obo/FOODON_03510095)

f o o d o n 03302287c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302287

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * formed as a result of 'artificially carbonated' (http://purl.obolibrary.org/obo/FOODON_03460109) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03302289c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302289

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'beverage base, dry' (http://purl.obolibrary.org/obo/FOODON_03530089) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03302290c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302290

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * formed as a result of 'artificially carbonated' (http://purl.obolibrary.org/obo/FOODON_03460109) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added 'artificial fruit flavoring added' (http://purl.obolibrary.org/obo/FOODON_03460395) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03302291c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302291

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'vitamin C' (http://purl.obolibrary.org/obo/CHEBI_21241)

f o o d o n 03302293c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302293

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * formed as a result of 'artificially carbonated' (http://purl.obolibrary.org/obo/FOODON_03460109) * formed as a result of 'flavoring, spice or herb added, natural' (http://purl.obolibrary.org/obo/FOODON_03460229) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03302294c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302294

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has consumer 'noncarbonated claim or use' (http://purl.obolibrary.org/obo/FOODON_03510169)

f o o d o n 03302295c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302295

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'artificially carbonated' (http://purl.obolibrary.org/obo/FOODON_03460109) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03302304c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302304

SIREN DB annotation: * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238)

f o o d o n 03302305c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302305

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * has substance added http://purl.obolibrary.org/obo/FOODON_03460153

f o o d o n 03302306c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302306

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125)

f o o d o n 03302307c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302307

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * has substance added http://purl.obolibrary.org/obo/FOODON_03460341 * immersed in 'packed in olive oil' (http://purl.obolibrary.org/obo/FOODON_03480038)

f o o d o n 03302308c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302308

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added 'nicotinic acid' (http://purl.obolibrary.org/obo/CHEBI_15940) * has substance added 'riboflavin' (http://purl.obolibrary.org/obo/CHEBI_17015) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'iron added' (http://purl.obolibrary.org/obo/FOODON_03460181) * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221) * has substance added http://purl.obolibrary.org/obo/FOODON_03460309

f o o d o n 03302309c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302309

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184

f o o d o n 03302310c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302310

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03302312c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302312

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212

f o o d o n 03302313c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302313

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03302314c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302314

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added 'honey added' (http://purl.obolibrary.org/obo/FOODON_03460149) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158)

f o o d o n 03302316c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302316

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added 'nut or seed added' (http://purl.obolibrary.org/obo/FOODON_03460177) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184 * has substance added http://purl.obolibrary.org/obo/FOODON_03460186

f o o d o n 03302317c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302317

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03302318c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302318

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184 * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03302319c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302319

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03302321c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302321

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness bigger than 7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430146) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added 'nut or seed added' (http://purl.obolibrary.org/obo/FOODON_03460177) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184 * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03302322c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302322

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness bigger than 7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430146) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184 * has substance added http://purl.obolibrary.org/obo/FOODON_03460205 * has substance added 'butter added' (http://purl.obolibrary.org/obo/FOODON_03460271)

f o o d o n 03302323c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302323

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184 * has substance added http://purl.obolibrary.org/obo/FOODON_03460186

f o o d o n 03302324c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302324

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added 'honey added' (http://purl.obolibrary.org/obo/FOODON_03460149) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184 * has substance added http://purl.obolibrary.org/obo/FOODON_03460186

f o o d o n 03302325c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302325

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03302326c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302326

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03302327c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302327

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has substance added 'butter added' (http://purl.obolibrary.org/obo/FOODON_03460271)

f o o d o n 03302328c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302328

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has substance added 'butter added' (http://purl.obolibrary.org/obo/FOODON_03460271)

f o o d o n 03302329c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302329

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'cut into short pieces' (http://purl.obolibrary.org/obo/FOODON_03430111) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * immersed in 'packed in edible medium' (http://purl.obolibrary.org/obo/FOODON_03480011)

f o o d o n 03302330c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302330

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'cream food product' (http://purl.obolibrary.org/obo/FOODON_00001216) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03302331c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302331

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added 'butter added' (http://purl.obolibrary.org/obo/FOODON_03460271)

f o o d o n 03302332c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302332

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added 'butter added' (http://purl.obolibrary.org/obo/FOODON_03460271)

f o o d o n 03302333c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302333

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240)

f o o d o n 03302334c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302334

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03302335c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302335

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'butter added' (http://purl.obolibrary.org/obo/FOODON_03460271)

f o o d o n 03302336c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302336

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has consumer 'low sodium food' (http://purl.obolibrary.org/obo/FOODON_03510156)

f o o d o n 03302337c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302337

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added 'nicotinic acid' (http://purl.obolibrary.org/obo/CHEBI_15940) * has substance added 'riboflavin' (http://purl.obolibrary.org/obo/CHEBI_17015) * has substance added 'iron added' (http://purl.obolibrary.org/obo/FOODON_03460181) * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has substance added http://purl.obolibrary.org/obo/FOODON_03460309 * has consumer 'no salt added claim or use' (http://purl.obolibrary.org/obo/FOODON_03510078)

f o o d o n 03302338c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302338

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150)

f o o d o n 03302339c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302339

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03302340c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302340

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03302341c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302341

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added 'nicotinic acid' (http://purl.obolibrary.org/obo/CHEBI_15940) * has substance added 'riboflavin' (http://purl.obolibrary.org/obo/CHEBI_17015) * has substance added 'iron added' (http://purl.obolibrary.org/obo/FOODON_03460181) * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has substance added http://purl.obolibrary.org/obo/FOODON_03460309 * has consumer 'no salt added claim or use' (http://purl.obolibrary.org/obo/FOODON_03510078)

f o o d o n 03302343c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302343

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * has substance added 'corn plant (sensu maize)' (http://purl.obolibrary.org/obo/FOODON_03411232) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184 * has substance added http://purl.obolibrary.org/obo/FOODON_03460186

f o o d o n 03302344c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302344

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added 'nicotinic acid' (http://purl.obolibrary.org/obo/CHEBI_15940) * has substance added 'riboflavin' (http://purl.obolibrary.org/obo/CHEBI_17015) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added 'iron added' (http://purl.obolibrary.org/obo/FOODON_03460181) * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has substance added http://purl.obolibrary.org/obo/FOODON_03460309

f o o d o n 03302345c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302345

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added 'wheat germ added' (http://purl.obolibrary.org/obo/FOODON_03460222)

f o o d o n 03302346c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302346

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness bigger than 7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430146) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has consumer 'dietary claim or use' (http://purl.obolibrary.org/obo/FOODON_03510023)

f o o d o n 03302347c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302347

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) * has substance added 'butter added' (http://purl.obolibrary.org/obo/FOODON_03460271)

f o o d o n 03302348c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302348

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03302349c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302349

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added 'cellulose added' (http://purl.obolibrary.org/obo/FOODON_03460218)

f o o d o n 03302350c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302350

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256)

f o o d o n 03302351c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302351

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184 * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03302352c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302352

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added 'honey added' (http://purl.obolibrary.org/obo/FOODON_03460149)

f o o d o n 03302353c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302353

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'whole egg without shell' (http://purl.obolibrary.org/obo/FOODON_03420225) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03302355c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302355

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256)

f o o d o n 03302356c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302356

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03302357c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302357

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added 'rye plant as food source' (http://purl.obolibrary.org/obo/FOODON_03411313)

f o o d o n 03302358c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302358

SIREN DB annotation: * has quality 'formulated mix' (http://purl.obolibrary.org/obo/FOODON_03530074) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208)

f o o d o n 03302359c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302359

SIREN DB annotation: * has quality 'formulated mix' (http://purl.obolibrary.org/obo/FOODON_03530074) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208)

f o o d o n 03302360c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302360

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184

f o o d o n 03302362c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302362

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212

f o o d o n 03302363c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302363

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness bigger than 7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430146) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'butter added' (http://purl.obolibrary.org/obo/FOODON_03460271)

f o o d o n 03302364c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302364

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has consumer 'dietary claim or use' (http://purl.obolibrary.org/obo/FOODON_03510023)

f o o d o n 03302365c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302365

SIREN DB annotation: * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119)

f o o d o n 03302366c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302366

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added 'honey added' (http://purl.obolibrary.org/obo/FOODON_03460149) * has substance added 'butter added' (http://purl.obolibrary.org/obo/FOODON_03460271)

f o o d o n 03302368c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302368

SIREN DB annotation: * has quality 'divided or disintegrated' (http://purl.obolibrary.org/obo/FOODON_03430122) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added http://purl.obolibrary.org/obo/FOODON_03460212

f o o d o n 03302369c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302369

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added 'rye plant as food source' (http://purl.obolibrary.org/obo/FOODON_03411313) * has substance added 'certified color added' (http://purl.obolibrary.org/obo/FOODON_03460133)

f o o d o n 03302371c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302371

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed' (http://purl.obolibrary.org/obo/FOODON_03420134) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added http://purl.obolibrary.org/obo/FOODON_03460338

f o o d o n 03302372c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302372

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'wheat germ added' (http://purl.obolibrary.org/obo/FOODON_03460222)

f o o d o n 03302373c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302373

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150)

f o o d o n 03302374c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302374

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103)

f o o d o n 03302376c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302376

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness bigger than 7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430146) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added 'wheat plant as food source' (http://purl.obolibrary.org/obo/FOODON_03411312) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150)

f o o d o n 03302377c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302377

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256)

f o o d o n 03302378c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302378

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03302379c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302379

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has substance added 'butter added' (http://purl.obolibrary.org/obo/FOODON_03460271)

f o o d o n 03302383c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302383

SIREN DB annotation: * has quality 'beverage base' (http://purl.obolibrary.org/obo/FOODON_03530088) * has consumer 'unsweetened claim or use' (http://purl.obolibrary.org/obo/FOODON_03510105)

f o o d o n 03302384c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302384

SIREN DB annotation: * has quality 'beverage base' (http://purl.obolibrary.org/obo/FOODON_03530088) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03302386c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302386

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03302387c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302387

SIREN DB annotation: * has quality 'liquid, low viscosity' (http://purl.obolibrary.org/obo/FOODON_03430109) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147 * has substance added 'water addition process' (http://purl.obolibrary.org/obo/FOODON_03460148)

f o o d o n 03302388c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302388

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'flavoring, spice or herb added, natural' (http://purl.obolibrary.org/obo/FOODON_03460229) * has substance added http://purl.obolibrary.org/obo/FOODON_03460163 * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has consumer 'noncarbonated claim or use' (http://purl.obolibrary.org/obo/FOODON_03510169)

f o o d o n 03302391c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302391

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed' (http://purl.obolibrary.org/obo/FOODON_03420134) * formed as a result of 'artificially carbonated' (http://purl.obolibrary.org/obo/FOODON_03460109) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added http://purl.obolibrary.org/obo/FOODON_03460163 * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194)

f o o d o n 03302392c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302392

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'beverage base, dry' (http://purl.obolibrary.org/obo/FOODON_03530089) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03302394c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302394

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * formed as a result of 'artificially carbonated' (http://purl.obolibrary.org/obo/FOODON_03460109) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147 * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) * has substance added http://purl.obolibrary.org/obo/FOODON_03460163 * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194)

f o o d o n 03302395c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302395

SIREN DB annotation: * has quality 'beverage base' (http://purl.obolibrary.org/obo/FOODON_03530088) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03302396c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302396

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * formed as a result of 'artificially carbonated' (http://purl.obolibrary.org/obo/FOODON_03460109) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03302397c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302397

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'beverage base, dry' (http://purl.obolibrary.org/obo/FOODON_03530089) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03302398c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302398

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added 'sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460202) * has substance added 'artificial fruit flavoring added' (http://purl.obolibrary.org/obo/FOODON_03460395)

f o o d o n 03302400c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302400

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has consumer 'human as food consumer' (http://purl.obolibrary.org/obo/FOODON_03510026)

f o o d o n 03302403c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302403

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * formed as a result of 'artificially carbonated' (http://purl.obolibrary.org/obo/FOODON_03460109) * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has substance added http://purl.obolibrary.org/obo/FOODON_03460210

f o o d o n 03302404c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302404

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'root, tuber or bulb, with peel' (http://purl.obolibrary.org/obo/FOODON_03420239) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104)

f o o d o n 03302405c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302405

SIREN DB annotation: * has quality 'liquid, low viscosity' (http://purl.obolibrary.org/obo/FOODON_03430109) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238) * formed as a result of 'steeping' (http://purl.obolibrary.org/obo/FOODON_03450036)

f o o d o n 03302406c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302406

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238)

f o o d o n 03302407c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302407

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * formed as a result of 'artificially carbonated' (http://purl.obolibrary.org/obo/FOODON_03460109) * formed as a result of 'decaffeination process' (http://purl.obolibrary.org/obo/FOODON_03460140) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) * has substance added http://purl.obolibrary.org/obo/FOODON_03460163 * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03302408c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302408

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * derives from 'sprout' (http://purl.obolibrary.org/obo/FOODON_03420183) * formed as a result of 'carbonated' (http://purl.obolibrary.org/obo/FOODON_03460175) * has substance added http://purl.obolibrary.org/obo/FOODON_03460163 * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194)

f o o d o n 03302411c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302411

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * formed as a result of 'artificially carbonated' (http://purl.obolibrary.org/obo/FOODON_03460109) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03302414c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302414

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * formed as a result of 'carbonated' (http://purl.obolibrary.org/obo/FOODON_03460175)

f o o d o n 03302415c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302415

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added 'mineral added' (http://purl.obolibrary.org/obo/FOODON_03460159) * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has substance added 'vitamin b added' (http://purl.obolibrary.org/obo/FOODON_03460216) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03302416c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302416

SIREN DB annotation: * surrounded by 'bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490203) * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104)

f o o d o n 03302418c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302418

SIREN DB annotation: * has quality 'beverage base' (http://purl.obolibrary.org/obo/FOODON_03530088) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03302420c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302420

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238)

f o o d o n 03302421c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302421

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123)

f o o d o n 03302423c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302423

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added http://purl.obolibrary.org/obo/FOODON_03460163 * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03302424c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302424

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'water addition process' (http://purl.obolibrary.org/obo/FOODON_03460148)

f o o d o n 03302425c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302425

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03302426c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302426

SIREN DB annotation: * has quality 'liquid, low viscosity' (http://purl.obolibrary.org/obo/FOODON_03430109) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'flavoring, spice or herb added, natural' (http://purl.obolibrary.org/obo/FOODON_03460229) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150)

f o o d o n 03302427c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302427

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * formed as a result of 'artificially carbonated' (http://purl.obolibrary.org/obo/FOODON_03460109) * has substance added 'mineral added' (http://purl.obolibrary.org/obo/FOODON_03460159) * has substance added http://purl.obolibrary.org/obo/FOODON_03460163 * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has substance added http://purl.obolibrary.org/obo/FOODON_03460210

f o o d o n 03302428c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302428

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'full alcohol removal process' (http://purl.obolibrary.org/obo/FOODON_03460286)

f o o d o n 03302431c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302431

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has substance added 'mineral added' (http://purl.obolibrary.org/obo/FOODON_03460159) * has substance added http://purl.obolibrary.org/obo/FOODON_03460163 * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194)

f o o d o n 03302432c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302432

SIREN DB annotation: * has quality 'beverage base' (http://purl.obolibrary.org/obo/FOODON_03530088) * has substance added 'alcohol' (http://purl.obolibrary.org/obo/CHEBI_30879) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108)

f o o d o n 03302434c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302434

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * formed as a result of 'artificially carbonated' (http://purl.obolibrary.org/obo/FOODON_03460109) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03302436c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302436

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel undetermined, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420163) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151)

f o o d o n 03302438c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302438

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155)

f o o d o n 03302440c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302440

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * has substance added 'margarine added' (http://purl.obolibrary.org/obo/FOODON_03460272)

f o o d o n 03302441c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302441

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167)

f o o d o n 03302442c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302442

SIREN DB annotation: * has quality 'liquid, high viscosity' (http://purl.obolibrary.org/obo/FOODON_03430102) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'broth or stock' (http://purl.obolibrary.org/obo/FOODON_03420170) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has substance added 'butter added' (http://purl.obolibrary.org/obo/FOODON_03460271)

f o o d o n 03302444c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302444

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'butter' (http://purl.obolibrary.org/obo/FOODON_00001023) * formed as a result of 'food hydrogenation proess' (http://purl.obolibrary.org/obo/FOODON_03460174) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03302446c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302446

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added http://purl.obolibrary.org/obo/FOODON_03460163 * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has consumer 'vitamin- or mineral-related claim or use' (http://purl.obolibrary.org/obo/FOODON_03510095)

f o o d o n 03302447c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302447

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * derives from 'sugar syrup or syrup solids' (http://purl.obolibrary.org/obo/FOODON_03420271) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186

f o o d o n 03302448c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302448

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'butter' (http://purl.obolibrary.org/obo/FOODON_00001023) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150)

f o o d o n 03302449c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302449

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190)

f o o d o n 03302450c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302450

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'butter' (http://purl.obolibrary.org/obo/FOODON_00001023) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184

f o o d o n 03302451c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302451

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has substance added 'butter added' (http://purl.obolibrary.org/obo/FOODON_03460271)

f o o d o n 03302452c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302452

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03302453c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302453

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03302454c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302454

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * derives from 'starch' (http://purl.obolibrary.org/obo/FOODON_03420203) * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194)

f o o d o n 03302456c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302456

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184 * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'butter added' (http://purl.obolibrary.org/obo/FOODON_03460271)

f o o d o n 03302457c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302457

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added http://purl.obolibrary.org/obo/FOODON_03460143 * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184

f o o d o n 03302458c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302458

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'interior bacteria curing process' (http://purl.obolibrary.org/obo/FOODON_03460328)

f o o d o n 03302459c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302459

SIREN DB annotation: * has quality 'sliced, thin, below 0.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430145) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has consumer 'reduced energy food' (http://purl.obolibrary.org/obo/FOODON_03510034)

f o o d o n 03302460c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302460

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has consumer 'salt free food' (http://purl.obolibrary.org/obo/FOODON_03510080)

f o o d o n 03302461c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302461

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * has substance added 'corn plant (sensu maize)' (http://purl.obolibrary.org/obo/FOODON_03411232) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184

f o o d o n 03302462c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302462

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03302463c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302463

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133)

f o o d o n 03302464c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302464

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added http://purl.obolibrary.org/obo/FOODON_03460333

f o o d o n 03302466c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302466

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147 * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184 * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has substance added 'margarine added' (http://purl.obolibrary.org/obo/FOODON_03460272)

f o o d o n 03302467c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302467

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel undetermined, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420213) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'nut or seed added' (http://purl.obolibrary.org/obo/FOODON_03460177) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03302470c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302470

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256)

f o o d o n 03302471c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302471

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133)

f o o d o n 03302472c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302472

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'butter added' (http://purl.obolibrary.org/obo/FOODON_03460271)

f o o d o n 03302473c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302473

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158)

f o o d o n 03302475c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302475

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added 'honey added' (http://purl.obolibrary.org/obo/FOODON_03460149) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184 * has substance added http://purl.obolibrary.org/obo/FOODON_03460186

f o o d o n 03302477c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302477

SIREN DB annotation: * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107)

f o o d o n 03302478c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302478

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152)

f o o d o n 03302479c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302479

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147 * has substance added http://purl.obolibrary.org/obo/FOODON_03460186

f o o d o n 03302480c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302480

SIREN DB annotation: * has quality 'liquid, high viscosity' (http://purl.obolibrary.org/obo/FOODON_03430102) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * has quality 'formulated mix' (http://purl.obolibrary.org/obo/FOODON_03530074) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208)

f o o d o n 03302481c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302481

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256)

f o o d o n 03302485c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302485

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03302486c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302486

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03302488c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302488

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03302492c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302492

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03302493c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302493

SIREN DB annotation: * has quality 'divided or disintegrated' (http://purl.obolibrary.org/obo/FOODON_03430122) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03302496c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302496

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness bigger than 7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430146) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03302499c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302499

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added 'honey added' (http://purl.obolibrary.org/obo/FOODON_03460149)

f o o d o n 03302500c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302500

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03302501c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302501

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'cream food product' (http://purl.obolibrary.org/obo/FOODON_00001216) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03302502c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302502

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'butter' (http://purl.obolibrary.org/obo/FOODON_00001023) * formed as a result of 'food aeration by whipping' (http://purl.obolibrary.org/obo/FOODON_03460358) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03302503c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302503

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420139) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03302504c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302504

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * formed as a result of 'food hydrogenation proess' (http://purl.obolibrary.org/obo/FOODON_03460174)

f o o d o n 03302505c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302505

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'nut or seed added' (http://purl.obolibrary.org/obo/FOODON_03460177) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184 * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03302507c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302507

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190)

f o o d o n 03302508c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302508

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'butter' (http://purl.obolibrary.org/obo/FOODON_00001023) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03302509c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302509

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'boiling' (http://purl.obolibrary.org/obo/FOODON_03450014) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138)

f o o d o n 03302510c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302510

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221) * has substance added 'butter added' (http://purl.obolibrary.org/obo/FOODON_03460271)

f o o d o n 03302511c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302511

SIREN DB annotation: * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'gelatin' (http://purl.obolibrary.org/obo/CHEBI_5291) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108)

f o o d o n 03302512c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302512

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'sterilization by hot filling, held hot and cooling' (http://purl.obolibrary.org/obo/FOODON_03470129) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03302513c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302513

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03302515c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302515

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'cream food product' (http://purl.obolibrary.org/obo/FOODON_00001216) * formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101) * formed as a result of 'food homogenization or emulsification process' (http://purl.obolibrary.org/obo/FOODON_03460306) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03302516c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302516

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * has substance added 'butter added' (http://purl.obolibrary.org/obo/FOODON_03460271)

f o o d o n 03302517c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302517

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'butter' (http://purl.obolibrary.org/obo/FOODON_00001023) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03302518c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302518

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132)

f o o d o n 03302519c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302519

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221) * has substance added 'butter added' (http://purl.obolibrary.org/obo/FOODON_03460271)

f o o d o n 03302520c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302520

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'butter' (http://purl.obolibrary.org/obo/FOODON_00001023) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03302521c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302521

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'butter' (http://purl.obolibrary.org/obo/FOODON_00001023) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100)

f o o d o n 03302522c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302522

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221) * has substance added 'butter added' (http://purl.obolibrary.org/obo/FOODON_03460271)

f o o d o n 03302523c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302523

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03302524c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302524

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness bigger than 7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430146) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'butter added' (http://purl.obolibrary.org/obo/FOODON_03460271)

f o o d o n 03302525c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302525

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food hydrolyzation process' (http://purl.obolibrary.org/obo/FOODON_03460277)

f o o d o n 03302526c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302526

SIREN DB annotation: * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) * has substance added 'corn syrup added' (http://purl.obolibrary.org/obo/FOODON_03460224)

f o o d o n 03302528c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302528

SIREN DB annotation: * has quality 'liquid, high viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430121) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'buttermilk food product' (http://purl.obolibrary.org/obo/FOODON_00001067) * formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150)

f o o d o n 03302529c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302529

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * derives from 'butter' (http://purl.obolibrary.org/obo/FOODON_00001023) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150)

f o o d o n 03302530c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302530

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03302532c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302532

SIREN DB annotation: * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100)

f o o d o n 03302533c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302533

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness bigger than 7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430146) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'deep-frying' (http://purl.obolibrary.org/obo/FOODON_03450029) * formed as a result of 'fat or oil coated' (http://purl.obolibrary.org/obo/FOODON_03460233) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03302534c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302534

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added 'nicotinic acid' (http://purl.obolibrary.org/obo/CHEBI_15940) * has substance added 'riboflavin' (http://purl.obolibrary.org/obo/CHEBI_17015) * has substance added 'iron added' (http://purl.obolibrary.org/obo/FOODON_03460181) * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221) * has substance added 'butter added' (http://purl.obolibrary.org/obo/FOODON_03460271) * has substance added http://purl.obolibrary.org/obo/FOODON_03460309

f o o d o n 03302535c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302535

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has substance added http://purl.obolibrary.org/obo/FOODON_03460279

f o o d o n 03302536c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302536

SIREN DB annotation: * has quality 'semiliquid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430135) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'butter' (http://purl.obolibrary.org/obo/FOODON_00001023) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03302537c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302537

SIREN DB annotation: * has quality 'divided into pieces, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430115) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'roasting seed process' (http://purl.obolibrary.org/obo/FOODON_03460391) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added http://purl.obolibrary.org/obo/FOODON_03460124 * has substance added 'corn syrup added' (http://purl.obolibrary.org/obo/FOODON_03460224) * has substance added 'butter added' (http://purl.obolibrary.org/obo/FOODON_03460271)

f o o d o n 03302538c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302538

SIREN DB annotation: * surrounded by 'paper wrapper' (http://purl.obolibrary.org/obo/FOODON_03490173) * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'butter' (http://purl.obolibrary.org/obo/FOODON_00001023) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500039 * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03302539c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302539

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'butter' (http://purl.obolibrary.org/obo/FOODON_00001023) * formed as a result of 'flavoring added, artificial' (http://purl.obolibrary.org/obo/FOODON_03460228) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03302540c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302540

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03302541c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302541

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) * has substance added 'gelatin added' (http://purl.obolibrary.org/obo/FOODON_03460165) * has substance added 'corn syrup added' (http://purl.obolibrary.org/obo/FOODON_03460224)

f o o d o n 03302542c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302542

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'food aeration process' (http://purl.obolibrary.org/obo/FOODON_03460178) * has substance added 'invert sugar' (http://purl.obolibrary.org/obo/FOODON_03420171) * has substance added http://purl.obolibrary.org/obo/FOODON_03460205 * has substance added 'butter added' (http://purl.obolibrary.org/obo/FOODON_03460271)

f o o d o n 03302545c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302545

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar syrup or syrup solids' (http://purl.obolibrary.org/obo/FOODON_03420271) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03302546c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302546

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420139) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03302548c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302548

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229)

f o o d o n 03302549c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302549

SIREN DB annotation: * has quality 'sliced, thin, below 0.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430145) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03302550c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302550

SIREN DB annotation: * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'instantizing process' (http://purl.obolibrary.org/obo/FOODON_03460169) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'full fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460248) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has consumer 'low fat food' (http://purl.obolibrary.org/obo/FOODON_03510039)

f o o d o n 03302552c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302552

SIREN DB annotation: * has quality 'divided or disintegrated' (http://purl.obolibrary.org/obo/FOODON_03430122) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'smoked by smoke infiltration' (http://purl.obolibrary.org/obo/FOODON_03460118) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03302553c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302553

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'flavoring added, artificial' (http://purl.obolibrary.org/obo/FOODON_03460228)

f o o d o n 03302554c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302554

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'pod containing small, immature seed' (http://purl.obolibrary.org/obo/FOODON_03420169) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03302556c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302556

SIREN DB annotation: * has quality 'liquid, low viscosity' (http://purl.obolibrary.org/obo/FOODON_03430109) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238)

f o o d o n 03302560c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302560

SIREN DB annotation: * has quality 'whole' (http://purl.obolibrary.org/obo/FOODON_03430131) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food alkalization process' (http://purl.obolibrary.org/obo/FOODON_03460206) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03302561c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302561

SIREN DB annotation: * has quality 'whole and pieces' (http://purl.obolibrary.org/obo/FOODON_03430104) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food alkalization process' (http://purl.obolibrary.org/obo/FOODON_03460206) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212

f o o d o n 03302562c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302562

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food alkalization process' (http://purl.obolibrary.org/obo/FOODON_03460206) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03302563c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302563

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * has consumer 'not pasteurized claim or use' (http://purl.obolibrary.org/obo/FOODON_03510121)

f o o d o n 03302564c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302564

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk or milk component' (http://purl.obolibrary.org/obo/FOODON_03420113) * formed as a result of 'food aeration process' (http://purl.obolibrary.org/obo/FOODON_03460178) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03302565c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302565

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * formed as a result of 'artificially carbonated' (http://purl.obolibrary.org/obo/FOODON_03460109) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03302566c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302566

SIREN DB annotation: * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'protein extract, concentrate or isolate' (http://purl.obolibrary.org/obo/FOODON_03420236)

f o o d o n 03302567c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302567

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03302569c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302569

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'extract, concentrate or isolate of plant or animal' (http://purl.obolibrary.org/obo/FOODON_03420228) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'full alcohol removal process' (http://purl.obolibrary.org/obo/FOODON_03460286) * has consumer 'food animal as consumer' (http://purl.obolibrary.org/obo/FOODON_03510015)

f o o d o n 03302570c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302570

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03302571c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302571

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03302572c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302572

SIREN DB annotation: * has quality 'liquid, low viscosity' (http://purl.obolibrary.org/obo/FOODON_03430109) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk or milk component' (http://purl.obolibrary.org/obo/FOODON_03420113) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03302573c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302573

SIREN DB annotation: * derives from 'pectin' (http://purl.obolibrary.org/obo/FOODON_03420198) * has substance added 'artificial fruit flavoring added' (http://purl.obolibrary.org/obo/FOODON_03460395)

f o o d o n 03302574c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302574

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150)

f o o d o n 03302575c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302575

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'floret or flower' (http://purl.obolibrary.org/obo/FOODON_03420237) * formed as a result of 'pickling process' (http://purl.obolibrary.org/obo/FOODON_03460190) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * immersed in 'packed in vinegar' (http://purl.obolibrary.org/obo/FOODON_03480029)

f o o d o n 03302576c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302576

SIREN DB annotation: * has quality 'crystal' (http://purl.obolibrary.org/obo/FOODON_03430143) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'flavoring added, artificial' (http://purl.obolibrary.org/obo/FOODON_03460228)

f o o d o n 03302577c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302577

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03302578c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302578

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190)

f o o d o n 03302579c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302579

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184

f o o d o n 03302580c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302580

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness bigger than 7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430146) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added 'nut or seed added' (http://purl.obolibrary.org/obo/FOODON_03460177) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184 * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'butter added' (http://purl.obolibrary.org/obo/FOODON_03460271)

f o o d o n 03302581c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302581

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108)

f o o d o n 03302583c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302583

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * has substance added 'corn syrup added' (http://purl.obolibrary.org/obo/FOODON_03460224) * has substance added 'dairy product added' (http://purl.obolibrary.org/obo/FOODON_03460242)

f o o d o n 03302586c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302586

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * has substance added 'butter added' (http://purl.obolibrary.org/obo/FOODON_03460271)

f o o d o n 03302587c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302587

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'buttermilk food product' (http://purl.obolibrary.org/obo/FOODON_00001067) * formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03302588c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302588

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'flavoring added, artificial' (http://purl.obolibrary.org/obo/FOODON_03460228) * has substance added 'corn syrup added' (http://purl.obolibrary.org/obo/FOODON_03460224)

f o o d o n 03302589c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302589

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'whole plant or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420150) * has substance added 'butter added' (http://purl.obolibrary.org/obo/FOODON_03460271) * immersed in 'packed in gravy or sauce, dairy or egg component' (http://purl.obolibrary.org/obo/FOODON_03480033)

f o o d o n 03302590c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302590

SIREN DB annotation: * has quality 'liquid, high viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430121) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whole plant or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420150) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has substance added 'animal fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460262)

f o o d o n 03302591c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302591

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has substance added 'butter added' (http://purl.obolibrary.org/obo/FOODON_03460271)

f o o d o n 03302592c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302592

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) * has substance added 'vitamin a or carotenes added' (http://purl.obolibrary.org/obo/FOODON_03460213)

f o o d o n 03302593c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302593

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added 'butter added' (http://purl.obolibrary.org/obo/FOODON_03460271) * immersed in 'packed in edible medium' (http://purl.obolibrary.org/obo/FOODON_03480011)

f o o d o n 03302594c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302594

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added 'butter added' (http://purl.obolibrary.org/obo/FOODON_03460271)

f o o d o n 03302596c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302596

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has substance added 'butter added' (http://purl.obolibrary.org/obo/FOODON_03460271)

f o o d o n 03302597c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302597

SIREN DB annotation: * has quality 'liquid, high viscosity, with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430138) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whole plant or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420150) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has substance added 'animal fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460262)

f o o d o n 03302598c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302598

SIREN DB annotation: * has quality 'sliced' (http://purl.obolibrary.org/obo/FOODON_03430137) * derives from 'whole plant or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420150) * has substance added 'butter added' (http://purl.obolibrary.org/obo/FOODON_03460271) * immersed in 'packed in fat or oil' (http://purl.obolibrary.org/obo/FOODON_03480026)

f o o d o n 03302599c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302599

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness bigger than 7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430146) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147 * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03302601c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302601

SIREN DB annotation: * has quality 'liquid, high viscosity' (http://purl.obolibrary.org/obo/FOODON_03430102) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar syrup or syrup solids' (http://purl.obolibrary.org/obo/FOODON_03420271) * has substance added 'butter added' (http://purl.obolibrary.org/obo/FOODON_03460271)

f o o d o n 03302602c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302602

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'flavoring added, artificial' (http://purl.obolibrary.org/obo/FOODON_03460228) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03302604c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302604

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * formed as a result of 'food hydrogenation proess' (http://purl.obolibrary.org/obo/FOODON_03460174) * formed as a result of 'food bleaching process' (http://purl.obolibrary.org/obo/FOODON_03460197) * formed as a result of 'food alkalization process' (http://purl.obolibrary.org/obo/FOODON_03460206)

f o o d o n 03302605c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302605

SIREN DB annotation: * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03302606c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302606

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * formed as a result of 'flavoring added, artificial' (http://purl.obolibrary.org/obo/FOODON_03460228)

f o o d o n 03302607c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302607

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * derives from 'cream or cream component' (http://purl.obolibrary.org/obo/FOODON_03420123) * formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101)

f o o d o n 03302611c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302611

SIREN DB annotation: * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03302612c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302612

SIREN DB annotation: * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'formulated mix' (http://purl.obolibrary.org/obo/FOODON_03530074) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150)

f o o d o n 03302614c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302614

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184 * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03302615c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302615

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'butter added' (http://purl.obolibrary.org/obo/FOODON_03460271)

f o o d o n 03302616c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302616

SIREN DB annotation: * has quality 'disintegrated or ground' (http://purl.obolibrary.org/obo/FOODON_03430136) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'butter' (http://purl.obolibrary.org/obo/FOODON_00001023) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03302618c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302618

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'butter' (http://purl.obolibrary.org/obo/FOODON_00001023) * formed as a result of 'food hydrogenation proess' (http://purl.obolibrary.org/obo/FOODON_03460174) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03302619c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302619

SIREN DB annotation: * has quality 'formulated mix' (http://purl.obolibrary.org/obo/FOODON_03530074) * derives from 'butter' (http://purl.obolibrary.org/obo/FOODON_00001023) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03302620c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302620

SIREN DB annotation: * has quality 'disintegrated or ground' (http://purl.obolibrary.org/obo/FOODON_03430136) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whey' (http://purl.obolibrary.org/obo/FOODON_03420244) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'flavoring added, artificial' (http://purl.obolibrary.org/obo/FOODON_03460228) * formed as a result of 'flavoring, spice or herb added, natural' (http://purl.obolibrary.org/obo/FOODON_03460229) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150)

f o o d o n 03302621c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302621

SIREN DB annotation: * has quality 'medium ground and sifted (bolted)' (http://purl.obolibrary.org/obo/FOODON_03430101) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03302622c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302622

SIREN DB annotation: * has quality 'formulated mix' (http://purl.obolibrary.org/obo/FOODON_03530074) * derives from 'butter' (http://purl.obolibrary.org/obo/FOODON_00001023)

f o o d o n 03302623c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302623

SIREN DB annotation: * has quality 'liquid, high viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430121) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'buttermilk food product' (http://purl.obolibrary.org/obo/FOODON_00001067) * formed as a result of 'full fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460248) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has consumer 'low fat food' (http://purl.obolibrary.org/obo/FOODON_03510039)

f o o d o n 03302624c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302624

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184

f o o d o n 03302625c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302625

SIREN DB annotation: * has quality 'disintegrated or ground' (http://purl.obolibrary.org/obo/FOODON_03430136) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * derives from 'butter' (http://purl.obolibrary.org/obo/FOODON_00001023) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460161) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184

f o o d o n 03302626c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302626

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'part of algae or fungus' (http://purl.obolibrary.org/obo/FOODON_03420247) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03302627c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302627

SIREN DB annotation: * has quality 'liquid, high viscosity' (http://purl.obolibrary.org/obo/FOODON_03430102) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'butter' (http://purl.obolibrary.org/obo/FOODON_00001023) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03302630c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302630

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155)

f o o d o n 03302631c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302631

SIREN DB annotation: * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'butter' (http://purl.obolibrary.org/obo/FOODON_00001023) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03302632c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302632

SIREN DB annotation: * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'butter' (http://purl.obolibrary.org/obo/FOODON_00001023) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03302635c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302635

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221) * has substance added 'butter added' (http://purl.obolibrary.org/obo/FOODON_03460271)

f o o d o n 03302637c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302637

SIREN DB annotation: * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'dairy product added' (http://purl.obolibrary.org/obo/FOODON_03460242)

f o o d o n 03302640c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302640

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'cream food product' (http://purl.obolibrary.org/obo/FOODON_00001216) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158)

f o o d o n 03302641c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302641

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'boiling' (http://purl.obolibrary.org/obo/FOODON_03450014) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'butter added' (http://purl.obolibrary.org/obo/FOODON_03460271)

f o o d o n 03302642c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302642

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150)

f o o d o n 03302643c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302643

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'butter' (http://purl.obolibrary.org/obo/FOODON_00001023) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03302645c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302645

SIREN DB annotation: * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'preservation by adding chemicals' (http://purl.obolibrary.org/obo/FOODON_03470100) * has substance added 'protein added' (http://purl.obolibrary.org/obo/FOODON_03460164) * has substance added http://purl.obolibrary.org/obo/FOODON_03460191 * has substance added 'vegetable fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460263) * has consumer 'pet dog as consumer' (http://purl.obolibrary.org/obo/FOODON_03510031)

f o o d o n 03302649c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302649

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190)

f o o d o n 03302650c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302650

SIREN DB annotation: * has quality 'liquid, high viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430121) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101) * formed as a result of 'full fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460248) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has consumer 'low fat food' (http://purl.obolibrary.org/obo/FOODON_03510039)

f o o d o n 03302651c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302651

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * has substance added 'maltose' (http://purl.obolibrary.org/obo/CHEBI_17306) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03302652c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302652

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190)

f o o d o n 03302653c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302653

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190)

f o o d o n 03302655c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302655

SIREN DB annotation: * has quality 'medium ground' (http://purl.obolibrary.org/obo/FOODON_03430117) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'decaffeination process' (http://purl.obolibrary.org/obo/FOODON_03460140) * formed as a result of 'instantizing process' (http://purl.obolibrary.org/obo/FOODON_03460169) * formed as a result of 'roasting seed process' (http://purl.obolibrary.org/obo/FOODON_03460391) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03302656c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302656

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added 'ingredient added (TO BE REVISED)' (http://purl.obolibrary.org/obo/FOODON_03460225)

f o o d o n 03302657c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302657

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03302659c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302659

SIREN DB annotation: * has quality 'medium ground' (http://purl.obolibrary.org/obo/FOODON_03430117) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'roasting seed process' (http://purl.obolibrary.org/obo/FOODON_03460391)

f o o d o n 03302661c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302661

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * formed as a result of 'artificially carbonated' (http://purl.obolibrary.org/obo/FOODON_03460109) * formed as a result of 'decaffeination process' (http://purl.obolibrary.org/obo/FOODON_03460140) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03302662c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302662

SIREN DB annotation: * has quality 'medium ground' (http://purl.obolibrary.org/obo/FOODON_03430117) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'beverage base, dry' (http://purl.obolibrary.org/obo/FOODON_03530089) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has consumer 'caffeine free claim or use' (http://purl.obolibrary.org/obo/FOODON_03510117)

f o o d o n 03302665c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302665

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * immersed in 'packed in edible medium' (http://purl.obolibrary.org/obo/FOODON_03480011)

f o o d o n 03302667c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302667

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03302668c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302668

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03302669c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302669

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel removed, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420230) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * immersed in 'packed in water' (http://purl.obolibrary.org/obo/FOODON_03480017)

f o o d o n 03302671c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302671

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has consumer 'caffeine free claim or use' (http://purl.obolibrary.org/obo/FOODON_03510117)

f o o d o n 03302672c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302672

SIREN DB annotation: * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03302673c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302673

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'spray-drying' (http://purl.obolibrary.org/obo/FOODON_03470133) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150)

f o o d o n 03302675c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302675

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'beverage base, dry' (http://purl.obolibrary.org/obo/FOODON_03530089) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460161) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'fructose' (http://purl.obolibrary.org/obo/CHEBI_28757) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'mineral added' (http://purl.obolibrary.org/obo/FOODON_03460159) * has substance added http://purl.obolibrary.org/obo/FOODON_03460163 * has substance added 'protein added' (http://purl.obolibrary.org/obo/FOODON_03460164) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03302676c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302676

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03302677c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302677

SIREN DB annotation: * has quality 'medium ground' (http://purl.obolibrary.org/obo/FOODON_03430117) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'instantizing process' (http://purl.obolibrary.org/obo/FOODON_03460169) * formed as a result of 'flavoring added, artificial' (http://purl.obolibrary.org/obo/FOODON_03460228) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'wheat germ added' (http://purl.obolibrary.org/obo/FOODON_03460222)

f o o d o n 03302678c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302678

SIREN DB annotation: * has quality 'liquid, high viscosity' (http://purl.obolibrary.org/obo/FOODON_03430102) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk or milk component' (http://purl.obolibrary.org/obo/FOODON_03420113) * formed as a result of 'food aeration process' (http://purl.obolibrary.org/obo/FOODON_03460178) * formed as a result of 'flavoring added, artificial' (http://purl.obolibrary.org/obo/FOODON_03460228) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03302684c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302684

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208)

f o o d o n 03302685c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302685

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added 'nicotinic acid' (http://purl.obolibrary.org/obo/CHEBI_15940) * has substance added 'riboflavin' (http://purl.obolibrary.org/obo/CHEBI_17015) * has substance added 'iron added' (http://purl.obolibrary.org/obo/FOODON_03460181) * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has substance added 'cellulose added' (http://purl.obolibrary.org/obo/FOODON_03460218) * has substance added http://purl.obolibrary.org/obo/FOODON_03460309 * has consumer 'dietary claim or use' (http://purl.obolibrary.org/obo/FOODON_03510023)

f o o d o n 03302686c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302686

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness bigger than 7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430146) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184 * has substance added http://purl.obolibrary.org/obo/FOODON_03460186

f o o d o n 03302687c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302687

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness bigger than 7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430146) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added 'nicotinic acid' (http://purl.obolibrary.org/obo/CHEBI_15940) * has substance added 'riboflavin' (http://purl.obolibrary.org/obo/CHEBI_17015) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added 'iron added' (http://purl.obolibrary.org/obo/FOODON_03460181) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has substance added http://purl.obolibrary.org/obo/FOODON_03460309

f o o d o n 03302688c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302688

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147 * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03302689c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302689

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added 'carob added' (http://purl.obolibrary.org/obo/FOODON_03460267) * has substance added http://purl.obolibrary.org/obo/FOODON_03460338

f o o d o n 03302692c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302692

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03302693c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302693

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147 * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194)

f o o d o n 03302695c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302695

SIREN DB annotation: * has quality 'sliced, thick, between 0.5 and 1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430124) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'griddle cooking' (http://purl.obolibrary.org/obo/FOODON_03450008) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184 * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03302696c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302696

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has consumer 'reduced energy food' (http://purl.obolibrary.org/obo/FOODON_03510034)

f o o d o n 03302698c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302698

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * derives from 'essential oil, oleoresin or other flavoring substance' (http://purl.obolibrary.org/obo/FOODON_03420260)

f o o d o n 03302699c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302699

SIREN DB annotation: * derives from 'extract, concentrate or isolate of plant or animal' (http://purl.obolibrary.org/obo/FOODON_03420228)

f o o d o n 03302701c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302701

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added 'honey added' (http://purl.obolibrary.org/obo/FOODON_03460149)

f o o d o n 03302702c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302702

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness bigger than 7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430146) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has consumer 'reduced energy food' (http://purl.obolibrary.org/obo/FOODON_03510034) * has consumer 'high fiber food' (http://purl.obolibrary.org/obo/FOODON_03510048)

f o o d o n 03302703c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302703

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256)

f o o d o n 03302706c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302706

SIREN DB annotation: * has quality 'divided or disintegrated' (http://purl.obolibrary.org/obo/FOODON_03430122) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151)

f o o d o n 03302707c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302707

SIREN DB annotation: * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * has consumer 'food animal as consumer' (http://purl.obolibrary.org/obo/FOODON_03510015)

f o o d o n 03302708c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302708

SIREN DB annotation: * has quality 'whole' (http://purl.obolibrary.org/obo/FOODON_03430131) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added 'wheat plant as food source' (http://purl.obolibrary.org/obo/FOODON_03411312)

f o o d o n 03302709c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302709

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190)

f o o d o n 03302711c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302711

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'broth or stock' (http://purl.obolibrary.org/obo/FOODON_03420170) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138)

f o o d o n 03302712c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302712

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138)

f o o d o n 03302713c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302713

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) * formed as a result of 'flavoring, spice or herb added, natural' (http://purl.obolibrary.org/obo/FOODON_03460229) * formed as a result of 'food distillation process' (http://purl.obolibrary.org/obo/FOODON_03460270) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104)

f o o d o n 03302714c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302714

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186

f o o d o n 03302715c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302715

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * has substance added 'water addition process' (http://purl.obolibrary.org/obo/FOODON_03460148) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158)

f o o d o n 03302716c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302716

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'protein extract, concentrate or isolate' (http://purl.obolibrary.org/obo/FOODON_03420236) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150)

f o o d o n 03302720c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302720

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'shelled egg' (http://purl.obolibrary.org/obo/UBERON_0007379) * formed as a result of 'boiling' (http://purl.obolibrary.org/obo/FOODON_03450014) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150)

f o o d o n 03302724c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302724

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'flavoring, spice or herb added, natural' (http://purl.obolibrary.org/obo/FOODON_03460229) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158)

f o o d o n 03302725c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302725

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147 * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03302726c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302726

SIREN DB annotation: * has quality 'liquid, high viscosity' (http://purl.obolibrary.org/obo/FOODON_03430102) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190)

f o o d o n 03302727c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302727

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'head (plant)' (http://purl.obolibrary.org/obo/FOODON_03420151)

f o o d o n 03302730c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302730

SIREN DB annotation: * has quality 'liquid, low viscosity, with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430149) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'broth or stock' (http://purl.obolibrary.org/obo/FOODON_03420170) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added http://purl.obolibrary.org/obo/FOODON_03460171 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03302731c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302731

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03302733c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302733

SIREN DB annotation: * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'physical/chemical modification process' (http://purl.obolibrary.org/obo/FOODON_03460130) * has consumer 'poultry as consumer' (http://purl.obolibrary.org/obo/FOODON_03510018)

f o o d o n 03302734c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302734

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'liver' (http://purl.obolibrary.org/obo/UBERON_0002107)

f o o d o n 03302735c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302735

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03302736c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302736

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'plant above surface, excluding fruit and seed' (http://purl.obolibrary.org/obo/FOODON_03420144) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has consumer 'non-food animal as food consumer' (http://purl.obolibrary.org/obo/FOODON_03510013) * has consumer 'food animal as consumer' (http://purl.obolibrary.org/obo/FOODON_03510015)

f o o d o n 03302737c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302737

SIREN DB annotation: * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'food added' (http://purl.obolibrary.org/obo/FOODON_03460180) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03302739c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302739

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03302744c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302744

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel removed, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420230) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03302745c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302745

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151)

f o o d o n 03302749c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302749

SIREN DB annotation: * surrounded by 'bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490203) * has quality 'liquid, low viscosity' (http://purl.obolibrary.org/obo/FOODON_03430109) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'artificially carbonated' (http://purl.obolibrary.org/obo/FOODON_03460109) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104) * has consumer 'not pasteurized claim or use' (http://purl.obolibrary.org/obo/FOODON_03510121)

f o o d o n 03302750c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302750

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'artificially carbonated' (http://purl.obolibrary.org/obo/FOODON_03460109)

f o o d o n 03302751c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302751

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186

f o o d o n 03302754c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302754

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'pod containing small, immature seed' (http://purl.obolibrary.org/obo/FOODON_03420169) * formed as a result of 'freeze-drying' (http://purl.obolibrary.org/obo/FOODON_03470130)

f o o d o n 03302755c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302755

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'freeze-drying' (http://purl.obolibrary.org/obo/FOODON_03470130)

f o o d o n 03302756c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302756

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'freeze-drying' (http://purl.obolibrary.org/obo/FOODON_03470130)

f o o d o n 03302757c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302757

SIREN DB annotation: * has quality 'medium ground' (http://purl.obolibrary.org/obo/FOODON_03430117) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460161) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03302761c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302761

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147 * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186

f o o d o n 03302762c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302762

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added 'honey added' (http://purl.obolibrary.org/obo/FOODON_03460149) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03302764c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302764

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03302765c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302765

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added 'dairy product added' (http://purl.obolibrary.org/obo/FOODON_03460242)

f o o d o n 03302766c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302766

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03302767c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302767

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03302768c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302768

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'butter added' (http://purl.obolibrary.org/obo/FOODON_03460271)

f o o d o n 03302770c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302770

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500042

f o o d o n 03302771c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302771

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147 * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460202) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03302772c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302772

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'food aeration by whipping' (http://purl.obolibrary.org/obo/FOODON_03460358)

f o o d o n 03302773c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302773

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147 * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186

f o o d o n 03302774c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302774

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'flavoring added, artificial' (http://purl.obolibrary.org/obo/FOODON_03460228) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147 * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186

f o o d o n 03302775c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302775

SIREN DB annotation: * surrounded by 'glass container' (http://purl.obolibrary.org/obo/FOODON_03490130) * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500040 * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'food distillation process' (http://purl.obolibrary.org/obo/FOODON_03460270) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104)

f o o d o n 03302776c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302776

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190)

f o o d o n 03302777c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302777

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186

f o o d o n 03302778c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302778

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'beverage base, dry' (http://purl.obolibrary.org/obo/FOODON_03530089) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03302779c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302779

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'food aeration process' (http://purl.obolibrary.org/obo/FOODON_03460178) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03302780c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302780

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * formed as a result of 'preservation by other method' (http://purl.obolibrary.org/obo/FOODON_03470004)

f o o d o n 03302783c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302783

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03302784c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302784

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'D-glucose' (http://purl.obolibrary.org/obo/CHEBI_17634) * formed as a result of 'flavoring added, artificial' (http://purl.obolibrary.org/obo/FOODON_03460228) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) * has substance added 'vegetable fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460263)

f o o d o n 03302787c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302787

SIREN DB annotation: * has quality 'semiliquid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430135) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03302788c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302788

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * derives from 'D-glucose' (http://purl.obolibrary.org/obo/CHEBI_17634) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138)

f o o d o n 03302789c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302789

SIREN DB annotation: * has quality 'semiliquid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430135) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'food homogenization or emulsification process' (http://purl.obolibrary.org/obo/FOODON_03460306) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03302790c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302790

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03302791c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302791

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03302792c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302792

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03302794c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302794

SIREN DB annotation: * has quality 'semiliquid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430135) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has consumer 'no salt added claim or use' (http://purl.obolibrary.org/obo/FOODON_03510078)

f o o d o n 03302795c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302795

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03302797c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302797

SIREN DB annotation: * has quality 'semiliquid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430135) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'food aeration process' (http://purl.obolibrary.org/obo/FOODON_03460178) * formed as a result of 'flavoring added, artificial' (http://purl.obolibrary.org/obo/FOODON_03460228) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) * has substance added 'gelatin added' (http://purl.obolibrary.org/obo/FOODON_03460165) * has substance added 'sugar syrup or sugar syrup solids added' (http://purl.obolibrary.org/obo/FOODON_03460280)

f o o d o n 03302798c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302798

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added 'cellulose added' (http://purl.obolibrary.org/obo/FOODON_03460218) * has consumer 'dietary claim or use' (http://purl.obolibrary.org/obo/FOODON_03510023) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03302800c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302800

SIREN DB annotation: * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03302803c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302803

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107)

f o o d o n 03302804c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302804

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256)

f o o d o n 03302805c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302805

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229)

f o o d o n 03302806c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302806

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'flavoring added, artificial' (http://purl.obolibrary.org/obo/FOODON_03460228) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184 * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231) * has substance added 'vegetable fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460263)

f o o d o n 03302807c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302807

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'alcohol' (http://purl.obolibrary.org/obo/CHEBI_30879) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03302811c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302811

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'full fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460248) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231) * has consumer 'low fat food' (http://purl.obolibrary.org/obo/FOODON_03510039)

f o o d o n 03302813c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302813

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'D-glucose' (http://purl.obolibrary.org/obo/CHEBI_17634) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'flavoring added, artificial' (http://purl.obolibrary.org/obo/FOODON_03460228) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03302814c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302814

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03302815c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302815

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * derives from 'nut milk' (http://purl.obolibrary.org/obo/FOODON_03420214) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03302818c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302818

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'partial fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460247) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184

f o o d o n 03302820c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302820

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184 * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231) * has substance added 'animal fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460262)

f o o d o n 03302821c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302821

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03302823c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302823

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184 * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03302824c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302824

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03302825c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302825

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03302829c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302829

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'glucitol' (http://purl.obolibrary.org/obo/CHEBI_30911) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added 'vegetable fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460263) * has consumer 'sugars special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510061)

f o o d o n 03302830c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302830

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'beverage base, dry' (http://purl.obolibrary.org/obo/FOODON_03530089) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03302831c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302831

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147 * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added 'nut or seed added' (http://purl.obolibrary.org/obo/FOODON_03460177) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186

f o o d o n 03302832c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302832

SIREN DB annotation: * has quality 'liquid, low viscosity' (http://purl.obolibrary.org/obo/FOODON_03430109) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'head (plant)' (http://purl.obolibrary.org/obo/FOODON_03420151) * formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101)

f o o d o n 03302835c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302835

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03302836c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302836

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'glucitol' (http://purl.obolibrary.org/obo/CHEBI_30911) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03302837c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302837

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'starch added' (http://purl.obolibrary.org/obo/FOODON_03460146) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03302840c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302840

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added 'dairy product added' (http://purl.obolibrary.org/obo/FOODON_03460242)

f o o d o n 03302841c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302841

SIREN DB annotation: * has quality 'whole' (http://purl.obolibrary.org/obo/FOODON_03430131) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'food puffing process' (http://purl.obolibrary.org/obo/FOODON_03460268) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03302842c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302842

SIREN DB annotation: * has quality 'whole' (http://purl.obolibrary.org/obo/FOODON_03430131) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin undetermined, germ present' (http://purl.obolibrary.org/obo/FOODON_03420136) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'food puffing process' (http://purl.obolibrary.org/obo/FOODON_03460268) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03302843c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302843

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness bigger than 7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430146) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added 'nut or seed added' (http://purl.obolibrary.org/obo/FOODON_03460177) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03302844c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302844

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added 'nut or seed added' (http://purl.obolibrary.org/obo/FOODON_03460177) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212

f o o d o n 03302845c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302845

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'dairy product added' (http://purl.obolibrary.org/obo/FOODON_03460242)

f o o d o n 03302847c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302847

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * derives from 'fruit, peel present, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420139) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03302848c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302848

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has substance added 'sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460202)

f o o d o n 03302850c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302850

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03302851c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302851

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added 'artificial fruit flavoring added' (http://purl.obolibrary.org/obo/FOODON_03460395)

f o o d o n 03302853c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302853

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sprout' (http://purl.obolibrary.org/obo/FOODON_03420183) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * immersed in 'packed in water' (http://purl.obolibrary.org/obo/FOODON_03480017)

f o o d o n 03302854c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302854

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk or milk component' (http://purl.obolibrary.org/obo/FOODON_03420113) * formed as a result of 'food aeration process' (http://purl.obolibrary.org/obo/FOODON_03460178) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03302855c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302855

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness bigger than 7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430146) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03302856c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302856

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness bigger than 7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430146) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03302857c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302857

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness bigger than 7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430146) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03302858c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302858

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'divided or disintegrated' (http://purl.obolibrary.org/obo/FOODON_03430122) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has consumer 'reduced energy food' (http://purl.obolibrary.org/obo/FOODON_03510034)

f o o d o n 03302859c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302859

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186

f o o d o n 03302860c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302860

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness bigger than 7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430146) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added 'nut or seed added' (http://purl.obolibrary.org/obo/FOODON_03460177) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has substance added 'butter added' (http://purl.obolibrary.org/obo/FOODON_03460271)

f o o d o n 03302861c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302861

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness bigger than 7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430146) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added 'nut or seed added' (http://purl.obolibrary.org/obo/FOODON_03460177) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03302862c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302862

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness bigger than 7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430146) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added 'nut or seed added' (http://purl.obolibrary.org/obo/FOODON_03460177) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added http://purl.obolibrary.org/obo/FOODON_03460297

f o o d o n 03302863c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302863

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'starch added' (http://purl.obolibrary.org/obo/FOODON_03460146) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has consumer 'low energy food' (http://purl.obolibrary.org/obo/FOODON_03510033)

f o o d o n 03302864c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302864

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03302871c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302871

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03302872c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302872

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'mineral added' (http://purl.obolibrary.org/obo/FOODON_03460159) * has substance added http://purl.obolibrary.org/obo/FOODON_03460163 * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has consumer 'dietary claim or use' (http://purl.obolibrary.org/obo/FOODON_03510023)

f o o d o n 03302873c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302873

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'ovary, roe' (http://purl.obolibrary.org/obo/FOODON_03420202)

f o o d o n 03302874c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302874

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03302875c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302875

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'ovary, roe' (http://purl.obolibrary.org/obo/FOODON_03420202) * formed as a result of 'smoked or smoke-flavored' (http://purl.obolibrary.org/obo/FOODON_03460172) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added 'vegetable fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460263)

f o o d o n 03302876c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302876

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * formed as a result of 'salted' (http://purl.obolibrary.org/obo/FOODON_03460173) * formed as a result of 'partial fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460247)

f o o d o n 03302879c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302879

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'ovary, roe' (http://purl.obolibrary.org/obo/FOODON_03420202)

f o o d o n 03302881c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302881

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar syrup or syrup solids' (http://purl.obolibrary.org/obo/FOODON_03420271) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184

f o o d o n 03302882c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302882

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03302883c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302883

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar syrup or syrup solids' (http://purl.obolibrary.org/obo/FOODON_03420271) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added http://purl.obolibrary.org/obo/FOODON_03460279

f o o d o n 03302884c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302884

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03302885c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302885

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03302888c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302888

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'instantizing process' (http://purl.obolibrary.org/obo/FOODON_03460169) * formed as a result of 'food rolling process' (http://purl.obolibrary.org/obo/FOODON_03460239) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03302889c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302889

SIREN DB annotation: * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'charcoal broiling' (http://purl.obolibrary.org/obo/FOODON_03450007)

f o o d o n 03302890c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302890

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'ovary, roe' (http://purl.obolibrary.org/obo/FOODON_03420202) * has substance added 'noncertified color added' (http://purl.obolibrary.org/obo/FOODON_03460106) * has substance added 'certified color added' (http://purl.obolibrary.org/obo/FOODON_03460133) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03302895c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302895

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added 'cellulose added' (http://purl.obolibrary.org/obo/FOODON_03460218) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221) * has consumer 'fiber special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510049)

f o o d o n 03302896c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302896

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added 'sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460202) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03302897c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302897

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'light whipping cream' (http://purl.obolibrary.org/obo/FOODON_03420154) * formed as a result of 'food aeration by whipping' (http://purl.obolibrary.org/obo/FOODON_03460358) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03302898c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302898

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03302899c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302899

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'whole and pieces' (http://purl.obolibrary.org/obo/FOODON_03430104) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147 * immersed in 'packed in sweetened liquid' (http://purl.obolibrary.org/obo/FOODON_03480023)

f o o d o n 03302902c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302902

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'food flaking process' (http://purl.obolibrary.org/obo/FOODON_03460274) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147 * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158)

f o o d o n 03302903c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302903

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food flaking process' (http://purl.obolibrary.org/obo/FOODON_03460274) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147 * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158)

f o o d o n 03302904c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302904

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'food flaking process' (http://purl.obolibrary.org/obo/FOODON_03460274) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158)

f o o d o n 03302905c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302905

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03302906c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302906

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skin or bran (pericarp)' (http://purl.obolibrary.org/obo/FOODON_03420111) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03302907c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302907

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107)

f o o d o n 03302908c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302908

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk or milk component' (http://purl.obolibrary.org/obo/FOODON_03420113) * formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03302909c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302909

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) * has substance added 'vegetable fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460263)

f o o d o n 03302913c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302913

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107)

f o o d o n 03302914c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302914

SIREN DB annotation: * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'full fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460248)

f o o d o n 03302915c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302915

SIREN DB annotation: * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'fat substitution process' (http://purl.obolibrary.org/obo/FOODON_03460208)

f o o d o n 03302916c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302916

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'smoked or smoke-flavored' (http://purl.obolibrary.org/obo/FOODON_03460172) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253)

f o o d o n 03302917c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302917

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'beverage base, dry' (http://purl.obolibrary.org/obo/FOODON_03530089) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'instantizing process' (http://purl.obolibrary.org/obo/FOODON_03460169) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184 * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03302918c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302918

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03302920c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302920

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'root, tuber or bulb, with peel' (http://purl.obolibrary.org/obo/FOODON_03420239) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03302922c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302922

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'heart (plant)' (http://purl.obolibrary.org/obo/FOODON_03420162)

f o o d o n 03302923c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302923

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * derives from 'starch' (http://purl.obolibrary.org/obo/FOODON_03420203) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150)

f o o d o n 03302924c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302924

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'smoked or smoke-flavored' (http://purl.obolibrary.org/obo/FOODON_03460172) * immersed in 'vacuum-packed' (http://purl.obolibrary.org/obo/FOODON_03480027)

f o o d o n 03302926c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302926

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03302929c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302929

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has substance added http://purl.obolibrary.org/obo/FOODON_03460153

f o o d o n 03302930c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302930

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03302931c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302931

SIREN DB annotation: * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has consumer 'poultry as consumer' (http://purl.obolibrary.org/obo/FOODON_03510018)

f o o d o n 03302932c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302932

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness bigger than 7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430146) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * has consumer 'animal as consumer' (http://purl.obolibrary.org/obo/FOODON_03510021)

f o o d o n 03302933c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302933

SIREN DB annotation: * has quality 'medium ground' (http://purl.obolibrary.org/obo/FOODON_03430117) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'nicotinic acid' (http://purl.obolibrary.org/obo/CHEBI_15940) * has substance added 'riboflavin' (http://purl.obolibrary.org/obo/CHEBI_17015) * has substance added 'iron added' (http://purl.obolibrary.org/obo/FOODON_03460181) * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has substance added http://purl.obolibrary.org/obo/FOODON_03460309

f o o d o n 03302934c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302934

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'unripe or immature' (http://purl.obolibrary.org/obo/FOODON_03530051) * derives from 'pod containing small, immature seed' (http://purl.obolibrary.org/obo/FOODON_03420169) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03302935c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302935

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147 * has substance added http://purl.obolibrary.org/obo/FOODON_03460184

f o o d o n 03302943c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302943

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'head (plant)' (http://purl.obolibrary.org/obo/FOODON_03420151)

f o o d o n 03302945c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302945

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'protein extract, concentrate or isolate' (http://purl.obolibrary.org/obo/FOODON_03420236) * has substance added 'vegetable fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460263)

f o o d o n 03302946c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302946

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186

f o o d o n 03302947c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302947

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460252) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158)

f o o d o n 03302948c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302948

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * has substance added http://purl.obolibrary.org/obo/FOODON_03460191 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * immersed in 'packed in gravy or sauce' (http://purl.obolibrary.org/obo/FOODON_03480034)

f o o d o n 03302949c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302949

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420139) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03302950c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302950

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420139) * formed as a result of 'preservation by adding sugar' (http://purl.obolibrary.org/obo/FOODON_03470146) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) * has substance added 'artificial fruit flavoring added' (http://purl.obolibrary.org/obo/FOODON_03460395) * immersed in 'packed in heavily sweetened liquid' (http://purl.obolibrary.org/obo/FOODON_03480012)

f o o d o n 03302951c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302951

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420139) * formed as a result of 'preservation by adding sugar' (http://purl.obolibrary.org/obo/FOODON_03470146) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * immersed in 'packed in heavily sweetened liquid' (http://purl.obolibrary.org/obo/FOODON_03480012)

f o o d o n 03302953c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302953

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'fruit, peel present, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420139) * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * immersed in 'packed in extra heavily sweetened liquid' (http://purl.obolibrary.org/obo/FOODON_03480024)

f o o d o n 03302954c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302954

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'fruit, peel present, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420139)

f o o d o n 03302956c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302956

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'fruit, peel present, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420139) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03302957c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302957

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420139) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'candying process' (http://purl.obolibrary.org/obo/FOODON_03460182) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * formed as a result of 'preservation by adding sugar' (http://purl.obolibrary.org/obo/FOODON_03470146) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03302958c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302958

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268)

f o o d o n 03302959c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302959

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268)

f o o d o n 03302962c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302962

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * has substance added http://purl.obolibrary.org/obo/FOODON_03460153 * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03302963c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302963

SIREN DB annotation: * has quality 'disintegrated or ground' (http://purl.obolibrary.org/obo/FOODON_03430136) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138)

f o o d o n 03302964c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302964

SIREN DB annotation: * has quality 'semiliquid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430110) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * immersed in 'packed in gravy or sauce, vegetable' (http://purl.obolibrary.org/obo/FOODON_03480037)

f o o d o n 03302965c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302965

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03302967c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302967

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268)

f o o d o n 03302968c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302968

SIREN DB annotation: * has quality 'semiliquid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430135) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added 'nut or seed added' (http://purl.obolibrary.org/obo/FOODON_03460177)

f o o d o n 03302969c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302969

SIREN DB annotation: * has quality 'whole and pieces' (http://purl.obolibrary.org/obo/FOODON_03430104) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'sprout' (http://purl.obolibrary.org/obo/FOODON_03420183) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212

f o o d o n 03302970c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302970

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238)

f o o d o n 03302971c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302971

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'partial fat removal process, 50% or more remaining' (http://purl.obolibrary.org/obo/FOODON_03460324) * formed as a result of 'interior bacteria curing process' (http://purl.obolibrary.org/obo/FOODON_03460328)

f o o d o n 03302972c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302972

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03302973c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302973

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'dairy product added' (http://purl.obolibrary.org/obo/FOODON_03460242)

f o o d o n 03302974c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302974

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'partial fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460247) * has consumer 'low fat food' (http://purl.obolibrary.org/obo/FOODON_03510039)

f o o d o n 03302975c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302975

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107)

f o o d o n 03302976c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302976

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03302977c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302977

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107)

f o o d o n 03302978c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302978

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107)

f o o d o n 03302979c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302979

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107)

f o o d o n 03302980c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302980

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107)

f o o d o n 03302981c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302981

SIREN DB annotation: * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * has consumer 'food animal as consumer' (http://purl.obolibrary.org/obo/FOODON_03510015)

f o o d o n 03302982c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302982

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03302983c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302983

SIREN DB annotation: * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'fat substitution process' (http://purl.obolibrary.org/obo/FOODON_03460208) * has substance added 'margarine added' (http://purl.obolibrary.org/obo/FOODON_03460272)

f o o d o n 03302984c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302984

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'ovary, roe' (http://purl.obolibrary.org/obo/FOODON_03420202)

f o o d o n 03302985c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302985

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119)

f o o d o n 03302986c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302986

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'partial fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460247)

f o o d o n 03302987c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302987

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200)

f o o d o n 03302988c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302988

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107)

f o o d o n 03302989c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302989

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107)

f o o d o n 03302991c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302991

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03302992c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302992

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101) * formed as a result of 'full fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460248) * has consumer 'fat special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510017)

f o o d o n 03302993c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302993

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03302995c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302995

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107)

f o o d o n 03302996c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302996

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'protein extract, concentrate or isolate' (http://purl.obolibrary.org/obo/FOODON_03420236) * formed as a result of 'food texturing process' (http://purl.obolibrary.org/obo/FOODON_03460192) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150)

f o o d o n 03302997c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302997

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'interior mold curing process' (http://purl.obolibrary.org/obo/FOODON_03460331)

f o o d o n 03302998c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302998

SIREN DB annotation: * surrounded by 'container or wrapping, other (deprecated)' (http://purl.obolibrary.org/obo/FOODON_03490004) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500015

f o o d o n 03302999c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03302999

SIREN DB annotation: * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'gelatin' (http://purl.obolibrary.org/obo/CHEBI_5291)

f o o d o n 03303000c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303000

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'fat substitution process' (http://purl.obolibrary.org/obo/FOODON_03460208) * has substance added 'butter added' (http://purl.obolibrary.org/obo/FOODON_03460271)

f o o d o n 03303002c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303002

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420168)

f o o d o n 03303003c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303003

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * has substance added http://purl.obolibrary.org/obo/FOODON_03460171 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03303004c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303004

SIREN DB annotation: * has quality 'liquid, low viscosity' (http://purl.obolibrary.org/obo/FOODON_03430109) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'broth or stock' (http://purl.obolibrary.org/obo/FOODON_03420170)

f o o d o n 03303006c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303006

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * has substance added http://purl.obolibrary.org/obo/FOODON_03460143 * has substance added http://purl.obolibrary.org/obo/FOODON_03460171 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03303007c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303007

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03303008c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303008

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03303009c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303009

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skin of body' (http://purl.obolibrary.org/obo/UBERON_0002097)

f o o d o n 03303013c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303013

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03303014c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303014

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skin of body' (http://purl.obolibrary.org/obo/UBERON_0002097)

f o o d o n 03303015c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303015

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268)

f o o d o n 03303017c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303017

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'breaded or batter-coated' (http://purl.obolibrary.org/obo/FOODON_03460188) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152)

f o o d o n 03303018c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303018

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * has substance added http://purl.obolibrary.org/obo/FOODON_03460171 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03303019c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303019

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * has substance added http://purl.obolibrary.org/obo/FOODON_03460171 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03303021c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303021

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * has substance added 'vegetable fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460263)

f o o d o n 03303022c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303022

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'breaded or batter-coated' (http://purl.obolibrary.org/obo/FOODON_03460188)

f o o d o n 03303023c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303023

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * has quality 'meat color, mixture' (http://purl.obolibrary.org/obo/FOODON_03530054) * derives from 'whole animal, skinned, defeathered or scaled, eviscerated' (http://purl.obolibrary.org/obo/FOODON_03420120)

f o o d o n 03303025c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303025

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212

f o o d o n 03303026c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303026

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * has quality 'meat color, undesignated or unknown (deprecated)' (http://purl.obolibrary.org/obo/FOODON_03530003) * derives from 'skeletal meat part, with bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420243) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03303027c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303027

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * has quality 'meat color, undesignated or unknown (deprecated)' (http://purl.obolibrary.org/obo/FOODON_03530003) * derives from 'heart' (http://purl.obolibrary.org/obo/UBERON_0000948)

f o o d o n 03303028c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303028

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, with bone, with skin' (http://purl.obolibrary.org/obo/FOODON_03420265) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03303029c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303029

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * has quality 'light meat' (http://purl.obolibrary.org/obo/FOODON_03530004) * has quality 'wing (poultry meat cut)' (http://purl.obolibrary.org/obo/FOODON_03530157) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03303030c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303030

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, with bone, with skin' (http://purl.obolibrary.org/obo/FOODON_03420265) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03303031c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303031

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whole animal, skinned, defeathered or scaled, eviscerated' (http://purl.obolibrary.org/obo/FOODON_03420120) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03303032c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303032

SIREN DB annotation: * has quality 'liquid, high viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430121) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has substance added 'dairy product added' (http://purl.obolibrary.org/obo/FOODON_03460242)

f o o d o n 03303033c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303033

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * has quality 'dark meat' (http://purl.obolibrary.org/obo/FOODON_03530002) * derives from 'skeletal meat part, with bone, with skin' (http://purl.obolibrary.org/obo/FOODON_03420265)

f o o d o n 03303034c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303034

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125)

f o o d o n 03303035c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303035

SIREN DB annotation: * has quality 'disintegrated or ground' (http://purl.obolibrary.org/obo/FOODON_03430136) * derives from 'part of animal' (http://purl.obolibrary.org/obo/FOODON_03420164) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has consumer 'food animal as consumer' (http://purl.obolibrary.org/obo/FOODON_03510015)

f o o d o n 03303036c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303036

SIREN DB annotation: * has quality 'liquid, high viscosity, with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430138) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221) * has substance added 'dairy product added' (http://purl.obolibrary.org/obo/FOODON_03460242)

f o o d o n 03303038c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303038

SIREN DB annotation: * has quality 'liquid, high viscosity' (http://purl.obolibrary.org/obo/FOODON_03430102) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'broth or stock' (http://purl.obolibrary.org/obo/FOODON_03420170) * has substance added 'starch added' (http://purl.obolibrary.org/obo/FOODON_03460146) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03303040c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303040

SIREN DB annotation: * has quality 'disintegrated or ground' (http://purl.obolibrary.org/obo/FOODON_03430136) * has quality 'formulated mix' (http://purl.obolibrary.org/obo/FOODON_03530074) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03303041c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303041

SIREN DB annotation: * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103) * has substance added http://purl.obolibrary.org/obo/FOODON_03460171 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has substance added 'animal fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460262)

f o o d o n 03303042c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303042

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03303046c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303046

SIREN DB annotation: * has quality 'divided into halves' (http://purl.obolibrary.org/obo/FOODON_03430116) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * formed as a result of 'cooking in steam' (http://purl.obolibrary.org/obo/FOODON_03450021) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03303047c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303047

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03303050c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303050

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155)

f o o d o n 03303054c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303054

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03303055c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303055

SIREN DB annotation: * has quality 'liquid, low viscosity' (http://purl.obolibrary.org/obo/FOODON_03430109) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03303056c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303056

SIREN DB annotation: * has quality 'liquid, low viscosity' (http://purl.obolibrary.org/obo/FOODON_03430109) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03303057c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303057

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'liquid, low viscosity' (http://purl.obolibrary.org/obo/FOODON_03430109) * has substance added 'artificial fruit flavoring added' (http://purl.obolibrary.org/obo/FOODON_03460395)

f o o d o n 03303058c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303058

SIREN DB annotation: * has quality 'liquid, low viscosity' (http://purl.obolibrary.org/obo/FOODON_03430109) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'rehydration process' (http://purl.obolibrary.org/obo/FOODON_03460259)

f o o d o n 03303060c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303060

SIREN DB annotation: * has quality 'liquid, low viscosity' (http://purl.obolibrary.org/obo/FOODON_03430109) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'artificially carbonated' (http://purl.obolibrary.org/obo/FOODON_03460109)

f o o d o n 03303062c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303062

SIREN DB annotation: * has quality 'liquid, low viscosity' (http://purl.obolibrary.org/obo/FOODON_03430109) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158)

f o o d o n 03303064c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303064

SIREN DB annotation: * has quality 'liquid, low viscosity' (http://purl.obolibrary.org/obo/FOODON_03430109) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'carbonated' (http://purl.obolibrary.org/obo/FOODON_03460175)

f o o d o n 03303065c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303065

SIREN DB annotation: * has quality 'beverage base' (http://purl.obolibrary.org/obo/FOODON_03530088) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'flavoring added, artificial' (http://purl.obolibrary.org/obo/FOODON_03460228) * has substance added 'sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460202)

f o o d o n 03303066c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303066

SIREN DB annotation: * has quality 'liquid, low viscosity' (http://purl.obolibrary.org/obo/FOODON_03430109) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03303067c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303067

SIREN DB annotation: * has quality 'liquid, low viscosity' (http://purl.obolibrary.org/obo/FOODON_03430109) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158)

f o o d o n 03303068c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303068

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'peel, core or seed' (http://purl.obolibrary.org/obo/FOODON_03420110)

f o o d o n 03303070c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303070

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229)

f o o d o n 03303072c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303072

SIREN DB annotation: * has quality 'liquid, low viscosity' (http://purl.obolibrary.org/obo/FOODON_03430109) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03303076c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303076

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460161) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152)

f o o d o n 03303079c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303079

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03303080c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303080

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03303081c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303081

SIREN DB annotation: * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'gelatin' (http://purl.obolibrary.org/obo/CHEBI_5291) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'flavoring added, artificial' (http://purl.obolibrary.org/obo/FOODON_03460228) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150)

f o o d o n 03303083c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303083

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150)

f o o d o n 03303084c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303084

SIREN DB annotation: * has quality 'liquid, low viscosity' (http://purl.obolibrary.org/obo/FOODON_03430109) * derives from 'nut milk' (http://purl.obolibrary.org/obo/FOODON_03420214)

f o o d o n 03303085c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303085

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133)

f o o d o n 03303087c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303087

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03303088c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303088

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132)

f o o d o n 03303089c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303089

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'nut milk' (http://purl.obolibrary.org/obo/FOODON_03420214) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03303092c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303092

SIREN DB annotation: * has quality 'crystal' (http://purl.obolibrary.org/obo/FOODON_03430143) * has consumer 'salt or sodium special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510047)

f o o d o n 03303094c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303094

SIREN DB annotation: * has quality 'medium ground' (http://purl.obolibrary.org/obo/FOODON_03430117) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'flavoring, spice or herb added, natural' (http://purl.obolibrary.org/obo/FOODON_03460229) * formed as a result of 'roasting seed process' (http://purl.obolibrary.org/obo/FOODON_03460391)

f o o d o n 03303095c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303095

SIREN DB annotation: * has quality 'disintegrated or ground' (http://purl.obolibrary.org/obo/FOODON_03430136) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * formed as a result of 'component removal process' (http://purl.obolibrary.org/obo/FOODON_03460238) * formed as a result of 'roasting seed process' (http://purl.obolibrary.org/obo/FOODON_03460391)

f o o d o n 03303096c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303096

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * formed as a result of 'roasting seed process' (http://purl.obolibrary.org/obo/FOODON_03460391) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added 'dairy product added' (http://purl.obolibrary.org/obo/FOODON_03460242)

f o o d o n 03303097c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303097

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268)

f o o d o n 03303098c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303098

SIREN DB annotation: * has quality 'medium ground' (http://purl.obolibrary.org/obo/FOODON_03430117) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has consumer 'food animal as consumer' (http://purl.obolibrary.org/obo/FOODON_03510015)

f o o d o n 03303100c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303100

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * derives from 'essential oil, oleoresin or other flavoring substance' (http://purl.obolibrary.org/obo/FOODON_03420260)

f o o d o n 03303101c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303101

SIREN DB annotation: * has quality 'disintegrated or ground' (http://purl.obolibrary.org/obo/FOODON_03430136) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'beverage base, dry' (http://purl.obolibrary.org/obo/FOODON_03530089) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'instantizing process' (http://purl.obolibrary.org/obo/FOODON_03460169) * formed as a result of 'roasting seed process' (http://purl.obolibrary.org/obo/FOODON_03460391) * formed as a result of 'artificial heat drying' (http://purl.obolibrary.org/obo/FOODON_03470144) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100)

f o o d o n 03303102c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303102

SIREN DB annotation: * has quality 'medium ground' (http://purl.obolibrary.org/obo/FOODON_03430117) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'roasting seed process' (http://purl.obolibrary.org/obo/FOODON_03460391)

f o o d o n 03303104c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303104

SIREN DB annotation: * has quality 'disintegrated or ground' (http://purl.obolibrary.org/obo/FOODON_03430136) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'molasses' (http://purl.obolibrary.org/obo/CHEBI_83163) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03303106c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303106

SIREN DB annotation: * has quality 'medium ground' (http://purl.obolibrary.org/obo/FOODON_03430117) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'formulated mix' (http://purl.obolibrary.org/obo/FOODON_03530074) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'instantizing process' (http://purl.obolibrary.org/obo/FOODON_03460169) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'dextrose added' (http://purl.obolibrary.org/obo/FOODON_03460154)

f o o d o n 03303107c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303107

SIREN DB annotation: * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'beverage base' (http://purl.obolibrary.org/obo/FOODON_03530088) * formed as a result of 'flavoring added, artificial' (http://purl.obolibrary.org/obo/FOODON_03460228)

f o o d o n 03303109c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303109

SIREN DB annotation: * has quality 'disintegrated or ground' (http://purl.obolibrary.org/obo/FOODON_03430136) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * has consumer 'dietary claim or use' (http://purl.obolibrary.org/obo/FOODON_03510023)

f o o d o n 03303110c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303110

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed shell' (http://purl.obolibrary.org/obo/FOODON_03420249)

f o o d o n 03303111c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303111

SIREN DB annotation: * has quality 'medium ground' (http://purl.obolibrary.org/obo/FOODON_03430117) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'beverage base, dry' (http://purl.obolibrary.org/obo/FOODON_03530089) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'instantizing process' (http://purl.obolibrary.org/obo/FOODON_03460169) * formed as a result of 'roasting seed process' (http://purl.obolibrary.org/obo/FOODON_03460391) * formed as a result of 'freeze-drying' (http://purl.obolibrary.org/obo/FOODON_03470130)

f o o d o n 03303112c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303112

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed germ' (http://purl.obolibrary.org/obo/FOODON_03420182) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460161)

f o o d o n 03303113c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303113

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * formed as a result of 'roasting seed process' (http://purl.obolibrary.org/obo/FOODON_03460391) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158)

f o o d o n 03303114c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303114

SIREN DB annotation: * has quality 'medium ground' (http://purl.obolibrary.org/obo/FOODON_03430117) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'beverage base' (http://purl.obolibrary.org/obo/FOODON_03530088) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'decaffeination process' (http://purl.obolibrary.org/obo/FOODON_03460140) * formed as a result of 'instantizing process' (http://purl.obolibrary.org/obo/FOODON_03460169) * formed as a result of 'roasting seed process' (http://purl.obolibrary.org/obo/FOODON_03460391) * formed as a result of 'freeze-drying' (http://purl.obolibrary.org/obo/FOODON_03470130)

f o o d o n 03303115c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303115

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132)

f o o d o n 03303116c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303116

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'peel, core or seed' (http://purl.obolibrary.org/obo/FOODON_03420110)

f o o d o n 03303117c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303117

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420139) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'candying process' (http://purl.obolibrary.org/obo/FOODON_03460182) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03303121c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303121

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'preservation by adding chemicals' (http://purl.obolibrary.org/obo/FOODON_03470100) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158)

f o o d o n 03303123c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303123

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'food distillation process' (http://purl.obolibrary.org/obo/FOODON_03460270) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104)

f o o d o n 03303125c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303125

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'fruit, peel present, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420139) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150)

f o o d o n 03303126c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303126

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * has quality 'unripe or immature' (http://purl.obolibrary.org/obo/FOODON_03530051) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03303127c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303127

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'smoked or smoke-flavored' (http://purl.obolibrary.org/obo/FOODON_03460172) * formed as a result of 'preservation by smoking' (http://purl.obolibrary.org/obo/FOODON_03470106) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150)

f o o d o n 03303128c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303128

SIREN DB annotation: * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * has quality 'formulated mix' (http://purl.obolibrary.org/obo/FOODON_03530074) * derives from 'milk or milk component' (http://purl.obolibrary.org/obo/FOODON_03420113) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186

f o o d o n 03303130c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303130

SIREN DB annotation: * has substance added 'lactose' (http://purl.obolibrary.org/obo/CHEBI_17716) * has substance added 'mineral added' (http://purl.obolibrary.org/obo/FOODON_03460159) * has substance added http://purl.obolibrary.org/obo/FOODON_03460163 * has substance added 'vegetable fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460263) * has consumer 'infant or toddler consumer' (http://purl.obolibrary.org/obo/FOODON_03510020)

f o o d o n 03303134c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303134

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03303135c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303135

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03303136c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303136

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03303137c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303137

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184 * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03303138c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303138

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03303139c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303139

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03303140c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303140

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186

f o o d o n 03303141c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303141

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184 * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03303142c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303142

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03303143c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303143

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03303144c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303144

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152)

f o o d o n 03303145c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303145

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03303146c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303146

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03303148c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303148

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184 * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03303149c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303149

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184 * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03303150c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303150

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added http://purl.obolibrary.org/obo/FOODON_03460205 * has substance added 'butter added' (http://purl.obolibrary.org/obo/FOODON_03460271)

f o o d o n 03303151c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303151

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'flavoring added, artificial' (http://purl.obolibrary.org/obo/FOODON_03460228) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03303152c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303152

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420139) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158)

f o o d o n 03303153c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303153

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'flavoring added, artificial' (http://purl.obolibrary.org/obo/FOODON_03460228) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03303154c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303154

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03303155c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303155

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'butter added' (http://purl.obolibrary.org/obo/FOODON_03460271)

f o o d o n 03303157c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303157

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added 'nut or seed added' (http://purl.obolibrary.org/obo/FOODON_03460177) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03303159c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303159

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added http://purl.obolibrary.org/obo/FOODON_03460205 * has substance added http://purl.obolibrary.org/obo/FOODON_03460340

f o o d o n 03303160c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303160

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'semiliquid' (http://purl.obolibrary.org/obo/FOODON_03430103) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151)

f o o d o n 03303161c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303161

SIREN DB annotation: * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * has quality 'formulated mix' (http://purl.obolibrary.org/obo/FOODON_03530074) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * has consumer 'low energy food' (http://purl.obolibrary.org/obo/FOODON_03510033)

f o o d o n 03303162c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303162

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03303164c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303164

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03303165c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303165

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03303166c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303166

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added 'molasses added' (http://purl.obolibrary.org/obo/FOODON_03460156) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03303167c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303167

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03303168c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303168

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238)

f o o d o n 03303171c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303171

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'seed, skin undetermined, germ present' (http://purl.obolibrary.org/obo/FOODON_03420136)

f o o d o n 03303173c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303173

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'food alkalization process' (http://purl.obolibrary.org/obo/FOODON_03460206) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03303175c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303175

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133)

f o o d o n 03303178c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303178

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'full fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460248) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253)

f o o d o n 03303179c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303179

SIREN DB annotation: * derives from 'extract, concentrate or isolate of plant or animal' (http://purl.obolibrary.org/obo/FOODON_03420228)

f o o d o n 03303180c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303180

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158)

f o o d o n 03303181c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303181

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'food bleaching process' (http://purl.obolibrary.org/obo/FOODON_03460197) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256)

f o o d o n 03303182c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303182

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03303183c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303183

SIREN DB annotation: * has quality 'beverage base' (http://purl.obolibrary.org/obo/FOODON_03530088) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147 * has substance added 'sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460202) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03303186c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303186

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03303187c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303187

SIREN DB annotation: * has quality 'medium ground' (http://purl.obolibrary.org/obo/FOODON_03430117) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03303188c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303188

SIREN DB annotation: * has quality 'medium ground and sifted (bolted)' (http://purl.obolibrary.org/obo/FOODON_03430101) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'nicotinic acid' (http://purl.obolibrary.org/obo/CHEBI_15940) * has substance added 'riboflavin' (http://purl.obolibrary.org/obo/CHEBI_17015) * has substance added 'iron added' (http://purl.obolibrary.org/obo/FOODON_03460181) * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has substance added http://purl.obolibrary.org/obo/FOODON_03460309

f o o d o n 03303190c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303190

SIREN DB annotation: * has quality 'medium ground and sifted (bolted)' (http://purl.obolibrary.org/obo/FOODON_03430101) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'nicotinic acid' (http://purl.obolibrary.org/obo/CHEBI_15940) * has substance added 'riboflavin' (http://purl.obolibrary.org/obo/CHEBI_17015) * has substance added 'iron added' (http://purl.obolibrary.org/obo/FOODON_03460181) * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has substance added http://purl.obolibrary.org/obo/FOODON_03460309

f o o d o n 03303191c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303191

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'semiliquid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430110) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added http://purl.obolibrary.org/obo/FOODON_03460279

f o o d o n 03303192c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303192

SIREN DB annotation: * has quality 'medium ground' (http://purl.obolibrary.org/obo/FOODON_03430117) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03303193c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303193

SIREN DB annotation: * has quality 'medium ground' (http://purl.obolibrary.org/obo/FOODON_03430117) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03303194c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303194

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03303196c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303196

SIREN DB annotation: * has quality 'medium ground' (http://purl.obolibrary.org/obo/FOODON_03430117) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03303197c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303197

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03303198c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303198

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'corn plant (sensu maize)' (http://purl.obolibrary.org/obo/FOODON_03411232) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03303199c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303199

SIREN DB annotation: * has quality 'medium ground' (http://purl.obolibrary.org/obo/FOODON_03430117) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'instantizing process' (http://purl.obolibrary.org/obo/FOODON_03460169) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03303200c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303200

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'semiliquid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430110) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added http://purl.obolibrary.org/obo/FOODON_03460297

f o o d o n 03303202c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303202

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133)

f o o d o n 03303204c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303204

SIREN DB annotation: * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155)

f o o d o n 03303206c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303206

SIREN DB annotation: * surrounded by 'glass container' (http://purl.obolibrary.org/obo/FOODON_03490130) * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500040 * formed as a result of 'flavoring, spice or herb added, natural' (http://purl.obolibrary.org/obo/FOODON_03460229) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104)

f o o d o n 03303207c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303207

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03303208c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303208

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03303209c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303209

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * has substance added http://purl.obolibrary.org/obo/FOODON_03460143 * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03303210c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303210

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * formed as a result of 'roasting seed process' (http://purl.obolibrary.org/obo/FOODON_03460391) * has substance added http://purl.obolibrary.org/obo/FOODON_03460124 * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03303211c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303211

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'salted' (http://purl.obolibrary.org/obo/FOODON_03460173) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03303212c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303212

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151)

f o o d o n 03303213c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303213

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005)

f o o d o n 03303214c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303214

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * formed as a result of 'roasting seed process' (http://purl.obolibrary.org/obo/FOODON_03460391) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added http://purl.obolibrary.org/obo/FOODON_03460122 * has substance added http://purl.obolibrary.org/obo/FOODON_03460124 * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03303215c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303215

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * formed as a result of 'roasting seed process' (http://purl.obolibrary.org/obo/FOODON_03460391) * has substance added http://purl.obolibrary.org/obo/FOODON_03460122 * has substance added http://purl.obolibrary.org/obo/FOODON_03460124 * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03303216c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303216

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221) * has consumer 'no salt added claim or use' (http://purl.obolibrary.org/obo/FOODON_03510078)

f o o d o n 03303218c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303218

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03303221c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303221

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147 * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) * has substance added 'gelatin added' (http://purl.obolibrary.org/obo/FOODON_03460165) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03303222c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303222

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104)

f o o d o n 03303223c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303223

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'starch added' (http://purl.obolibrary.org/obo/FOODON_03460146) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186

f o o d o n 03303224c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303224

SIREN DB annotation: * has quality 'disintegrated or ground' (http://purl.obolibrary.org/obo/FOODON_03430136) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has consumer 'food animal as consumer' (http://purl.obolibrary.org/obo/FOODON_03510015)

f o o d o n 03303225c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303225

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * derives from 'sugar syrup or syrup solids' (http://purl.obolibrary.org/obo/FOODON_03420271)

f o o d o n 03303341c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303341

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03303342c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303342

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186

f o o d o n 03303344c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303344

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'floret or flower' (http://purl.obolibrary.org/obo/FOODON_03420237)

f o o d o n 03303345c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303345

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * derives from 'germinated or sprouted seed' (http://purl.obolibrary.org/obo/FOODON_03420102) * has substance added http://purl.obolibrary.org/obo/FOODON_03460153 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * immersed in 'packed in gravy or sauce' (http://purl.obolibrary.org/obo/FOODON_03480034)

f o o d o n 03303346c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303346

SIREN DB annotation: * has quality 'disintegrated or ground' (http://purl.obolibrary.org/obo/FOODON_03430136) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added http://purl.obolibrary.org/obo/FOODON_03460153

f o o d o n 03303347c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303347

SIREN DB annotation: * has quality 'liquid, high viscosity, with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430138) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * has substance added 'dairy product added' (http://purl.obolibrary.org/obo/FOODON_03460242)

f o o d o n 03303348c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303348

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has substance added http://purl.obolibrary.org/obo/FOODON_03460153

f o o d o n 03303349c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303349

SIREN DB annotation: * has quality 'medium ground' (http://purl.obolibrary.org/obo/FOODON_03430117) * derives from 'protein extract, concentrate or isolate' (http://purl.obolibrary.org/obo/FOODON_03420236) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03303352c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303352

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * derives from 'sprout' (http://purl.obolibrary.org/obo/FOODON_03420183) * has substance added 'mushroom food product' (http://purl.obolibrary.org/obo/FOODON_00001287) * has substance added http://purl.obolibrary.org/obo/FOODON_03460191 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * immersed in 'packed in gravy or sauce' (http://purl.obolibrary.org/obo/FOODON_03480034)

f o o d o n 03303353c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303353

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * derives from 'sprout' (http://purl.obolibrary.org/obo/FOODON_03420183) * has substance added 'mushroom food product' (http://purl.obolibrary.org/obo/FOODON_00001287) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added http://purl.obolibrary.org/obo/FOODON_03460171 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * immersed in 'packed in gravy or sauce, meat' (http://purl.obolibrary.org/obo/FOODON_03480036)

f o o d o n 03303354c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303354

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03303355c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303355

SIREN DB annotation: * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151)

f o o d o n 03303356c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303356

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'bark' (http://purl.obolibrary.org/obo/FOODON_03420264) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03303358c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303358

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03303359c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303359

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'salted' (http://purl.obolibrary.org/obo/FOODON_03460173) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03303360c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303360

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * immersed in 'packed in sweetened liquid' (http://purl.obolibrary.org/obo/FOODON_03480023)

f o o d o n 03303361c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303361

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * has substance added 'nutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460105) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03303362c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303362

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03303363c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303363

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * has substance added http://purl.obolibrary.org/obo/FOODON_03460191 * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * immersed in 'packed in gravy or sauce' (http://purl.obolibrary.org/obo/FOODON_03480034)

f o o d o n 03303364c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303364

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'pod or seed' (http://purl.obolibrary.org/obo/FOODON_03420158) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03303369c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303369

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108)

f o o d o n 03303370c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303370

SIREN DB annotation: * has quality 'disintegrated or ground' (http://purl.obolibrary.org/obo/FOODON_03430136) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132)

f o o d o n 03303373c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303373

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'floret or flower' (http://purl.obolibrary.org/obo/FOODON_03420237) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * immersed in 'packed in vinegar' (http://purl.obolibrary.org/obo/FOODON_03480029)

f o o d o n 03303374c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303374

SIREN DB annotation: * has quality 'divided into pieces, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430115) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'stem or stalk (without leaves)' (http://purl.obolibrary.org/obo/FOODON_03420101)

f o o d o n 03303375c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303375

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * has substance added http://purl.obolibrary.org/obo/FOODON_03460153 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03303376c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303376

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151)

f o o d o n 03303377c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303377

SIREN DB annotation: * has quality 'formulated mix' (http://purl.obolibrary.org/obo/FOODON_03530074) * derives from 'floret or flower' (http://purl.obolibrary.org/obo/FOODON_03420237) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03303380c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303380

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174)

f o o d o n 03303382c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303382

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132)

f o o d o n 03303384c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303384

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03303385c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303385

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'artificially carbonated' (http://purl.obolibrary.org/obo/FOODON_03460109)

f o o d o n 03303386c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303386

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * derives from 'sprout' (http://purl.obolibrary.org/obo/FOODON_03420183) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has substance added 'soy protein added' (http://purl.obolibrary.org/obo/FOODON_03460257) * immersed in 'packed in gravy or sauce' (http://purl.obolibrary.org/obo/FOODON_03480034)

f o o d o n 03303387c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303387

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'head (plant)' (http://purl.obolibrary.org/obo/FOODON_03420151)

f o o d o n 03303390c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303390

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238)

f o o d o n 03303391c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303391

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03303394c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303394

SIREN DB annotation: * has quality 'formulated mix' (http://purl.obolibrary.org/obo/FOODON_03530074) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03303395c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303395

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03303397c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303397

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03303400c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303400

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'chocolate coating or covering process' (http://purl.obolibrary.org/obo/FOODON_03460355) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'corn syrup added' (http://purl.obolibrary.org/obo/FOODON_03460224) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03303401c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303401

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has consumer 'sugars free food' (http://purl.obolibrary.org/obo/FOODON_03510056) * has consumer 'tooth decay-related claim or use' (http://purl.obolibrary.org/obo/FOODON_03510125)

f o o d o n 03303410c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303410

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'beverage base, dry' (http://purl.obolibrary.org/obo/FOODON_03530089) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03303411c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303411

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03303412c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303412

SIREN DB annotation: * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'food added' (http://purl.obolibrary.org/obo/FOODON_03460180)

f o o d o n 03303414c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303414

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03303415c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303415

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added 'vegetable fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460263)

f o o d o n 03303416c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303416

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03303421c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303421

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03303422c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303422

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added http://purl.obolibrary.org/obo/FOODON_03460122 * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03303423c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303423

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'flavoring added, artificial' (http://purl.obolibrary.org/obo/FOODON_03460228) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03303424c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303424

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03303425c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303425

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147 * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03303426c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303426

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03303427c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303427

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03303428c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303428

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'starch added' (http://purl.obolibrary.org/obo/FOODON_03460146)

f o o d o n 03303430c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303430

SIREN DB annotation: * surrounded by 'glass container' (http://purl.obolibrary.org/obo/FOODON_03490130) * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500040 * formed as a result of 'salted' (http://purl.obolibrary.org/obo/FOODON_03460173) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'food distillation process' (http://purl.obolibrary.org/obo/FOODON_03460270) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104)

f o o d o n 03303431c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303431

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'cooking by dry heat' (http://purl.obolibrary.org/obo/FOODON_03450004)

f o o d o n 03303432c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303432

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'brisket' (http://purl.obolibrary.org/obo/FOODON_03530020) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'broiling or grilling' (http://purl.obolibrary.org/obo/FOODON_03450006)

f o o d o n 03303433c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303433

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03303435c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303435

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'smoked or smoke-flavored' (http://purl.obolibrary.org/obo/FOODON_03460172)

f o o d o n 03303437c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303437

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * immersed in 'packed in gravy or sauce, vegetable' (http://purl.obolibrary.org/obo/FOODON_03480037)

f o o d o n 03303438c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303438

SIREN DB annotation: * has quality 'semiliquid' (http://purl.obolibrary.org/obo/FOODON_03430103) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151)

f o o d o n 03303439c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303439

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'pod containing small, immature seed' (http://purl.obolibrary.org/obo/FOODON_03420169) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * immersed in 'packed in water' (http://purl.obolibrary.org/obo/FOODON_03480017)

f o o d o n 03303440c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303440

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03303443c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303443

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03303444c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303444

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03303446c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303446

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03303447c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303447

SIREN DB annotation: * has quality 'liquid, high viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430121) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151)

f o o d o n 03303448c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303448

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part, with bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420243)

f o o d o n 03303449c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303449

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'whole and pieces' (http://purl.obolibrary.org/obo/FOODON_03430104) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03303450c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303450

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03303502c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303502

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'interior mold curing process' (http://purl.obolibrary.org/obo/FOODON_03460331)

f o o d o n 03303504c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303504

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119)

f o o d o n 03303505c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303505

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107)

f o o d o n 03303506c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303506

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'partial fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460247)

f o o d o n 03303508c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303508

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'surface bacteria curing process' (http://purl.obolibrary.org/obo/FOODON_03460327) * formed as a result of 'surface mold curing process' (http://purl.obolibrary.org/obo/FOODON_03460330)

f o o d o n 03303509c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303509

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101) * formed as a result of 'food aeration by whipping' (http://purl.obolibrary.org/obo/FOODON_03460358) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03303510c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303510

SIREN DB annotation: * has quality 'semiliquid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430110) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added http://purl.obolibrary.org/obo/FOODON_03460143 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03303511c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303511

SIREN DB annotation: * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'partial fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460247)

f o o d o n 03303513c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303513

SIREN DB annotation: * surrounded by 'can' (http://purl.obolibrary.org/obo/FOODON_03490204) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500024 * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03303514c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303514

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'interior bacteria curing process' (http://purl.obolibrary.org/obo/FOODON_03460328)

f o o d o n 03303515c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303515

SIREN DB annotation: * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119)

f o o d o n 03303516c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303516

SIREN DB annotation: * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03303517c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303517

SIREN DB annotation: * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03303519c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303519

SIREN DB annotation: * has quality 'semiliquid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430135) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'cooking by moist heat' (http://purl.obolibrary.org/obo/FOODON_03450012) * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151)

f o o d o n 03303520c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303520

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * immersed in 'packed in water' (http://purl.obolibrary.org/obo/FOODON_03480017)

f o o d o n 03303522c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303522

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'cream food product' (http://purl.obolibrary.org/obo/FOODON_00001216) * formed as a result of 'flavoring added, artificial' (http://purl.obolibrary.org/obo/FOODON_03460228) * has substance added http://purl.obolibrary.org/obo/FOODON_03460143

f o o d o n 03303523c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303523

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253)

f o o d o n 03303524c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303524

SIREN DB annotation: * has quality 'sliced, thin, below 0.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430145) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'pod containing small, immature seed' (http://purl.obolibrary.org/obo/FOODON_03420169) * has substance added 'butter added' (http://purl.obolibrary.org/obo/FOODON_03460271) * immersed in 'packed in fat or oil' (http://purl.obolibrary.org/obo/FOODON_03480026)

f o o d o n 03303525c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303525

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147 * has substance added 'dairy product added' (http://purl.obolibrary.org/obo/FOODON_03460242)

f o o d o n 03303526c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303526

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added 'dairy product added' (http://purl.obolibrary.org/obo/FOODON_03460242)

f o o d o n 03303528c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303528

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101) * formed as a result of 'flavoring added, artificial' (http://purl.obolibrary.org/obo/FOODON_03460228) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03303529c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303529

SIREN DB annotation: * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * has substance added 'nut or seed added' (http://purl.obolibrary.org/obo/FOODON_03460177)

f o o d o n 03303530c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303530

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03303532c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303532

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'full fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460248) * has consumer 'fat special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510017)

f o o d o n 03303533c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303533

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'surface bacteria curing process' (http://purl.obolibrary.org/obo/FOODON_03460327) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03303534c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303534

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'interior bacteria curing process' (http://purl.obolibrary.org/obo/FOODON_03460328)

f o o d o n 03303535c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303535

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03303536c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303536

SIREN DB annotation: * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119)

f o o d o n 03303537c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303537

SIREN DB annotation: * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107)

f o o d o n 03303538c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303538

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107)

f o o d o n 03303539c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303539

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * has consumer 'salt free food' (http://purl.obolibrary.org/obo/FOODON_03510080)

f o o d o n 03303540c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303540

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'interior mold curing process' (http://purl.obolibrary.org/obo/FOODON_03460331)

f o o d o n 03303541c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303541

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'interior bacteria curing process' (http://purl.obolibrary.org/obo/FOODON_03460328) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03303542c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303542

SIREN DB annotation: * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'food added' (http://purl.obolibrary.org/obo/FOODON_03460180)

f o o d o n 03303543c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303543

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'food added' (http://purl.obolibrary.org/obo/FOODON_03460180)

f o o d o n 03303544c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303544

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * has substance added http://purl.obolibrary.org/obo/FOODON_03460143

f o o d o n 03303545c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303545

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'fat substitution process' (http://purl.obolibrary.org/obo/FOODON_03460208)

f o o d o n 03303546c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303546

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'dairy product added' (http://purl.obolibrary.org/obo/FOODON_03460242)

f o o d o n 03303547c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303547

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03303548c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303548

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107)

f o o d o n 03303549c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303549

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'partial fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460247)

f o o d o n 03303550c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303550

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03303552c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303552

SIREN DB annotation: * has quality 'sliced, thin, below 0.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430145) * derives from 'pod containing small, immature seed' (http://purl.obolibrary.org/obo/FOODON_03420169)

f o o d o n 03303553c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303553

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'instantizing process' (http://purl.obolibrary.org/obo/FOODON_03460169) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03303554c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303554

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03303555c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303555

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'germinated or sprouted seed' (http://purl.obolibrary.org/obo/FOODON_03420102) * formed as a result of 'flavoring, spice or herb added, natural' (http://purl.obolibrary.org/obo/FOODON_03460229) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'carbonated by fermentation' (http://purl.obolibrary.org/obo/FOODON_03460246) * formed as a result of 'full alcohol removal process' (http://purl.obolibrary.org/obo/FOODON_03460286) * formed as a result of 'preservation by filtration' (http://purl.obolibrary.org/obo/FOODON_03470121)

f o o d o n 03303557c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303557

SIREN DB annotation: * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'formulated mix' (http://purl.obolibrary.org/obo/FOODON_03530074) * derives from 'broth or stock' (http://purl.obolibrary.org/obo/FOODON_03420170) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03303558c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303558

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * derives from 'fruit, peel removed, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420230) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138)

f o o d o n 03303560c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303560

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'whey' (http://purl.obolibrary.org/obo/FOODON_03420244)

f o o d o n 03303561c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303561

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * immersed in 'packed in edible medium' (http://purl.obolibrary.org/obo/FOODON_03480011)

f o o d o n 03303563c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303563

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * immersed in 'packed in lightly sweetened water or juice' (http://purl.obolibrary.org/obo/FOODON_03480013)

f o o d o n 03303564c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303564

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added 'pectin added' (http://purl.obolibrary.org/obo/FOODON_03460145) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03303566c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303566

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268)

f o o d o n 03303567c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303567

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268)

f o o d o n 03303568c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303568

SIREN DB annotation: * has quality 'liquid, low viscosity' (http://purl.obolibrary.org/obo/FOODON_03430109) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03303569c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303569

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'sugar syrup or syrup solids' (http://purl.obolibrary.org/obo/FOODON_03420271) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03303570c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303570

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'sugar syrup or syrup solids' (http://purl.obolibrary.org/obo/FOODON_03420271) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03303571c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303571

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212

f o o d o n 03303572c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303572

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212

f o o d o n 03303573c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303573

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'butter' (http://purl.obolibrary.org/obo/FOODON_00001023) * formed as a result of 'smoked by smoke infiltration' (http://purl.obolibrary.org/obo/FOODON_03460118) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * has substance added 'dairy product added' (http://purl.obolibrary.org/obo/FOODON_03460242)

f o o d o n 03303574c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303574

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'lipolytic fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460127)

f o o d o n 03303575c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303575

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'dairy product added' (http://purl.obolibrary.org/obo/FOODON_03460242)

f o o d o n 03303577c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303577

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107)

f o o d o n 03303578c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303578

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03303579c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303579

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'partial fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460247)

f o o d o n 03303580c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303580

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107)

f o o d o n 03303581c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303581

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253)

f o o d o n 03303583c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303583

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'partial fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460247)

f o o d o n 03303584c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303584

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'fat substitution process' (http://purl.obolibrary.org/obo/FOODON_03460208) * has substance added 'margarine added' (http://purl.obolibrary.org/obo/FOODON_03460272)

f o o d o n 03303585c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303585

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03303588c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303588

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231) * has substance added 'vegetable fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460263)

f o o d o n 03303591c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303591

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel removed, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420230) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03303592c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303592

SIREN DB annotation: * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'formulated mix' (http://purl.obolibrary.org/obo/FOODON_03530074) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03303593c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303593

SIREN DB annotation: * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'formulated mix' (http://purl.obolibrary.org/obo/FOODON_03530074) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03303595c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303595

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184 * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03303596c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303596

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added 'vegetable fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460263) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03303597c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303597

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'glucitol' (http://purl.obolibrary.org/obo/CHEBI_30911) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231) * has substance added 'vegetable fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460263) * has consumer 'dietary claim or use' (http://purl.obolibrary.org/obo/FOODON_03510023)

f o o d o n 03303598c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303598

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'glucitol' (http://purl.obolibrary.org/obo/CHEBI_30911) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'food hydrogenation proess' (http://purl.obolibrary.org/obo/FOODON_03460174) * formed as a result of 'flavoring added, artificial' (http://purl.obolibrary.org/obo/FOODON_03460228) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184 * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231) * has substance added 'vegetable fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460263) * has consumer 'dietary claim or use' (http://purl.obolibrary.org/obo/FOODON_03510023)

f o o d o n 03303604c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303604

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03303605c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303605

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03303606c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303606

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'mineral added' (http://purl.obolibrary.org/obo/FOODON_03460159) * has substance added http://purl.obolibrary.org/obo/FOODON_03460163 * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231) * has substance added 'vegetable fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460263)

f o o d o n 03303607c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303607

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'beverage base, dry' (http://purl.obolibrary.org/obo/FOODON_03530089) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'instantizing process' (http://purl.obolibrary.org/obo/FOODON_03460169) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03303610c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303610

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'vegetable fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460263)

f o o d o n 03303611c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303611

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'chocolate coating or covering process' (http://purl.obolibrary.org/obo/FOODON_03460355) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231) * has substance added 'vegetable fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460263)

f o o d o n 03303613c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303613

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231) * has substance added 'vegetable fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460263)

f o o d o n 03303615c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303615

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184 * has substance added 'vegetable fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460263) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03303617c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303617

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03303618c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303618

SIREN DB annotation: * has quality 'formulated mix' (http://purl.obolibrary.org/obo/FOODON_03530074) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03303619c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303619

SIREN DB annotation: * has quality 'beverage base' (http://purl.obolibrary.org/obo/FOODON_03530088) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03303620c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303620

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03303621c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303621

SIREN DB annotation: * has quality 'beverage base' (http://purl.obolibrary.org/obo/FOODON_03530088) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158)

f o o d o n 03303622c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303622

SIREN DB annotation: * has quality 'beverage base' (http://purl.obolibrary.org/obo/FOODON_03530088) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has consumer 'low energy food' (http://purl.obolibrary.org/obo/FOODON_03510033) * has consumer 'sugars free food' (http://purl.obolibrary.org/obo/FOODON_03510056)

f o o d o n 03303623c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303623

SIREN DB annotation: * has quality 'liquid, low viscosity' (http://purl.obolibrary.org/obo/FOODON_03430109) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'food distillation process' (http://purl.obolibrary.org/obo/FOODON_03460270) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147 * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158)

f o o d o n 03303624c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303624

SIREN DB annotation: * has quality 'liquid, low viscosity' (http://purl.obolibrary.org/obo/FOODON_03430109) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'carbonated' (http://purl.obolibrary.org/obo/FOODON_03460175) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'food distillation process' (http://purl.obolibrary.org/obo/FOODON_03460270) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147 * has substance added 'water addition process' (http://purl.obolibrary.org/obo/FOODON_03460148) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158)

f o o d o n 03303626c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303626

SIREN DB annotation: * has quality 'beverage base' (http://purl.obolibrary.org/obo/FOODON_03530088) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * has substance added 'nutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460105) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151)

f o o d o n 03303627c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303627

SIREN DB annotation: * has quality 'beverage base' (http://purl.obolibrary.org/obo/FOODON_03530088) * has substance added 'nutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460105) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151) * has substance added http://purl.obolibrary.org/obo/FOODON_03460302

f o o d o n 03303628c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303628

SIREN DB annotation: * has quality 'beverage base' (http://purl.obolibrary.org/obo/FOODON_03530088) * has substance added 'nutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460105) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03303629c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303629

SIREN DB annotation: * has quality 'beverage base' (http://purl.obolibrary.org/obo/FOODON_03530088) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03303630c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303630

SIREN DB annotation: * has quality 'liquid, high viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430121) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03303631c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303631

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'water addition process' (http://purl.obolibrary.org/obo/FOODON_03460148)

f o o d o n 03303632c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303632

SIREN DB annotation: * has quality 'liquid, low viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430114) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'multicomponent extract, concentrate or isolate' (http://purl.obolibrary.org/obo/FOODON_03420159)

f o o d o n 03303633c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303633

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * formed as a result of 'artificially carbonated' (http://purl.obolibrary.org/obo/FOODON_03460109) * formed as a result of 'decaffeination process' (http://purl.obolibrary.org/obo/FOODON_03460140) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03303634c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303634

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'artificially carbonated' (http://purl.obolibrary.org/obo/FOODON_03460109) * formed as a result of 'decaffeination process' (http://purl.obolibrary.org/obo/FOODON_03460140) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) * has consumer 'caffeine free claim or use' (http://purl.obolibrary.org/obo/FOODON_03510117)

f o o d o n 03303635c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303635

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * formed as a result of 'artificially carbonated' (http://purl.obolibrary.org/obo/FOODON_03460109) * formed as a result of 'decaffeination process' (http://purl.obolibrary.org/obo/FOODON_03460140) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has consumer 'low energy food' (http://purl.obolibrary.org/obo/FOODON_03510033) * has consumer 'caffeine free claim or use' (http://purl.obolibrary.org/obo/FOODON_03510117)

f o o d o n 03303637c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303637

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'dairy product added' (http://purl.obolibrary.org/obo/FOODON_03460242)

f o o d o n 03303639c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303639

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'corn syrup added' (http://purl.obolibrary.org/obo/FOODON_03460224)

f o o d o n 03303640c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303640

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added http://purl.obolibrary.org/obo/FOODON_03460296

f o o d o n 03303641c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303641

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03303642c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303642

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added http://purl.obolibrary.org/obo/FOODON_03460163 * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194)

f o o d o n 03303644c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303644

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150)

f o o d o n 03303646c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303646

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104)

f o o d o n 03303647c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303647

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460202) * has consumer 'dietary claim or use' (http://purl.obolibrary.org/obo/FOODON_03510023)

f o o d o n 03303648c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303648

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added http://purl.obolibrary.org/obo/FOODON_03460302 * has consumer 'dietary claim or use' (http://purl.obolibrary.org/obo/FOODON_03510023)

f o o d o n 03303650c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303650

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added http://purl.obolibrary.org/obo/FOODON_03460302 * has consumer 'dietary claim or use' (http://purl.obolibrary.org/obo/FOODON_03510023)

f o o d o n 03303651c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303651

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101) * formed as a result of 'full fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460248) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184

f o o d o n 03303652c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303652

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160)

f o o d o n 03303653c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303653

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253)

f o o d o n 03303654c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303654

SIREN DB annotation: * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'smoked or smoke-flavored' (http://purl.obolibrary.org/obo/FOODON_03460172) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03303655c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303655

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119)

f o o d o n 03303656c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303656

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253)

f o o d o n 03303658c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303658

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245)

f o o d o n 03303659c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303659

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107)

f o o d o n 03303660c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303660

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'partial fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460247) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03303661c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303661

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03303662c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303662

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151)

f o o d o n 03303664c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303664

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'surface bacteria curing process' (http://purl.obolibrary.org/obo/FOODON_03460327)

f o o d o n 03303665c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303665

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107)

f o o d o n 03303666c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303666

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107)

f o o d o n 03303667c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303667

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107)

f o o d o n 03303668c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303668

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107)

f o o d o n 03303669c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303669

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'interior mold curing process' (http://purl.obolibrary.org/obo/FOODON_03460331)

f o o d o n 03303670c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303670

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03303672c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303672

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147)

f o o d o n 03303673c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303673

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'flavoring, spice or herb added, natural' (http://purl.obolibrary.org/obo/FOODON_03460229) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03303675c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303675

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253)

f o o d o n 03303676c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303676

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107)

f o o d o n 03303677c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303677

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03303678c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303678

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has substance added 'dairy product added' (http://purl.obolibrary.org/obo/FOODON_03460242)

f o o d o n 03303679c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303679

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101) * has substance added 'dairy product added' (http://purl.obolibrary.org/obo/FOODON_03460242)

f o o d o n 03303682c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303682

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253)

f o o d o n 03303683c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303683

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'food added' (http://purl.obolibrary.org/obo/FOODON_03460180)

f o o d o n 03303686c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303686

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'interior bacteria curing process' (http://purl.obolibrary.org/obo/FOODON_03460328)

f o o d o n 03303687c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303687

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101) * formed as a result of 'full fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460248) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has consumer 'low fat food' (http://purl.obolibrary.org/obo/FOODON_03510039)

f o o d o n 03303688c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303688

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'smoked by smoke infiltration' (http://purl.obolibrary.org/obo/FOODON_03460118) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253)

f o o d o n 03303689c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303689

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253)

f o o d o n 03303690c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303690

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03303691c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303691

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03303692c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303692

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101)

f o o d o n 03303693c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303693

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'partial fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460247)

f o o d o n 03303694c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303694

SIREN DB annotation: * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'fermentation/modification process, multiple component' (http://purl.obolibrary.org/obo/FOODON_03460128)

f o o d o n 03303695c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303695

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'liver' (http://purl.obolibrary.org/obo/UBERON_0002107) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03303696c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303696

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107)

f o o d o n 03303697c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303697

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03303698c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303698

SIREN DB annotation: * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160)

f o o d o n 03303699c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303699

SIREN DB annotation: * has quality 'crystal' (http://purl.obolibrary.org/obo/FOODON_03430143) * formed as a result of 'smoked or smoke-flavored' (http://purl.obolibrary.org/obo/FOODON_03460172)

f o o d o n 03303700c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303700

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'ripe or mature' (http://purl.obolibrary.org/obo/FOODON_03530052) * derives from 'fruit, peel present' (http://purl.obolibrary.org/obo/FOODON_03420137) * formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03303705c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303705

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229)

f o o d o n 03303707c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303707

SIREN DB annotation: * has quality 'liquid, low viscosity' (http://purl.obolibrary.org/obo/FOODON_03430109) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167)

f o o d o n 03303708c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303708

SIREN DB annotation: * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200)

f o o d o n 03303710c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303710

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added http://purl.obolibrary.org/obo/FOODON_03460333

f o o d o n 03303711c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303711

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03303712c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303712

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256)

f o o d o n 03303713c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303713

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152)

f o o d o n 03303716c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303716

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * formed as a result of 'artificially carbonated' (http://purl.obolibrary.org/obo/FOODON_03460109) * has substance added 'mineral added' (http://purl.obolibrary.org/obo/FOODON_03460159) * has substance added http://purl.obolibrary.org/obo/FOODON_03460163 * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194)

f o o d o n 03303720c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303720

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101) * formed as a result of 'partial fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460247) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has consumer 'low fat food' (http://purl.obolibrary.org/obo/FOODON_03510039)

f o o d o n 03303723c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303723

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03303725c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303725

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'salted' (http://purl.obolibrary.org/obo/FOODON_03460173) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03303726c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303726

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231) * has substance added 'vegetable fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460263)

f o o d o n 03303730c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303730

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03303733c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303733

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03303734c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303734

SIREN DB annotation: * has quality 'whole and pieces' (http://purl.obolibrary.org/obo/FOODON_03430104) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'cooked by popping' (http://purl.obolibrary.org/obo/FOODON_03450009) * formed as a result of 'food coating or covering process' (http://purl.obolibrary.org/obo/FOODON_03460353) * formed as a result of 'roasting seed process' (http://purl.obolibrary.org/obo/FOODON_03460391) * has substance added http://purl.obolibrary.org/obo/FOODON_03460124 * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added 'corn syrup added' (http://purl.obolibrary.org/obo/FOODON_03460224)

f o o d o n 03303735c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303735

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'flavoring added, artificial' (http://purl.obolibrary.org/obo/FOODON_03460228)

f o o d o n 03303736c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303736

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'flavoring added, artificial' (http://purl.obolibrary.org/obo/FOODON_03460228) * formed as a result of 'flavoring, spice or herb added, natural' (http://purl.obolibrary.org/obo/FOODON_03460229)

f o o d o n 03303737c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303737

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'flavoring added, artificial' (http://purl.obolibrary.org/obo/FOODON_03460228) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) * has substance added 'corn syrup added' (http://purl.obolibrary.org/obo/FOODON_03460224)

f o o d o n 03303739c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303739

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'flavoring, spice or herb added, natural' (http://purl.obolibrary.org/obo/FOODON_03460229) * has substance added 'sugar syrup or sugar syrup solids added' (http://purl.obolibrary.org/obo/FOODON_03460280)

f o o d o n 03303740c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303740

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221) * has substance added 'corn syrup added' (http://purl.obolibrary.org/obo/FOODON_03460224)

f o o d o n 03303742c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303742

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'pectin added' (http://purl.obolibrary.org/obo/FOODON_03460145)

f o o d o n 03303744c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303744

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150)

f o o d o n 03303745c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303745

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'boiling' (http://purl.obolibrary.org/obo/FOODON_03450014) * has substance added 'water addition process' (http://purl.obolibrary.org/obo/FOODON_03460148)

f o o d o n 03303746c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303746

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'butter added' (http://purl.obolibrary.org/obo/FOODON_03460271) * has substance added http://purl.obolibrary.org/obo/FOODON_03460296

f o o d o n 03303747c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303747

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'flavoring added, artificial' (http://purl.obolibrary.org/obo/FOODON_03460228) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100)

f o o d o n 03303749c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303749

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'boiling' (http://purl.obolibrary.org/obo/FOODON_03450014) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) * has substance added 'corn syrup added' (http://purl.obolibrary.org/obo/FOODON_03460224)

f o o d o n 03303750c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303750

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231) * has substance added 'vegetable fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460263)

f o o d o n 03303751c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303751

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'chocolate coating or covering process' (http://purl.obolibrary.org/obo/FOODON_03460355) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added http://purl.obolibrary.org/obo/FOODON_03460205 * has substance added 'corn syrup added' (http://purl.obolibrary.org/obo/FOODON_03460224) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03303752c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303752

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added 'mineral added' (http://purl.obolibrary.org/obo/FOODON_03460159) * has substance added http://purl.obolibrary.org/obo/FOODON_03460163 * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194)

f o o d o n 03303755c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303755

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'mineral added' (http://purl.obolibrary.org/obo/FOODON_03460159) * has substance added http://purl.obolibrary.org/obo/FOODON_03460163 * has substance added http://purl.obolibrary.org/obo/FOODON_03460184 * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231) * has substance added 'vegetable fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460263)

f o o d o n 03303757c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303757

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03303758c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303758

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231) * has substance added 'sugar syrup or sugar syrup solids added' (http://purl.obolibrary.org/obo/FOODON_03460280)

f o o d o n 03303760c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303760

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100)

f o o d o n 03303763c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303763

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar syrup or syrup solids' (http://purl.obolibrary.org/obo/FOODON_03420271) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'mannitol' (http://purl.obolibrary.org/obo/CHEBI_29864) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231) * has substance added http://purl.obolibrary.org/obo/FOODON_03460297 * has consumer 'dietary claim or use' (http://purl.obolibrary.org/obo/FOODON_03510023)

f o o d o n 03303764c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303764

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'corn syrup added' (http://purl.obolibrary.org/obo/FOODON_03460224)

f o o d o n 03303765c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303765

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'butter added' (http://purl.obolibrary.org/obo/FOODON_03460271) * has substance added http://purl.obolibrary.org/obo/FOODON_03460296

f o o d o n 03303766c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303766

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184 * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231) * has substance added 'vegetable fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460263)

f o o d o n 03303767c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303767

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03303768c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303768

SIREN DB annotation: * surrounded by 'bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490203) * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500036 * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03303769c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303769

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03303770c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303770

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03303772c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303772

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added http://purl.obolibrary.org/obo/FOODON_03460163 * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has substance added 'vegetable fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460263)

f o o d o n 03303774c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303774

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231) * has substance added http://purl.obolibrary.org/obo/FOODON_03460297

f o o d o n 03303775c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303775

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'glucitol' (http://purl.obolibrary.org/obo/CHEBI_30911) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'fructose' (http://purl.obolibrary.org/obo/CHEBI_28757) * has substance added 'mannitol' (http://purl.obolibrary.org/obo/CHEBI_29864) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231) * has substance added 'vegetable fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460263) * has consumer 'dietary claim or use' (http://purl.obolibrary.org/obo/FOODON_03510023)

f o o d o n 03303776c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303776

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added 'ingredient added (TO BE REVISED)' (http://purl.obolibrary.org/obo/FOODON_03460225) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03303777c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303777

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'stabilizer added' (http://purl.obolibrary.org/obo/FOODON_03460368) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03303779c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303779

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added 'artificial fruit flavoring added' (http://purl.obolibrary.org/obo/FOODON_03460395)

f o o d o n 03303780c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303780

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) * has substance added 'corn syrup added' (http://purl.obolibrary.org/obo/FOODON_03460224) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03303782c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303782

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160)

f o o d o n 03303784c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303784

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03303785c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303785

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'chocolate coating or covering process' (http://purl.obolibrary.org/obo/FOODON_03460355) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231) * has substance added 'vegetable fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460263)

f o o d o n 03303786c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303786

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03303787c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303787

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'boiling' (http://purl.obolibrary.org/obo/FOODON_03450014) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147 * has substance added 'corn syrup added' (http://purl.obolibrary.org/obo/FOODON_03460224)

f o o d o n 03303788c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303788

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added http://purl.obolibrary.org/obo/FOODON_03460163 * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has substance added 'corn syrup added' (http://purl.obolibrary.org/obo/FOODON_03460224)

f o o d o n 03303789c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303789

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added 'artificial fruit flavoring added' (http://purl.obolibrary.org/obo/FOODON_03460395)

f o o d o n 03303791c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303791

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03303794c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303794

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'corn syrup added' (http://purl.obolibrary.org/obo/FOODON_03460224)

f o o d o n 03303795c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303795

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03303796c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303796

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'glucitol' (http://purl.obolibrary.org/obo/CHEBI_30911) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'artificial fruit flavoring added' (http://purl.obolibrary.org/obo/FOODON_03460395) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03303797c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303797

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'glucitol' (http://purl.obolibrary.org/obo/CHEBI_30911) * has substance added 'mannitol' (http://purl.obolibrary.org/obo/CHEBI_29864) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has consumer 'sugars free food' (http://purl.obolibrary.org/obo/FOODON_03510056)

f o o d o n 03303798c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303798

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231) * has substance added 'vegetable fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460263)

f o o d o n 03303801c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303801

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * has substance added 'alcohol' (http://purl.obolibrary.org/obo/CHEBI_30879)

f o o d o n 03303804c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303804

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03303805c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303805

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231) * has substance added 'vegetable fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460263)

f o o d o n 03303806c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303806

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) * has substance added 'gelatin added' (http://purl.obolibrary.org/obo/FOODON_03460165) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03303822c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303822

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'germinated or sprouted seed' (http://purl.obolibrary.org/obo/FOODON_03420102) * formed as a result of 'flavoring, spice or herb added, natural' (http://purl.obolibrary.org/obo/FOODON_03460229) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'carbonated by fermentation' (http://purl.obolibrary.org/obo/FOODON_03460246) * formed as a result of 'full alcohol removal process' (http://purl.obolibrary.org/obo/FOODON_03460286)

f o o d o n 03303823c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303823

SIREN DB annotation: * has quality 'liquid, high viscosity' (http://purl.obolibrary.org/obo/FOODON_03430102) * has quality 'beverage base, liquid' (http://purl.obolibrary.org/obo/FOODON_03530091) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03303824c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303824

SIREN DB annotation: * has quality 'liquid, low viscosity' (http://purl.obolibrary.org/obo/FOODON_03430109) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'flavoring, spice or herb added, natural' (http://purl.obolibrary.org/obo/FOODON_03460229) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150)

f o o d o n 03303826c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303826

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420139) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03303827c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303827

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'corn syrup added' (http://purl.obolibrary.org/obo/FOODON_03460224)

f o o d o n 03303830c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303830

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'cream food product' (http://purl.obolibrary.org/obo/FOODON_00001216) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'ingredient added (TO BE REVISED)' (http://purl.obolibrary.org/obo/FOODON_03460225)

f o o d o n 03303831c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303831

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'ingredient added (TO BE REVISED)' (http://purl.obolibrary.org/obo/FOODON_03460225)

f o o d o n 03303832c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303832

SIREN DB annotation: * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'butter' (http://purl.obolibrary.org/obo/FOODON_00001023) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03303833c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303833

SIREN DB annotation: * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'butter' (http://purl.obolibrary.org/obo/FOODON_00001023) * formed as a result of 'lipolytic fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460127) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03303834c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303834

SIREN DB annotation: * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200)

f o o d o n 03303835c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303835

SIREN DB annotation: * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03303836c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303836

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'butter' (http://purl.obolibrary.org/obo/FOODON_00001023) * formed as a result of 'food hydrogenation proess' (http://purl.obolibrary.org/obo/FOODON_03460174) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03303840c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303840

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added 'pectin added' (http://purl.obolibrary.org/obo/FOODON_03460145)

f o o d o n 03303841c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303841

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'divided or disintegrated' (http://purl.obolibrary.org/obo/FOODON_03430122) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * immersed in 'packed in fruit juice' (http://purl.obolibrary.org/obo/FOODON_03480039)

f o o d o n 03303842c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303842

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * immersed in 'packed with aerosol propellant' (http://purl.obolibrary.org/obo/FOODON_03480015)

f o o d o n 03303843c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303843

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * has consumer 'reduced energy food' (http://purl.obolibrary.org/obo/FOODON_03510034)

f o o d o n 03303844c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303844

SIREN DB annotation: * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'formulated mix' (http://purl.obolibrary.org/obo/FOODON_03530074) * derives from 'gelatin' (http://purl.obolibrary.org/obo/CHEBI_5291) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108)

f o o d o n 03303846c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303846

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253)

f o o d o n 03303847c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303847

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * formed as a result of 'artificially carbonated' (http://purl.obolibrary.org/obo/FOODON_03460109) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03303853c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303853

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03303855c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303855

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03303856c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303856

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'interior bacteria curing process' (http://purl.obolibrary.org/obo/FOODON_03460328)

f o o d o n 03303857c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303857

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101) * formed as a result of 'full fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460248) * has substance added 'dairy product added' (http://purl.obolibrary.org/obo/FOODON_03460242) * has consumer 'low fat food' (http://purl.obolibrary.org/obo/FOODON_03510039)

f o o d o n 03303858c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303858

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'smoked or smoke-flavored' (http://purl.obolibrary.org/obo/FOODON_03460172)

f o o d o n 03303859c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303859

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151)

f o o d o n 03303860c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303860

SIREN DB annotation: * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'smoked or smoke-flavored' (http://purl.obolibrary.org/obo/FOODON_03460172)

f o o d o n 03303861c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303861

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'partial fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460247) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151)

f o o d o n 03303862c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303862

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151)

f o o d o n 03303864c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303864

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * has consumer 'dietary claim or use' (http://purl.obolibrary.org/obo/FOODON_03510023)

f o o d o n 03303865c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303865

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'interior mold curing process' (http://purl.obolibrary.org/obo/FOODON_03460331) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03303866c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303866

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420168) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has consumer 'dietary claim or use' (http://purl.obolibrary.org/obo/FOODON_03510023)

f o o d o n 03303867c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303867

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * has consumer 'no salt added claim or use' (http://purl.obolibrary.org/obo/FOODON_03510078)

f o o d o n 03303868c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303868

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03303869c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303869

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03303870c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303870

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'interior mold curing process' (http://purl.obolibrary.org/obo/FOODON_03460331)

f o o d o n 03303871c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303871

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has substance added http://purl.obolibrary.org/obo/FOODON_03460143 * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152)

f o o d o n 03303872c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303872

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'broth or stock' (http://purl.obolibrary.org/obo/FOODON_03420170)

f o o d o n 03303873c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303873

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107)

f o o d o n 03303875c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303875

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151) * has substance added 'nut or seed added' (http://purl.obolibrary.org/obo/FOODON_03460177)

f o o d o n 03303876c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303876

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'lipolytic fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460127)

f o o d o n 03303877c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303877

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'partial fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460247) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03303878c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303878

SIREN DB annotation: * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151)

f o o d o n 03303881c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303881

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'semiliquid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430110) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03303882c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303882

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * immersed in 'packed in water' (http://purl.obolibrary.org/obo/FOODON_03480017)

f o o d o n 03303883c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303883

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * has substance added http://purl.obolibrary.org/obo/FOODON_03460191 * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * immersed in 'packed in gravy or sauce, meat' (http://purl.obolibrary.org/obo/FOODON_03480036)

f o o d o n 03303884c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303884

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has substance added 'animal fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460262)

f o o d o n 03303885c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303885

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * has substance added http://purl.obolibrary.org/obo/FOODON_03460143 * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221) * has substance added 'vegetable fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460263)

f o o d o n 03303886c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303886

SIREN DB annotation: * has quality 'semiliquid' (http://purl.obolibrary.org/obo/FOODON_03430103) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151)

f o o d o n 03303887c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303887

SIREN DB annotation: * has quality 'semiliquid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430135) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03303888c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303888

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03303889c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303889

SIREN DB annotation: * has quality 'beverage base' (http://purl.obolibrary.org/obo/FOODON_03530088) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138)

f o o d o n 03303890c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303890

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150)

f o o d o n 03303891c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303891

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184 * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'animal fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460262)

f o o d o n 03303892c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303892

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240)

f o o d o n 03303893c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303893

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'freeze-drying' (http://purl.obolibrary.org/obo/FOODON_03470130) * has consumer 'pet fish as consumer' (http://purl.obolibrary.org/obo/FOODON_03510012)

f o o d o n 03303894c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303894

SIREN DB annotation: * has quality 'semiliquid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430110) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel removed, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420230) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03303895c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303895

SIREN DB annotation: * has quality 'semiliquid' (http://purl.obolibrary.org/obo/FOODON_03430103) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'whole egg without shell' (http://purl.obolibrary.org/obo/FOODON_03420225) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03303897c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303897

SIREN DB annotation: * surrounded by 'metal container' (http://purl.obolibrary.org/obo/FOODON_03490151) * has quality 'liquid, low viscosity, with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430149) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500024 * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03303898c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303898

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'cut into short pieces' (http://purl.obolibrary.org/obo/FOODON_03430111) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240) * formed as a result of 'food hydrogenation proess' (http://purl.obolibrary.org/obo/FOODON_03460174) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has substance added 'vegetable fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460263)

f o o d o n 03303902c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303902

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'partial fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460247) * has consumer 'low fat food' (http://purl.obolibrary.org/obo/FOODON_03510039)

f o o d o n 03303903c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303903

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has substance added 'dairy product added' (http://purl.obolibrary.org/obo/FOODON_03460242)

f o o d o n 03303905c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303905

SIREN DB annotation: * derives from 'D-glucose' (http://purl.obolibrary.org/obo/CHEBI_17634) * has substance added 'protein added' (http://purl.obolibrary.org/obo/FOODON_03460164) * has substance added 'vegetable fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460263)

f o o d o n 03303906c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303906

SIREN DB annotation: * has quality 'liquid, high viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430121) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'animal fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460262)

f o o d o n 03303907c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303907

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03303908c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303908

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03303909c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303909

SIREN DB annotation: * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119)

f o o d o n 03303910c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303910

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'vitamin D' (http://purl.obolibrary.org/obo/CHEBI_27300) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'protein added' (http://purl.obolibrary.org/obo/FOODON_03460164) * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03303911c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303911

SIREN DB annotation: * has quality 'semiliquid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430110) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'gelatin' (http://purl.obolibrary.org/obo/CHEBI_5291) * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03303912c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303912

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel removed, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420230) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03303913c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303913

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03303914c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303914

SIREN DB annotation: * has quality 'semiliquid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430110) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03303915c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303915

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03303919c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303919

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * derives from 'essential oil, oleoresin or other flavoring substance' (http://purl.obolibrary.org/obo/FOODON_03420260)

f o o d o n 03303920c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303920

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200)

f o o d o n 03303921c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303921

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200)

f o o d o n 03303923c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303923

SIREN DB annotation: * has quality 'sliced, thin, below 0.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430145) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'pod containing small, immature seed' (http://purl.obolibrary.org/obo/FOODON_03420169) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03303926c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303926

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03303927c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303927

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'chocolate coating or covering process' (http://purl.obolibrary.org/obo/FOODON_03460355) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147 * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231) * has substance added 'vegetable fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460263)

f o o d o n 03303929c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303929

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'salted' (http://purl.obolibrary.org/obo/FOODON_03460173) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256)

f o o d o n 03303930c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303930

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whole egg without shell' (http://purl.obolibrary.org/obo/FOODON_03420225) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03303932c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303932

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03303933c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303933

SIREN DB annotation: * has quality 'cut into short pieces' (http://purl.obolibrary.org/obo/FOODON_03430111) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240) * formed as a result of 'salted' (http://purl.obolibrary.org/obo/FOODON_03460173) * formed as a result of 'food hydrogenation proess' (http://purl.obolibrary.org/obo/FOODON_03460174) * has substance added 'vegetable fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460263)

f o o d o n 03303935c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303935

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added 'water addition process' (http://purl.obolibrary.org/obo/FOODON_03460148)

f o o d o n 03303936c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303936

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147 * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158)

f o o d o n 03303938c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303938

SIREN DB annotation: * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212

f o o d o n 03303943c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303943

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03303945c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303945

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'roasting seed process' (http://purl.obolibrary.org/obo/FOODON_03460391) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added http://purl.obolibrary.org/obo/FOODON_03460124 * has substance added http://purl.obolibrary.org/obo/FOODON_03460184 * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03303946c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303946

SIREN DB annotation: * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03303947c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303947

SIREN DB annotation: * has quality 'whole' (http://purl.obolibrary.org/obo/FOODON_03430131) * has quality 'heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440022) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'chocolate coating or covering process' (http://purl.obolibrary.org/obo/FOODON_03460355) * formed as a result of 'roasting seed process' (http://purl.obolibrary.org/obo/FOODON_03460391) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231) * has substance added 'vegetable fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460263) * has substance added http://purl.obolibrary.org/obo/FOODON_03460297

f o o d o n 03303951c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303951

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * has substance added 'sugar syrup or sugar syrup solids added' (http://purl.obolibrary.org/obo/FOODON_03460280)

f o o d o n 03303952c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303952

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * has substance added 'pectin added' (http://purl.obolibrary.org/obo/FOODON_03460145) * has substance added http://purl.obolibrary.org/obo/FOODON_03460340

f o o d o n 03303956c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03303956

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229)

f o o d o n 03304000c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304000

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'curing or aging 12 months or over' (http://purl.obolibrary.org/obo/FOODON_03460294) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151)

f o o d o n 03304002c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304002

SIREN DB annotation: * has quality 'semiliquid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430135) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186

f o o d o n 03304003c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304003

SIREN DB annotation: * has quality 'semiliquid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430110) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151)

f o o d o n 03304005c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304005

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03304006c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304006

SIREN DB annotation: * has quality 'liquid, high viscosity' (http://purl.obolibrary.org/obo/FOODON_03430102) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200)

f o o d o n 03304007c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304007

SIREN DB annotation: * has quality 'liquid, high viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430121) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has substance added 'animal fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460262)

f o o d o n 03304008c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304008

SIREN DB annotation: * surrounded by 'bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490203) * has quality 'liquid, high viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430121) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212

f o o d o n 03304009c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304009

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'liquid, high viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430121) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212

f o o d o n 03304010c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304010

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'cooking with added fat or oil' (http://purl.obolibrary.org/obo/FOODON_03450025) * has substance added 'vegetable fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460263)

f o o d o n 03304011c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304011

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160)

f o o d o n 03304012c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304012

SIREN DB annotation: * has quality 'liquid, high viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430121) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has substance added 'animal fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460262)

f o o d o n 03304013c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304013

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * has substance added 'mushroom food product' (http://purl.obolibrary.org/obo/FOODON_00001287) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * immersed in 'packed in gravy or sauce' (http://purl.obolibrary.org/obo/FOODON_03480034)

f o o d o n 03304014c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304014

SIREN DB annotation: * has quality 'liquid, high viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430121) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151) * has substance added http://purl.obolibrary.org/obo/FOODON_03460191 * has substance added 'vegetable fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460263)

f o o d o n 03304015c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304015

SIREN DB annotation: * surrounded by 'multicontainer package' (http://purl.obolibrary.org/obo/FOODON_03490208) * has quality 'physical state, shape or form, multiple' (http://purl.obolibrary.org/obo/FOODON_03430108) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * has substance added http://purl.obolibrary.org/obo/FOODON_03460143 * has substance added http://purl.obolibrary.org/obo/FOODON_03460191 * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03304016c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304016

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'butter' (http://purl.obolibrary.org/obo/FOODON_00001023) * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'flavoring, spice or herb added, natural' (http://purl.obolibrary.org/obo/FOODON_03460229) * has substance added http://purl.obolibrary.org/obo/FOODON_03460185

f o o d o n 03304017c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304017

SIREN DB annotation: * has quality 'semiliquid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430110) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * formed as a result of 'pickling process' (http://purl.obolibrary.org/obo/FOODON_03460190) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'flavoring, spice or herb added, natural' (http://purl.obolibrary.org/obo/FOODON_03460229) * has substance added http://purl.obolibrary.org/obo/FOODON_03460185 * has substance added http://purl.obolibrary.org/obo/FOODON_03460212

f o o d o n 03304018c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304018

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * formed as a result of 'flavoring, spice or herb added, natural' (http://purl.obolibrary.org/obo/FOODON_03460229) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added http://purl.obolibrary.org/obo/FOODON_03460185

f o o d o n 03304020c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304020

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03304022c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304022

SIREN DB annotation: * has quality 'liquid, high viscosity, with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430138) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'broth or stock' (http://purl.obolibrary.org/obo/FOODON_03420170) * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160) * has substance added 'food added' (http://purl.obolibrary.org/obo/FOODON_03460180) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03304023c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304023

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added http://purl.obolibrary.org/obo/FOODON_03460143 * has substance added 'vegetable fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460263)

f o o d o n 03304024c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304024

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03304025c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304025

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03304026c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304026

SIREN DB annotation: * has quality 'liquid, high viscosity, with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430138) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03304030c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304030

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'cream food product' (http://purl.obolibrary.org/obo/FOODON_00001216) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151)

f o o d o n 03304031c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304031

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'cream food product' (http://purl.obolibrary.org/obo/FOODON_00001216) * has substance added http://purl.obolibrary.org/obo/FOODON_03460143

f o o d o n 03304032c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304032

SIREN DB annotation: * has quality 'semiliquid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430110) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03304033c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304033

SIREN DB annotation: * has quality 'semiliquid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430110) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212

f o o d o n 03304034c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304034

SIREN DB annotation: * has quality 'beverage base' (http://purl.obolibrary.org/obo/FOODON_03530088) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'salted' (http://purl.obolibrary.org/obo/FOODON_03460173) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03304035c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304035

SIREN DB annotation: * has quality 'liquid, high viscosity, with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430138) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'broth or stock' (http://purl.obolibrary.org/obo/FOODON_03420170) * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160) * has substance added 'food added' (http://purl.obolibrary.org/obo/FOODON_03460180)

f o o d o n 03304036c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304036

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * has substance added http://purl.obolibrary.org/obo/FOODON_03460143 * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added 'butter added' (http://purl.obolibrary.org/obo/FOODON_03460271)

f o o d o n 03304037c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304037

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03304038c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304038

SIREN DB annotation: * has quality 'semiliquid' (http://purl.obolibrary.org/obo/FOODON_03430103) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167)

f o o d o n 03304039c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304039

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'pickling process' (http://purl.obolibrary.org/obo/FOODON_03460190) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) * has substance added 'sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460202) * has substance added 'artificial fruit flavoring added' (http://purl.obolibrary.org/obo/FOODON_03460395) * immersed in 'packed in gravy or sauce, fruit' (http://purl.obolibrary.org/obo/FOODON_03480045)

f o o d o n 03304041c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304041

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * derives from 'starch' (http://purl.obolibrary.org/obo/FOODON_03420203) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has substance added http://purl.obolibrary.org/obo/FOODON_03460279

f o o d o n 03304042c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304042

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * has substance added http://purl.obolibrary.org/obo/FOODON_03460143 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03304043c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304043

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03304045c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304045

SIREN DB annotation: * has quality 'disintegrated or ground' (http://purl.obolibrary.org/obo/FOODON_03430136) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel removed' (http://purl.obolibrary.org/obo/FOODON_03420138) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'natural heat drying' (http://purl.obolibrary.org/obo/FOODON_03470141)

f o o d o n 03304046c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304046

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'broth or stock' (http://purl.obolibrary.org/obo/FOODON_03420170) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151) * has substance added 'nut or seed added' (http://purl.obolibrary.org/obo/FOODON_03460177)

f o o d o n 03304047c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304047

SIREN DB annotation: * has quality 'liquid, high viscosity' (http://purl.obolibrary.org/obo/FOODON_03430102) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03304048c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304048

SIREN DB annotation: * has quality 'liquid, high viscosity, with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430138) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whole plant or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420150) * formed as a result of 'flavoring, spice or herb added, natural' (http://purl.obolibrary.org/obo/FOODON_03460229) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212

f o o d o n 03304050c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304050

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * derives from 'butter' (http://purl.obolibrary.org/obo/FOODON_00001023) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03304051c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304051

SIREN DB annotation: * has quality 'semiliquid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430110) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has substance added http://purl.obolibrary.org/obo/FOODON_03460297

f o o d o n 03304053c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304053

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'dark meat' (http://purl.obolibrary.org/obo/FOODON_03530002) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160) * has substance added http://purl.obolibrary.org/obo/FOODON_03460122 * immersed in 'packed in edible medium' (http://purl.obolibrary.org/obo/FOODON_03480011)

f o o d o n 03304054c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304054

SIREN DB annotation: * has quality 'semiliquid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430110) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151)

f o o d o n 03304057c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304057

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03304058c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304058

SIREN DB annotation: * has quality 'formulated mix' (http://purl.obolibrary.org/obo/FOODON_03530074) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208)

f o o d o n 03304059c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304059

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03304061c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304061

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03304065c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304065

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * formed as a result of 'artificially carbonated' (http://purl.obolibrary.org/obo/FOODON_03460109)

f o o d o n 03304066c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304066

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * formed as a result of 'artificially carbonated' (http://purl.obolibrary.org/obo/FOODON_03460109) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03304068c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304068

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar syrup or syrup solids' (http://purl.obolibrary.org/obo/FOODON_03420271) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03304071c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304071

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'D-glucose' (http://purl.obolibrary.org/obo/CHEBI_17634) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added http://purl.obolibrary.org/obo/FOODON_03460279 * has consumer 'salt free food' (http://purl.obolibrary.org/obo/FOODON_03510080)

f o o d o n 03304072c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304072

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added http://purl.obolibrary.org/obo/FOODON_03460153 * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03304076c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304076

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125)

f o o d o n 03304077c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304077

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'broth or stock' (http://purl.obolibrary.org/obo/FOODON_03420170) * formed as a result of 'instantizing process' (http://purl.obolibrary.org/obo/FOODON_03460169) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03304079c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304079

SIREN DB annotation: * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'instantizing process' (http://purl.obolibrary.org/obo/FOODON_03460169) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03304080c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304080

SIREN DB annotation: * has quality 'disintegrated or ground' (http://purl.obolibrary.org/obo/FOODON_03430136) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * derives from 'broth or stock' (http://purl.obolibrary.org/obo/FOODON_03420170) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03304081c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304081

SIREN DB annotation: * has quality 'disintegrated or ground' (http://purl.obolibrary.org/obo/FOODON_03430136) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * derives from 'broth or stock' (http://purl.obolibrary.org/obo/FOODON_03420170) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03304082c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304082

SIREN DB annotation: * has quality 'disintegrated or ground' (http://purl.obolibrary.org/obo/FOODON_03430136) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * derives from 'broth or stock' (http://purl.obolibrary.org/obo/FOODON_03420170) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03304084c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304084

SIREN DB annotation: * has quality 'liquid, low viscosity, with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430149) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'broth or stock' (http://purl.obolibrary.org/obo/FOODON_03420170) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added http://purl.obolibrary.org/obo/FOODON_03460191 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03304085c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304085

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added 'sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460202)

f o o d o n 03304086c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304086

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'flavoring added, artificial' (http://purl.obolibrary.org/obo/FOODON_03460228)

f o o d o n 03304088c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304088

SIREN DB annotation: * has quality 'liquid, high viscosity, with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430138) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'broth or stock' (http://purl.obolibrary.org/obo/FOODON_03420170) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added http://purl.obolibrary.org/obo/FOODON_03460191 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03304089c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304089

SIREN DB annotation: * has quality 'liquid, low viscosity, with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430149) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * has substance added http://purl.obolibrary.org/obo/FOODON_03460191 * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03304091c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304091

SIREN DB annotation: * surrounded by 'bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490203) * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104)

f o o d o n 03304093c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304093

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'tripe' (http://purl.obolibrary.org/obo/FOODON_03420192)

f o o d o n 03304096c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304096

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03304097c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304097

SIREN DB annotation: * has quality 'liquid, high viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430121) * derives from 'fruit, peel undetermined, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420163) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03304098c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304098

SIREN DB annotation: * has quality 'liquid, low viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430114) * derives from 'fruit, peel undetermined, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420163)

f o o d o n 03304099c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304099

SIREN DB annotation: * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104)

f o o d o n 03304100c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304100

SIREN DB annotation: * has quality 'divided into segments or wedges' (http://purl.obolibrary.org/obo/FOODON_03430107) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * immersed in 'packed in sweetened liquid' (http://purl.obolibrary.org/obo/FOODON_03480023)

f o o d o n 03304102c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304102

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'deep-frying' (http://purl.obolibrary.org/obo/FOODON_03450029) * formed as a result of 'fat or oil coated' (http://purl.obolibrary.org/obo/FOODON_03460233) * has substance added 'starch added' (http://purl.obolibrary.org/obo/FOODON_03460146) * has substance added http://purl.obolibrary.org/obo/FOODON_03460333

f o o d o n 03304103c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304103

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152)

f o o d o n 03304104c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304104

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * has substance added http://purl.obolibrary.org/obo/FOODON_03460143 * has substance added http://purl.obolibrary.org/obo/FOODON_03460147 * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03304105c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304105

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'instantizing process' (http://purl.obolibrary.org/obo/FOODON_03460169) * formed as a result of 'freeze-drying' (http://purl.obolibrary.org/obo/FOODON_03470130)

f o o d o n 03304108c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304108

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal, skinned, defeathered or scaled, eviscerated' (http://purl.obolibrary.org/obo/FOODON_03420120) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03304110c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304110

SIREN DB annotation: * has quality 'semiliquid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430135) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151) * has substance added 'butter added' (http://purl.obolibrary.org/obo/FOODON_03460271)

f o o d o n 03304111c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304111

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101) * formed as a result of 'salted' (http://purl.obolibrary.org/obo/FOODON_03460173) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'curing or aging 6 to 12 months' (http://purl.obolibrary.org/obo/FOODON_03460293) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152)

f o o d o n 03304112c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304112

SIREN DB annotation: * has quality 'semiliquid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430110) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'flavoring added, artificial' (http://purl.obolibrary.org/obo/FOODON_03460228) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221) * has substance added 'soy protein added' (http://purl.obolibrary.org/obo/FOODON_03460257)

f o o d o n 03304113c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304113

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * immersed in 'packed in gravy or sauce, vegetable' (http://purl.obolibrary.org/obo/FOODON_03480037) * has consumer 'no salt added claim or use' (http://purl.obolibrary.org/obo/FOODON_03510078) * has consumer 'salt free food' (http://purl.obolibrary.org/obo/FOODON_03510080)

f o o d o n 03304114c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304114

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * derives from 'butter' (http://purl.obolibrary.org/obo/FOODON_00001023) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'flavoring, spice or herb added, natural' (http://purl.obolibrary.org/obo/FOODON_03460229) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added http://purl.obolibrary.org/obo/FOODON_03460185

f o o d o n 03304115c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304115

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * derives from 'butter' (http://purl.obolibrary.org/obo/FOODON_00001023) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'flavoring, spice or herb added, natural' (http://purl.obolibrary.org/obo/FOODON_03460229) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added http://purl.obolibrary.org/obo/FOODON_03460185

f o o d o n 03304116c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304116

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03304117c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304117

SIREN DB annotation: * has quality 'liquid, high viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430121) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03304118c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304118

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240) * formed as a result of 'broiling or grilling' (http://purl.obolibrary.org/obo/FOODON_03450006)

f o o d o n 03304119c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304119

SIREN DB annotation: * has quality 'semiliquid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430110) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151) * has substance added http://purl.obolibrary.org/obo/FOODON_03460185 * has substance added 'dairy product added' (http://purl.obolibrary.org/obo/FOODON_03460242) * has substance added 'soy protein added' (http://purl.obolibrary.org/obo/FOODON_03460257) * immersed in 'packed in gravy or sauce' (http://purl.obolibrary.org/obo/FOODON_03480034)

f o o d o n 03304124c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304124

SIREN DB annotation: * surrounded by 'can' (http://purl.obolibrary.org/obo/FOODON_03490204) * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500023 * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151) * immersed in 'packed in gravy or sauce' (http://purl.obolibrary.org/obo/FOODON_03480034)

f o o d o n 03304128c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304128

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added http://purl.obolibrary.org/obo/FOODON_03460296

f o o d o n 03304132c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304132

SIREN DB annotation: * has quality 'semiliquid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430110) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added http://purl.obolibrary.org/obo/FOODON_03460191 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03304133c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304133

SIREN DB annotation: * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has substance added http://purl.obolibrary.org/obo/FOODON_03460191 * has consumer 'pet dog as consumer' (http://purl.obolibrary.org/obo/FOODON_03510031)

f o o d o n 03304134c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304134

SIREN DB annotation: * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has substance added http://purl.obolibrary.org/obo/FOODON_03460191 * has consumer 'pet dog as consumer' (http://purl.obolibrary.org/obo/FOODON_03510031)

f o o d o n 03304135c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304135

SIREN DB annotation: * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has substance added http://purl.obolibrary.org/obo/FOODON_03460171 * has consumer 'pet dog as consumer' (http://purl.obolibrary.org/obo/FOODON_03510031)

f o o d o n 03304136c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304136

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03304138c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304138

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'beverage base, dry' (http://purl.obolibrary.org/obo/FOODON_03530089) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'instantizing process' (http://purl.obolibrary.org/obo/FOODON_03460169) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184 * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03304139c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304139

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'meat color, undesignated or unknown (deprecated)' (http://purl.obolibrary.org/obo/FOODON_03530003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * immersed in 'packed in gravy or sauce' (http://purl.obolibrary.org/obo/FOODON_03480034)

f o o d o n 03304141c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304141

SIREN DB annotation: * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'formulated mix' (http://purl.obolibrary.org/obo/FOODON_03530074) * derives from 'D-glucose' (http://purl.obolibrary.org/obo/CHEBI_17634) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03304142c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304142

SIREN DB annotation: * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'formulated mix' (http://purl.obolibrary.org/obo/FOODON_03530074) * derives from 'broth or stock' (http://purl.obolibrary.org/obo/FOODON_03420170) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151) * has substance added 'nut or seed added' (http://purl.obolibrary.org/obo/FOODON_03460177)

f o o d o n 03304144c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304144

SIREN DB annotation: * has quality 'divided into halves' (http://purl.obolibrary.org/obo/FOODON_03430116) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240) * has substance added 'honey added' (http://purl.obolibrary.org/obo/FOODON_03460149) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has substance added 'butter added' (http://purl.obolibrary.org/obo/FOODON_03460271) * immersed in 'packed in gravy or sauce' (http://purl.obolibrary.org/obo/FOODON_03480034)

f o o d o n 03304146c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304146

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has consumer 'low sodium food' (http://purl.obolibrary.org/obo/FOODON_03510156)

f o o d o n 03304147c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304147

SIREN DB annotation: * has quality 'semiliquid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430135) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) * has substance added 'vegetable fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460263) * has consumer 'low sodium food' (http://purl.obolibrary.org/obo/FOODON_03510156)

f o o d o n 03304150c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304150

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added 'nicotinic acid' (http://purl.obolibrary.org/obo/CHEBI_15940) * has substance added 'riboflavin' (http://purl.obolibrary.org/obo/CHEBI_17015) * has substance added 'iron added' (http://purl.obolibrary.org/obo/FOODON_03460181) * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has substance added http://purl.obolibrary.org/obo/FOODON_03460309

f o o d o n 03304152c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304152

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190)

f o o d o n 03304153c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304153

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * has quality 'beverage base' (http://purl.obolibrary.org/obo/FOODON_03530088) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155)

f o o d o n 03304154c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304154

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132)

f o o d o n 03304157c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304157

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03304158c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304158

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'D-glucose' (http://purl.obolibrary.org/obo/CHEBI_17634) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added http://purl.obolibrary.org/obo/FOODON_03460279

f o o d o n 03304160c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304160

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * derives from 'broth or stock' (http://purl.obolibrary.org/obo/FOODON_03420170) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'instantizing process' (http://purl.obolibrary.org/obo/FOODON_03460169) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03304161c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304161

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * formed as a result of 'food homogenization or emulsification process' (http://purl.obolibrary.org/obo/FOODON_03460306)

f o o d o n 03304162c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304162

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190)

f o o d o n 03304163c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304163

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150)

f o o d o n 03304164c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304164

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * formed as a result of 'flavoring added, artificial' (http://purl.obolibrary.org/obo/FOODON_03460228)

f o o d o n 03304165c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304165

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190)

f o o d o n 03304166c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304166

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190)

f o o d o n 03304167c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304167

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * formed as a result of 'food hydrogenation proess' (http://purl.obolibrary.org/obo/FOODON_03460174)

f o o d o n 03304169c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304169

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * formed as a result of 'food aeration by whipping' (http://purl.obolibrary.org/obo/FOODON_03460358)

f o o d o n 03304170c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304170

SIREN DB annotation: * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'formulated mix' (http://purl.obolibrary.org/obo/FOODON_03530074) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151)

f o o d o n 03304171c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304171

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03304172c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304172

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184 * has substance added http://purl.obolibrary.org/obo/FOODON_03460205 * has substance added 'butter added' (http://purl.obolibrary.org/obo/FOODON_03460271)

f o o d o n 03304173c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304173

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'griddle cooking' (http://purl.obolibrary.org/obo/FOODON_03450008) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03304174c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304174

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'broth or stock' (http://purl.obolibrary.org/obo/FOODON_03420170)

f o o d o n 03304175c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304175

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190)

f o o d o n 03304176c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304176

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190)

f o o d o n 03304177c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304177

SIREN DB annotation: * surrounded by 'can' (http://purl.obolibrary.org/obo/FOODON_03490204) * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500023 * formed as a result of 'smoked or smoke-flavored' (http://purl.obolibrary.org/obo/FOODON_03460172) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03304178c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304178

SIREN DB annotation: * surrounded by 'can' (http://purl.obolibrary.org/obo/FOODON_03490204) * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500023 * formed as a result of 'smoked or smoke-flavored' (http://purl.obolibrary.org/obo/FOODON_03460172) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03304180c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304180

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * formed as a result of 'smoked by smoke infiltration' (http://purl.obolibrary.org/obo/FOODON_03460118) * formed as a result of 'preservation by smoking' (http://purl.obolibrary.org/obo/FOODON_03470106)

f o o d o n 03304181c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304181

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'smoked by smoke infiltration' (http://purl.obolibrary.org/obo/FOODON_03460118) * formed as a result of 'preservation by smoking' (http://purl.obolibrary.org/obo/FOODON_03470106)

f o o d o n 03304183c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304183

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'smoked or smoke-flavored' (http://purl.obolibrary.org/obo/FOODON_03460172)

f o o d o n 03304184c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304184

SIREN DB annotation: * surrounded by 'paper wrapper' (http://purl.obolibrary.org/obo/FOODON_03490173) * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500039 * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'salted' (http://purl.obolibrary.org/obo/FOODON_03460173) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212

f o o d o n 03304185c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304185

SIREN DB annotation: * surrounded by 'paper wrapper' (http://purl.obolibrary.org/obo/FOODON_03490173) * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500039 * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'salted' (http://purl.obolibrary.org/obo/FOODON_03460173) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'mushroom food product' (http://purl.obolibrary.org/obo/FOODON_00001287)

f o o d o n 03304186c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304186

SIREN DB annotation: * has quality 'semiliquid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430110) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'water removal to reconstitution ratio 1 plus 1' (http://purl.obolibrary.org/obo/FOODON_03460114) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added http://purl.obolibrary.org/obo/FOODON_03460191

f o o d o n 03304188c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304188

SIREN DB annotation: * has quality 'liquid, low viscosity, with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430149) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * has substance added http://purl.obolibrary.org/obo/FOODON_03460171 * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03304189c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304189

SIREN DB annotation: * has quality 'liquid, low viscosity, with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430149) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'broth or stock' (http://purl.obolibrary.org/obo/FOODON_03420170) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151) * has substance added http://purl.obolibrary.org/obo/FOODON_03460191 * has substance added http://purl.obolibrary.org/obo/FOODON_03460212

f o o d o n 03304190c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304190

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'broth or stock' (http://purl.obolibrary.org/obo/FOODON_03420170) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03304192c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304192

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03304194c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304194

SIREN DB annotation: * surrounded by 'multicontainer package' (http://purl.obolibrary.org/obo/FOODON_03490208) * has quality 'physical state, shape or form, multiple' (http://purl.obolibrary.org/obo/FOODON_03430108) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * has substance added http://purl.obolibrary.org/obo/FOODON_03460143 * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03304197c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304197

SIREN DB annotation: * has quality 'semiliquid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430110) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'water removal to reconstitution ratio 1 plus 1' (http://purl.obolibrary.org/obo/FOODON_03460114) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has substance added 'dairy product added' (http://purl.obolibrary.org/obo/FOODON_03460242)

f o o d o n 03304198c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304198

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03304199c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304199

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'water removal to reconstitution ratio 1 plus 1' (http://purl.obolibrary.org/obo/FOODON_03460114) * has substance added http://purl.obolibrary.org/obo/FOODON_03460171 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03304200c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304200

SIREN DB annotation: * has quality 'liquid, low viscosity' (http://purl.obolibrary.org/obo/FOODON_03430109) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'broth or stock' (http://purl.obolibrary.org/obo/FOODON_03420170)

f o o d o n 03304201c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304201

SIREN DB annotation: * has quality 'liquid, low viscosity' (http://purl.obolibrary.org/obo/FOODON_03430109) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'broth or stock' (http://purl.obolibrary.org/obo/FOODON_03420170) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186

f o o d o n 03304202c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304202

SIREN DB annotation: * has quality 'liquid, low viscosity, with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430149) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'broth or stock' (http://purl.obolibrary.org/obo/FOODON_03420170) * has substance added http://purl.obolibrary.org/obo/FOODON_03460191 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03304204c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304204

SIREN DB annotation: * has quality 'semiliquid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430110) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03304205c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304205

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'flavoring, spice or herb added, natural' (http://purl.obolibrary.org/obo/FOODON_03460229) * has substance added http://purl.obolibrary.org/obo/FOODON_03460185 * has substance added 'dairy product added' (http://purl.obolibrary.org/obo/FOODON_03460242)

f o o d o n 03304206c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304206

SIREN DB annotation: * has quality 'semiliquid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430110) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has substance added 'vegetable fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460263)

f o o d o n 03304207c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304207

SIREN DB annotation: * has quality 'liquid, high viscosity' (http://purl.obolibrary.org/obo/FOODON_03430102) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * has substance added http://purl.obolibrary.org/obo/FOODON_03460153

f o o d o n 03304208c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304208

SIREN DB annotation: * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'broth or stock' (http://purl.obolibrary.org/obo/FOODON_03420170) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138)

f o o d o n 03304209c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304209

SIREN DB annotation: * has quality 'semiliquid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430110) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'broth or stock' (http://purl.obolibrary.org/obo/FOODON_03420170) * formed as a result of 'water removal to reconstitution ratio 1 plus 1' (http://purl.obolibrary.org/obo/FOODON_03460114) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added http://purl.obolibrary.org/obo/FOODON_03460171 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03304210c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304210

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100)

f o o d o n 03304212c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304212

SIREN DB annotation: * has quality 'liquid, low viscosity, with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430149) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'broth or stock' (http://purl.obolibrary.org/obo/FOODON_03420170) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151) * has substance added http://purl.obolibrary.org/obo/FOODON_03460171

f o o d o n 03304213c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304213

SIREN DB annotation: * has quality 'liquid, low viscosity' (http://purl.obolibrary.org/obo/FOODON_03430109) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'broth or stock' (http://purl.obolibrary.org/obo/FOODON_03420170) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151) * has substance added 'animal fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460262)

f o o d o n 03304214c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304214

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'water addition process' (http://purl.obolibrary.org/obo/FOODON_03460148)

f o o d o n 03304215c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304215

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added http://purl.obolibrary.org/obo/FOODON_03460212

f o o d o n 03304216c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304216

SIREN DB annotation: * surrounded by 'metal container' (http://purl.obolibrary.org/obo/FOODON_03490151) * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500019 * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added 'lactose' (http://purl.obolibrary.org/obo/CHEBI_17716) * has substance added 'mineral added' (http://purl.obolibrary.org/obo/FOODON_03460159) * has substance added http://purl.obolibrary.org/obo/FOODON_03460163 * has substance added 'vegetable fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460263) * has consumer 'infant or toddler consumer' (http://purl.obolibrary.org/obo/FOODON_03510020)

f o o d o n 03304217c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304217

SIREN DB annotation: * surrounded by 'plastic container, flexible or film' (http://purl.obolibrary.org/obo/FOODON_03490186) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500031 * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has consumer 'infant or toddler consumer' (http://purl.obolibrary.org/obo/FOODON_03510020)

f o o d o n 03304218c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304218

SIREN DB annotation: * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has consumer 'infant or toddler consumer' (http://purl.obolibrary.org/obo/FOODON_03510020)

f o o d o n 03304221c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304221

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * derives from 'fruit, peel removed, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420230) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03304222c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304222

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added 'water addition process' (http://purl.obolibrary.org/obo/FOODON_03460148) * has consumer 'infant or toddler consumer' (http://purl.obolibrary.org/obo/FOODON_03510020)

f o o d o n 03304223c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304223

SIREN DB annotation: * has substance added http://purl.obolibrary.org/obo/FOODON_03460147 * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has consumer 'infant or toddler consumer' (http://purl.obolibrary.org/obo/FOODON_03510020)

f o o d o n 03304224c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304224

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, with bone, with skin' (http://purl.obolibrary.org/obo/FOODON_03420265) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03304225c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304225

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03304226c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304226

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03304227c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304227

SIREN DB annotation: * has quality 'whole and pieces' (http://purl.obolibrary.org/obo/FOODON_03430104) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * has substance added 'nut or seed added' (http://purl.obolibrary.org/obo/FOODON_03460177) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * immersed in 'packed in gravy or sauce' (http://purl.obolibrary.org/obo/FOODON_03480034)

f o o d o n 03304228c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304228

SIREN DB annotation: * has quality 'semiliquid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430110) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151) * has substance added http://purl.obolibrary.org/obo/FOODON_03460185 * has substance added 'dairy product added' (http://purl.obolibrary.org/obo/FOODON_03460242) * immersed in 'packed in gravy or sauce' (http://purl.obolibrary.org/obo/FOODON_03480034)

f o o d o n 03304229c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304229

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'broth or stock' (http://purl.obolibrary.org/obo/FOODON_03420170) * has substance added 'mushroom food product' (http://purl.obolibrary.org/obo/FOODON_00001287) * has substance added http://purl.obolibrary.org/obo/FOODON_03460153 * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * immersed in 'packed in gravy or sauce' (http://purl.obolibrary.org/obo/FOODON_03480034)

f o o d o n 03304230c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304230

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * has substance added http://purl.obolibrary.org/obo/FOODON_03460143 * immersed in 'packed in gravy or sauce, dairy or egg component' (http://purl.obolibrary.org/obo/FOODON_03480033)

f o o d o n 03304231c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304231

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152)

f o o d o n 03304232c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304232

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'formulated mix' (http://purl.obolibrary.org/obo/FOODON_03530074) * derives from 'sprout' (http://purl.obolibrary.org/obo/FOODON_03420183) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * immersed in 'packed in gravy or sauce, dairy or egg component' (http://purl.obolibrary.org/obo/FOODON_03480033)

f o o d o n 03304233c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304233

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184 * has substance added 'vegetable fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460263)

f o o d o n 03304234c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304234

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * formed as a result of 'roasting seed process' (http://purl.obolibrary.org/obo/FOODON_03460391) * has substance added http://purl.obolibrary.org/obo/FOODON_03460124 * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added http://purl.obolibrary.org/obo/FOODON_03460340

f o o d o n 03304237c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304237

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * has substance added http://purl.obolibrary.org/obo/FOODON_03460191 * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * immersed in 'packed in gravy or sauce' (http://purl.obolibrary.org/obo/FOODON_03480034)

f o o d o n 03304240c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304240

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'breaded or batter-coated' (http://purl.obolibrary.org/obo/FOODON_03460188)

f o o d o n 03304241c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304241

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03304242c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304242

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03304243c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304243

SIREN DB annotation: * has quality 'liquid, high viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430121) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * has substance added http://purl.obolibrary.org/obo/FOODON_03460191 * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03304244c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304244

SIREN DB annotation: * has quality 'liquid, low viscosity, with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430149) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'broth or stock' (http://purl.obolibrary.org/obo/FOODON_03420170) * has substance added http://purl.obolibrary.org/obo/FOODON_03460191 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03304245c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304245

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'broth or stock' (http://purl.obolibrary.org/obo/FOODON_03420170) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03304246c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304246

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'broth or stock' (http://purl.obolibrary.org/obo/FOODON_03420170) * has substance added http://purl.obolibrary.org/obo/FOODON_03460153 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03304247c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304247

SIREN DB annotation: * surrounded by 'metal container' (http://purl.obolibrary.org/obo/FOODON_03490151) * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500024 * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03304248c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304248

SIREN DB annotation: * has quality 'disintegrated or ground' (http://purl.obolibrary.org/obo/FOODON_03430136) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * derives from 'broth or stock' (http://purl.obolibrary.org/obo/FOODON_03420170) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added http://purl.obolibrary.org/obo/FOODON_03460171 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03304249c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304249

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * derives from 'whole plant or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420150) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03304250c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304250

SIREN DB annotation: * has quality 'disintegrated or ground' (http://purl.obolibrary.org/obo/FOODON_03430136) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has substance added 'animal fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460262)

f o o d o n 03304251c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304251

SIREN DB annotation: * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'formulated mix' (http://purl.obolibrary.org/obo/FOODON_03530074) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * has substance added http://purl.obolibrary.org/obo/FOODON_03460191

f o o d o n 03304252c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304252

SIREN DB annotation: * has quality 'liquid, low viscosity, with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430149) * has quality 'formulated mix' (http://purl.obolibrary.org/obo/FOODON_03530074) * derives from 'broth or stock' (http://purl.obolibrary.org/obo/FOODON_03420170) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added http://purl.obolibrary.org/obo/FOODON_03460191 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03304253c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304253

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added http://purl.obolibrary.org/obo/FOODON_03460191

f o o d o n 03304254c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304254

SIREN DB annotation: * has quality 'liquid, high viscosity, with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430138) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'broth or stock' (http://purl.obolibrary.org/obo/FOODON_03420170) * has substance added http://purl.obolibrary.org/obo/FOODON_03460153 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has substance added 'dairy product added' (http://purl.obolibrary.org/obo/FOODON_03460242)

f o o d o n 03304255c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304255

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * derives from 'broth or stock' (http://purl.obolibrary.org/obo/FOODON_03420170)

f o o d o n 03304256c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304256

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'broth or stock' (http://purl.obolibrary.org/obo/FOODON_03420170) * has substance added http://purl.obolibrary.org/obo/FOODON_03460191 * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03304257c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304257

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03304259c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304259

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125)

f o o d o n 03304260c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304260

SIREN DB annotation: * has quality 'liquid, high viscosity' (http://purl.obolibrary.org/obo/FOODON_03430102) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184

f o o d o n 03304261c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304261

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03304262c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304262

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'nicotinic acid' (http://purl.obolibrary.org/obo/CHEBI_15940) * has substance added 'riboflavin' (http://purl.obolibrary.org/obo/CHEBI_17015) * has substance added 'iron added' (http://purl.obolibrary.org/obo/FOODON_03460181) * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has substance added http://purl.obolibrary.org/obo/FOODON_03460309

f o o d o n 03304264c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304264

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'nicotinic acid' (http://purl.obolibrary.org/obo/CHEBI_15940) * has substance added 'riboflavin' (http://purl.obolibrary.org/obo/CHEBI_17015) * has substance added 'iron added' (http://purl.obolibrary.org/obo/FOODON_03460181) * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has substance added http://purl.obolibrary.org/obo/FOODON_03460309

f o o d o n 03304265c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304265

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'protein added' (http://purl.obolibrary.org/obo/FOODON_03460164) * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194)

f o o d o n 03304266c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304266

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'butter added' (http://purl.obolibrary.org/obo/FOODON_03460271)

f o o d o n 03304267c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304267

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * has substance added http://purl.obolibrary.org/obo/FOODON_03460143 * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * immersed in 'packed in gravy or sauce' (http://purl.obolibrary.org/obo/FOODON_03480034)

f o o d o n 03304268c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304268

SIREN DB annotation: * surrounded by 'multicontainer package' (http://purl.obolibrary.org/obo/FOODON_03490208) * has quality 'physical state, shape or form, multiple' (http://purl.obolibrary.org/obo/FOODON_03430108) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * has substance added http://purl.obolibrary.org/obo/FOODON_03460143 * has substance added http://purl.obolibrary.org/obo/FOODON_03460191 * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03304270c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304270

SIREN DB annotation: * surrounded by 'bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490203) * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'carbonated by fermentation' (http://purl.obolibrary.org/obo/FOODON_03460246) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104)

f o o d o n 03304273c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304273

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * formed as a result of 'carbonated' (http://purl.obolibrary.org/obo/FOODON_03460175) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03304276c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304276

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'fruit, peel present, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420139) * formed as a result of 'artificially carbonated' (http://purl.obolibrary.org/obo/FOODON_03460109) * has substance added 'sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460202)

f o o d o n 03304278c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304278

SIREN DB annotation: * has quality 'disintegrated or ground' (http://purl.obolibrary.org/obo/FOODON_03430136) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'instantizing process' (http://purl.obolibrary.org/obo/FOODON_03460169)

f o o d o n 03304282c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304282

SIREN DB annotation: * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'food added' (http://purl.obolibrary.org/obo/FOODON_03460180)

f o o d o n 03304285c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304285

SIREN DB annotation: * has quality 'divided or disintegrated' (http://purl.obolibrary.org/obo/FOODON_03430122) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'pod or seed' (http://purl.obolibrary.org/obo/FOODON_03420158)

f o o d o n 03304287c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304287

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * immersed in 'packed in gravy or sauce' (http://purl.obolibrary.org/obo/FOODON_03480034)

f o o d o n 03304289c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304289

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * derives from 'pod or seed' (http://purl.obolibrary.org/obo/FOODON_03420158) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03304292c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304292

SIREN DB annotation: * has quality 'whole and pieces' (http://purl.obolibrary.org/obo/FOODON_03430104) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03304293c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304293

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03304296c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304296

SIREN DB annotation: * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992)

f o o d o n 03304297c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304297

SIREN DB annotation: * has quality 'crystal' (http://purl.obolibrary.org/obo/FOODON_03430143) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * has consumer 'unpurified or unrefined claim or use' (http://purl.obolibrary.org/obo/FOODON_03510122)

f o o d o n 03304299c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304299

SIREN DB annotation: * has quality 'crystal' (http://purl.obolibrary.org/obo/FOODON_03430143) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * has substance added 'certified color added' (http://purl.obolibrary.org/obo/FOODON_03460133)

f o o d o n 03304301c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304301

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar syrup or syrup solids' (http://purl.obolibrary.org/obo/FOODON_03420271) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200)

f o o d o n 03304302c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304302

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992)

f o o d o n 03304305c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304305

SIREN DB annotation: * has quality 'crystal' (http://purl.obolibrary.org/obo/FOODON_03430143) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992)

f o o d o n 03304310c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304310

SIREN DB annotation: * has quality 'crystal' (http://purl.obolibrary.org/obo/FOODON_03430143) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'brown sugar' (http://purl.obolibrary.org/obo/FOODON_03420156) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03304311c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304311

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253)

f o o d o n 03304313c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304313

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'germinated or sprouted seed' (http://purl.obolibrary.org/obo/FOODON_03420102)

f o o d o n 03304315c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304315

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'white sugar' (http://purl.obolibrary.org/obo/FOODON_03420157) * has substance added 'starch added' (http://purl.obolibrary.org/obo/FOODON_03460146)

f o o d o n 03304316c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304316

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * formed as a result of 'carbohydrate removal process' (http://purl.obolibrary.org/obo/FOODON_03460266)

f o o d o n 03304317c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304317

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * formed as a result of 'carbohydrate removal process' (http://purl.obolibrary.org/obo/FOODON_03460266)

f o o d o n 03304321c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304321

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'partial fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460247) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184 * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has substance added 'vitamin a or carotenes added' (http://purl.obolibrary.org/obo/FOODON_03460213) * has consumer 'low fat food' (http://purl.obolibrary.org/obo/FOODON_03510039)

f o o d o n 03304322c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304322

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'vitamin a or carotenes added' (http://purl.obolibrary.org/obo/FOODON_03460213)

f o o d o n 03304323c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304323

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03304324c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304324

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'beverage base, liquid' (http://purl.obolibrary.org/obo/FOODON_03530091) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'nut or seed added' (http://purl.obolibrary.org/obo/FOODON_03460177)

f o o d o n 03304325c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304325

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'beverage base, liquid' (http://purl.obolibrary.org/obo/FOODON_03530091) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03304326c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304326

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'beverage base, liquid' (http://purl.obolibrary.org/obo/FOODON_03530091) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03304327c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304327

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'beverage base, liquid' (http://purl.obolibrary.org/obo/FOODON_03530091) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03304328c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304328

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'beverage base, liquid' (http://purl.obolibrary.org/obo/FOODON_03530091) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03304329c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304329

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'beverage base, liquid' (http://purl.obolibrary.org/obo/FOODON_03530091) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03304330c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304330

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'beverage base, liquid' (http://purl.obolibrary.org/obo/FOODON_03530091) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03304331c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304331

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'beverage base, liquid' (http://purl.obolibrary.org/obo/FOODON_03530091) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03304333c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304333

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03304337c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304337

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03304338c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304338

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103)

f o o d o n 03304339c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304339

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part, with bone, with skin' (http://purl.obolibrary.org/obo/FOODON_03420265)

f o o d o n 03304341c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304341

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103)

f o o d o n 03304343c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304343

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03304344c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304344

SIREN DB annotation: * has quality 'semiliquid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430135) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * has substance added 'water addition process' (http://purl.obolibrary.org/obo/FOODON_03460148) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186

f o o d o n 03304348c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304348

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'smoked by smoke infiltration' (http://purl.obolibrary.org/obo/FOODON_03460118) * formed as a result of 'salted' (http://purl.obolibrary.org/obo/FOODON_03460173) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'preservation by smoking' (http://purl.obolibrary.org/obo/FOODON_03470106)

f o o d o n 03304349c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304349

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'whole animal, skinned, defeathered or scaled, eviscerated' (http://purl.obolibrary.org/obo/FOODON_03420120) * formed as a result of 'smoked by smoke infiltration' (http://purl.obolibrary.org/obo/FOODON_03460118) * formed as a result of 'salted' (http://purl.obolibrary.org/obo/FOODON_03460173) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'preservation by smoking' (http://purl.obolibrary.org/obo/FOODON_03470106)

f o o d o n 03304350c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304350

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103) * formed as a result of 'smoked by smoke infiltration' (http://purl.obolibrary.org/obo/FOODON_03460118) * formed as a result of 'salted' (http://purl.obolibrary.org/obo/FOODON_03460173) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'preservation by smoking' (http://purl.obolibrary.org/obo/FOODON_03470106)

f o o d o n 03304351c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304351

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'smoked by smoke infiltration' (http://purl.obolibrary.org/obo/FOODON_03460118) * formed as a result of 'preservation by adding chemicals' (http://purl.obolibrary.org/obo/FOODON_03470100)

f o o d o n 03304354c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304354

SIREN DB annotation: * has quality 'crystal' (http://purl.obolibrary.org/obo/FOODON_03430143) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151)

f o o d o n 03304355c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304355

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'pod containing small, immature seed' (http://purl.obolibrary.org/obo/FOODON_03420169) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * immersed in 'packed in vinegar' (http://purl.obolibrary.org/obo/FOODON_03480029)

f o o d o n 03304356c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304356

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03304357c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304357

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03304358c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304358

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'freeze-drying' (http://purl.obolibrary.org/obo/FOODON_03470130)

f o o d o n 03304360c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304360

SIREN DB annotation: * has quality 'sliced' (http://purl.obolibrary.org/obo/FOODON_03430137) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03304361c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304361

SIREN DB annotation: * has quality 'liquid, high viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430121) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'water addition process' (http://purl.obolibrary.org/obo/FOODON_03460148)

f o o d o n 03304362c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304362

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'fruit, peel undetermined, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420213) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03304365c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304365

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added 'dextrose added' (http://purl.obolibrary.org/obo/FOODON_03460154)

f o o d o n 03304366c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304366

SIREN DB annotation: * has quality 'crystal' (http://purl.obolibrary.org/obo/FOODON_03430143) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'brown sugar' (http://purl.obolibrary.org/obo/FOODON_03420156) * has substance added 'dextrose added' (http://purl.obolibrary.org/obo/FOODON_03460154)

f o o d o n 03304367c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304367

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160) * has substance added 'pectin added' (http://purl.obolibrary.org/obo/FOODON_03460145)

f o o d o n 03304370c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304370

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231) * has substance added 'butter added' (http://purl.obolibrary.org/obo/FOODON_03460271)

f o o d o n 03304372c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304372

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar syrup or syrup solids' (http://purl.obolibrary.org/obo/FOODON_03420271) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'flavoring added, artificial' (http://purl.obolibrary.org/obo/FOODON_03460228) * has substance added 'certified color added' (http://purl.obolibrary.org/obo/FOODON_03460133) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added 'gelatin added' (http://purl.obolibrary.org/obo/FOODON_03460165)

f o o d o n 03304373c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304373

SIREN DB annotation: * has quality 'whole and pieces' (http://purl.obolibrary.org/obo/FOODON_03430104) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420139) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147 * has substance added 'nut or seed added' (http://purl.obolibrary.org/obo/FOODON_03460177) * has substance added 'carob added' (http://purl.obolibrary.org/obo/FOODON_03460267)

f o o d o n 03304374c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304374

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03304375c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304375

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'rehydration process' (http://purl.obolibrary.org/obo/FOODON_03460259) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03304377c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304377

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'fat substitution process' (http://purl.obolibrary.org/obo/FOODON_03460208) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'vegetable fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460263)

f o o d o n 03304378c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304378

SIREN DB annotation: * derives from 'milk or milk component' (http://purl.obolibrary.org/obo/FOODON_03420113) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138)

f o o d o n 03304379c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304379

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03304380c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304380

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'sodium removal process' (http://purl.obolibrary.org/obo/FOODON_03460236) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has consumer 'low sodium food' (http://purl.obolibrary.org/obo/FOODON_03510156)

f o o d o n 03304381c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304381

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'food modification process' (http://purl.obolibrary.org/obo/FOODON_03460141)

f o o d o n 03304382c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304382

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'sodium removal process' (http://purl.obolibrary.org/obo/FOODON_03460236) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has consumer 'low sodium food' (http://purl.obolibrary.org/obo/FOODON_03510156)

f o o d o n 03304384c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304384

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'water removal to reconstitution ratio 1 plus 1' (http://purl.obolibrary.org/obo/FOODON_03460114) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03304385c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304385

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'water removal to reconstitution ratio 1 plus 1' (http://purl.obolibrary.org/obo/FOODON_03460114) * formed as a result of 'full fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460248) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03304387c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304387

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * derives from 'honey' (http://purl.obolibrary.org/obo/UBERON_0036016) * has substance added 'ingredient added (TO BE REVISED)' (http://purl.obolibrary.org/obo/FOODON_03460225)

f o o d o n 03304388c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304388

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158)

f o o d o n 03304389c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304389

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03304390c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304390

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'rehydration process' (http://purl.obolibrary.org/obo/FOODON_03460259) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03304393c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304393

SIREN DB annotation: * has quality 'liquid, high viscosity' (http://purl.obolibrary.org/obo/FOODON_03430102) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk or milk component' (http://purl.obolibrary.org/obo/FOODON_03420113) * formed as a result of 'rehydration process' (http://purl.obolibrary.org/obo/FOODON_03460259) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03304394c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304394

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184 * has substance added 'corn syrup added' (http://purl.obolibrary.org/obo/FOODON_03460224) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03304395c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304395

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'full fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460248) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has substance added 'vitamin a or carotenes added' (http://purl.obolibrary.org/obo/FOODON_03460213) * has consumer 'low fat food' (http://purl.obolibrary.org/obo/FOODON_03510039)

f o o d o n 03304396c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304396

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03304397c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304397

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'demineralizing process' (http://purl.obolibrary.org/obo/FOODON_03460137) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'full fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460248) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has consumer 'low fat food' (http://purl.obolibrary.org/obo/FOODON_03510039) * has consumer 'vitamin- or mineral-related claim or use' (http://purl.obolibrary.org/obo/FOODON_03510095)

f o o d o n 03304399c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304399

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'water removal to reconstitution ratio 1 plus 1' (http://purl.obolibrary.org/obo/FOODON_03460114) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03304400c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304400

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk or milk component' (http://purl.obolibrary.org/obo/FOODON_03420113) * formed as a result of 'preservation by heat treatment' (http://purl.obolibrary.org/obo/FOODON_03470120)

f o o d o n 03304406c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304406

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * has consumer 'no fat added claim or use' (http://purl.obolibrary.org/obo/FOODON_03510070) * has consumer 'no salt added claim or use' (http://purl.obolibrary.org/obo/FOODON_03510078)

f o o d o n 03304407c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304407

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108)

f o o d o n 03304410c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304410

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added http://purl.obolibrary.org/obo/FOODON_03460185 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03304412c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304412

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03304413c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304413

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added http://purl.obolibrary.org/obo/FOODON_03460340 * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03304414c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304414

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184 * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03304415c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304415

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * has substance added http://purl.obolibrary.org/obo/FOODON_03460143 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has substance added 'vegetable fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460263) * has consumer 'dietary claim or use' (http://purl.obolibrary.org/obo/FOODON_03510023)

f o o d o n 03304416c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304416

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03304417c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304417

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added 'pectin added' (http://purl.obolibrary.org/obo/FOODON_03460145) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03304419c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304419

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * derives from 'gelatin' (http://purl.obolibrary.org/obo/CHEBI_5291) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has consumer 'sugars free food' (http://purl.obolibrary.org/obo/FOODON_03510056) * has consumer 'low sodium food' (http://purl.obolibrary.org/obo/FOODON_03510156)

f o o d o n 03304420c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304420

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'starch added' (http://purl.obolibrary.org/obo/FOODON_03460146) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03304421c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304421

SIREN DB annotation: * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'formulated mix' (http://purl.obolibrary.org/obo/FOODON_03530074) * derives from 'starch' (http://purl.obolibrary.org/obo/FOODON_03420203) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03304422c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304422

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'starch added' (http://purl.obolibrary.org/obo/FOODON_03460146)

f o o d o n 03304423c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304423

SIREN DB annotation: * has quality 'semiliquid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430135) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has consumer 'sugars free food' (http://purl.obolibrary.org/obo/FOODON_03510056) * has consumer 'low sodium food' (http://purl.obolibrary.org/obo/FOODON_03510156)

f o o d o n 03304424c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304424

SIREN DB annotation: * has quality 'semiliquid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430135) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has consumer 'sugars free food' (http://purl.obolibrary.org/obo/FOODON_03510056) * has consumer 'low sodium food' (http://purl.obolibrary.org/obo/FOODON_03510156)

f o o d o n 03304425c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304425

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151) * has substance added http://purl.obolibrary.org/obo/FOODON_03460185 * has consumer 'low sodium food' (http://purl.obolibrary.org/obo/FOODON_03510156)

f o o d o n 03304426c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304426

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03304427c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304427

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'meat color, undesignated or unknown (deprecated)' (http://purl.obolibrary.org/obo/FOODON_03530003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * immersed in 'packed in edible medium' (http://purl.obolibrary.org/obo/FOODON_03480011)

f o o d o n 03304434c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304434

SIREN DB annotation: * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'freeze-drying' (http://purl.obolibrary.org/obo/FOODON_03470130) * has substance added 'food added' (http://purl.obolibrary.org/obo/FOODON_03460180)

f o o d o n 03304435c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304435

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'freeze-drying' (http://purl.obolibrary.org/obo/FOODON_03470130)

f o o d o n 03304436c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304436

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'freeze-drying' (http://purl.obolibrary.org/obo/FOODON_03470130) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03304437c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304437

SIREN DB annotation: * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03304440c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304440

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * has substance added 'food added' (http://purl.obolibrary.org/obo/FOODON_03460180) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * immersed in 'packed in gravy or sauce' (http://purl.obolibrary.org/obo/FOODON_03480034)

f o o d o n 03304442c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304442

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has substance added http://purl.obolibrary.org/obo/FOODON_03460296 * immersed in 'packed in gravy or sauce, meat' (http://purl.obolibrary.org/obo/FOODON_03480036)

f o o d o n 03304443c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304443

SIREN DB annotation: * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212

f o o d o n 03304446c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304446

SIREN DB annotation: * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03304447c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304447

SIREN DB annotation: * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03304448c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304448

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has substance added 'soy protein added' (http://purl.obolibrary.org/obo/FOODON_03460257) * immersed in 'packed in gravy or sauce' (http://purl.obolibrary.org/obo/FOODON_03480034)

f o o d o n 03304449c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304449

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * has quality 'meat color, mixture' (http://purl.obolibrary.org/obo/FOODON_03530054) * derives from 'skeletal meat part, with bone, with skin' (http://purl.obolibrary.org/obo/FOODON_03420265) * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160) * has substance added 'mushroom food product' (http://purl.obolibrary.org/obo/FOODON_00001287) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * immersed in 'packed in gravy or sauce, vegetable' (http://purl.obolibrary.org/obo/FOODON_03480037)

f o o d o n 03304451c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304451

SIREN DB annotation: * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * has substance added 'food added' (http://purl.obolibrary.org/obo/FOODON_03460180)

f o o d o n 03304455c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304455

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147)

f o o d o n 03304456c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304456

SIREN DB annotation: * has quality 'medium ground' (http://purl.obolibrary.org/obo/FOODON_03430117)

f o o d o n 03304457c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304457

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'flavoring added, artificial' (http://purl.obolibrary.org/obo/FOODON_03460228) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03304458c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304458

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added http://purl.obolibrary.org/obo/FOODON_03460338

f o o d o n 03304459c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304459

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has substance added 'protein added' (http://purl.obolibrary.org/obo/FOODON_03460164) * has substance added 'ingredient added (TO BE REVISED)' (http://purl.obolibrary.org/obo/FOODON_03460225) * has consumer 'dietary claim or use' (http://purl.obolibrary.org/obo/FOODON_03510023)

f o o d o n 03304460c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304460

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'protein added' (http://purl.obolibrary.org/obo/FOODON_03460164) * has consumer 'dietary claim or use' (http://purl.obolibrary.org/obo/FOODON_03510023)

f o o d o n 03304461c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304461

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has consumer 'dietary claim or use' (http://purl.obolibrary.org/obo/FOODON_03510023)

f o o d o n 03304462c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304462

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03304463c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304463

SIREN DB annotation: * has quality 'liquid, low viscosity' (http://purl.obolibrary.org/obo/FOODON_03430109) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'rehydration process' (http://purl.obolibrary.org/obo/FOODON_03460259) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03304464c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304464

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'multicomponent extract, concentrate or isolate' (http://purl.obolibrary.org/obo/FOODON_03420159)

f o o d o n 03304465c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304465

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03304466c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304466

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'cream food product' (http://purl.obolibrary.org/obo/FOODON_00001216) * formed as a result of 'preservation by heat treatment' (http://purl.obolibrary.org/obo/FOODON_03470120) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03304468c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304468

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'protein added' (http://purl.obolibrary.org/obo/FOODON_03460164) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03304469c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304469

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03304470c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304470

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'partial fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460247) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has substance added 'vitamin a or carotenes added' (http://purl.obolibrary.org/obo/FOODON_03460213)

f o o d o n 03304471c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304471

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100)

f o o d o n 03304472c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304472

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whole plant or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420150) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03304473c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304473

SIREN DB annotation: * has quality 'liquid, low viscosity' (http://purl.obolibrary.org/obo/FOODON_03430109) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03304474c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304474

SIREN DB annotation: * derives from 'D-glucose' (http://purl.obolibrary.org/obo/CHEBI_17634) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'protein added' (http://purl.obolibrary.org/obo/FOODON_03460164) * has substance added 'vegetable fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460263)

f o o d o n 03304475c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304475

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'fruit, peel present, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420139) * formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212

f o o d o n 03304477c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304477

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'food bromination process' (http://purl.obolibrary.org/obo/FOODON_03460276) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03304478c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304478

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03304479c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304479

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has consumer 'dietary claim or use' (http://purl.obolibrary.org/obo/FOODON_03510023)

f o o d o n 03304480c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304480

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03304481c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304481

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'food bromination process' (http://purl.obolibrary.org/obo/FOODON_03460276) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03304482c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304482

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has consumer 'animal as consumer' (http://purl.obolibrary.org/obo/FOODON_03510021)

f o o d o n 03304483c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304483

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460161) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03304484c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304484

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'instantizing process' (http://purl.obolibrary.org/obo/FOODON_03460169) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03304485c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304485

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03304486c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304486

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'fruit, peel removed, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420230) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03304487c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304487

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133)

f o o d o n 03304488c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304488

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03304489c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304489

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'rye plant as food source' (http://purl.obolibrary.org/obo/FOODON_03411313)

f o o d o n 03304490c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304490

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03304494c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304494

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107)

f o o d o n 03304495c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304495

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03304497c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304497

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155)

f o o d o n 03304498c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304498

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100)

f o o d o n 03304501c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304501

SIREN DB annotation: * derives from 'egg' (http://purl.obolibrary.org/obo/FOODON_03420194) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150)

f o o d o n 03304502c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304502

SIREN DB annotation: * surrounded by 'drum (container)' (http://purl.obolibrary.org/obo/FOODON_03490198) * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * derives from 'sugar syrup or syrup solids' (http://purl.obolibrary.org/obo/FOODON_03420271) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500024

f o o d o n 03304503c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304503

SIREN DB annotation: * has quality 'sliced, thin, below 0.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430145) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'food toasting process' (http://purl.obolibrary.org/obo/FOODON_03450010) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has consumer 'no salt added claim or use' (http://purl.obolibrary.org/obo/FOODON_03510078)

f o o d o n 03304504c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304504

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03304505c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304505

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'whole and pieces' (http://purl.obolibrary.org/obo/FOODON_03430104) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147 * immersed in 'packed in sweetened liquid' (http://purl.obolibrary.org/obo/FOODON_03480023)

f o o d o n 03304506c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304506

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03304508c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304508

SIREN DB annotation: * surrounded by 'metal container' (http://purl.obolibrary.org/obo/FOODON_03490151) * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500019 * formed as a result of 'water removal to reconstitution ratio 1 plus 1' (http://purl.obolibrary.org/obo/FOODON_03460114) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03304509c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304509

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * derives from 'honey' (http://purl.obolibrary.org/obo/UBERON_0036016) * has substance added 'sugar syrup or sugar syrup solids added' (http://purl.obolibrary.org/obo/FOODON_03460280)

f o o d o n 03304510c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304510

SIREN DB annotation: * has quality 'medium ground' (http://purl.obolibrary.org/obo/FOODON_03430117) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03304511c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304511

SIREN DB annotation: * has quality 'semiliquid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430110) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151) * has substance added http://purl.obolibrary.org/obo/FOODON_03460185 * has substance added 'dairy product added' (http://purl.obolibrary.org/obo/FOODON_03460242) * immersed in 'packed in gravy or sauce' (http://purl.obolibrary.org/obo/FOODON_03480034)

f o o d o n 03304512c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304512

SIREN DB annotation: * has quality 'liquid, high viscosity, with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430138) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * has substance added http://purl.obolibrary.org/obo/FOODON_03460153

f o o d o n 03304513c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304513

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'beverage base, liquid' (http://purl.obolibrary.org/obo/FOODON_03530091) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03304514c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304514

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'beverage base, liquid' (http://purl.obolibrary.org/obo/FOODON_03530091) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03304515c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304515

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03304516c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304516

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'liver' (http://purl.obolibrary.org/obo/UBERON_0002107)

f o o d o n 03304517c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304517

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'beverage base, liquid' (http://purl.obolibrary.org/obo/FOODON_03530091) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03304518c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304518

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'beverage base, liquid' (http://purl.obolibrary.org/obo/FOODON_03530091) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03304519c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304519

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar syrup or syrup solids' (http://purl.obolibrary.org/obo/FOODON_03420271) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03304520c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304520

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'flavoring added, artificial' (http://purl.obolibrary.org/obo/FOODON_03460228)

f o o d o n 03304521c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304521

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'skeletal meat part, with bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420266) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03304522c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304522

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar syrup or syrup solids' (http://purl.obolibrary.org/obo/FOODON_03420271) * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160) * has substance added http://purl.obolibrary.org/obo/FOODON_03460282

f o o d o n 03304523c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304523

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03304524c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304524

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03304526c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304526

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03304528c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304528

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food puffing process' (http://purl.obolibrary.org/obo/FOODON_03460268) * formed as a result of 'food flaking process' (http://purl.obolibrary.org/obo/FOODON_03460274) * formed as a result of 'preservation by adding chemicals' (http://purl.obolibrary.org/obo/FOODON_03470100) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added 'mineral added' (http://purl.obolibrary.org/obo/FOODON_03460159) * has substance added http://purl.obolibrary.org/obo/FOODON_03460163 * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194)

f o o d o n 03304529c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304529

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added http://purl.obolibrary.org/obo/FOODON_03460185

f o o d o n 03304530c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304530

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'preservation by quick freezing' (http://purl.obolibrary.org/obo/FOODON_03470132)

f o o d o n 03304531c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304531

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03304533c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304533

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * has substance added 'dextrose added' (http://purl.obolibrary.org/obo/FOODON_03460154) * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194)

f o o d o n 03304534c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304534

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03304535c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304535

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03304536c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304536

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * derives from 'germinated or sprouted seed' (http://purl.obolibrary.org/obo/FOODON_03420102) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460252) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03304537c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304537

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03304538c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304538

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'partial fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460247) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03304539c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304539

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03304540c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304540

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256)

f o o d o n 03304541c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304541

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'pickling process' (http://purl.obolibrary.org/obo/FOODON_03460190) * formed as a result of 'flavoring, spice or herb added, natural' (http://purl.obolibrary.org/obo/FOODON_03460229) * formed as a result of 'preservation by brining' (http://purl.obolibrary.org/obo/FOODON_03470137) * immersed in 'packed in salt brine' (http://purl.obolibrary.org/obo/FOODON_03480018)

f o o d o n 03304544c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304544

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'skeletal meat part, with bone, with skin' (http://purl.obolibrary.org/obo/FOODON_03420265) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03304545c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304545

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'meat color, mixture' (http://purl.obolibrary.org/obo/FOODON_03530054) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03304546c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304546

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'beverage base, liquid' (http://purl.obolibrary.org/obo/FOODON_03530091) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03304547c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304547

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03304549c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304549

SIREN DB annotation: * has quality 'disintegrated or ground' (http://purl.obolibrary.org/obo/FOODON_03430136) * derives from 'seed, skin removed' (http://purl.obolibrary.org/obo/FOODON_03420134) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03304550c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304550

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133)

f o o d o n 03304551c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304551

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'salted' (http://purl.obolibrary.org/obo/FOODON_03460173) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added http://purl.obolibrary.org/obo/FOODON_03460185

f o o d o n 03304552c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304552

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'instantizing process' (http://purl.obolibrary.org/obo/FOODON_03460169) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added http://purl.obolibrary.org/obo/FOODON_03460171

f o o d o n 03304553c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304553

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'nicotinic acid' (http://purl.obolibrary.org/obo/CHEBI_15940) * has substance added 'riboflavin' (http://purl.obolibrary.org/obo/CHEBI_17015) * has substance added 'iron added' (http://purl.obolibrary.org/obo/FOODON_03460181) * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has substance added http://purl.obolibrary.org/obo/FOODON_03460309

f o o d o n 03304555c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304555

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'cooking in water or water-based liquid' (http://purl.obolibrary.org/obo/FOODON_03450013) * formed as a result of 'food parboiling process (grain)' (http://purl.obolibrary.org/obo/FOODON_03460220)

f o o d o n 03304556c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304556

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155)

f o o d o n 03304557c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304557

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155)

f o o d o n 03304558c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304558

SIREN DB annotation: * derives from 'extract, concentrate or isolate of plant or animal' (http://purl.obolibrary.org/obo/FOODON_03420228) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'full alcohol removal process' (http://purl.obolibrary.org/obo/FOODON_03460286)

f o o d o n 03304559c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304559

SIREN DB annotation: * has quality 'crystal' (http://purl.obolibrary.org/obo/FOODON_03430143) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * has substance added 'dextrose added' (http://purl.obolibrary.org/obo/FOODON_03460154)

f o o d o n 03304560c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304560

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208)

f o o d o n 03304561c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304561

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'oligosaccharide' (http://purl.obolibrary.org/obo/CHEBI_50699) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150)

f o o d o n 03304564c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304564

SIREN DB annotation: * surrounded by 'glass container' (http://purl.obolibrary.org/obo/FOODON_03490130) * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500040 * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104)

f o o d o n 03304565c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304565

SIREN DB annotation: * has quality 'crystal' (http://purl.obolibrary.org/obo/FOODON_03430143) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992)

f o o d o n 03304566c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304566

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03304567c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304567

SIREN DB annotation: * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'sugar syrup or sugar syrup solids added' (http://purl.obolibrary.org/obo/FOODON_03460280) * immersed in 'packed in sweetened liquid' (http://purl.obolibrary.org/obo/FOODON_03480023)

f o o d o n 03304568c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304568

SIREN DB annotation: * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'sugar syrup or sugar syrup solids added' (http://purl.obolibrary.org/obo/FOODON_03460280) * immersed in 'packed in sweetened liquid' (http://purl.obolibrary.org/obo/FOODON_03480023)

f o o d o n 03304569c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304569

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'flavoring, spice or herb added, natural' (http://purl.obolibrary.org/obo/FOODON_03460229) * has substance added 'pectin added' (http://purl.obolibrary.org/obo/FOODON_03460145)

f o o d o n 03304570c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304570

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03304571c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304571

SIREN DB annotation: * has quality 'formulated mix' (http://purl.obolibrary.org/obo/FOODON_03530074) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'instantizing process' (http://purl.obolibrary.org/obo/FOODON_03460169) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03304572c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304572

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added 'pectin added' (http://purl.obolibrary.org/obo/FOODON_03460145) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03304574c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304574

SIREN DB annotation: * has quality 'beverage base' (http://purl.obolibrary.org/obo/FOODON_03530088) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03304576c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304576

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03304578c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304578

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152)

f o o d o n 03304579c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304579

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) * has substance added http://purl.obolibrary.org/obo/FOODON_03460185 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03304580c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304580

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) * has substance added http://purl.obolibrary.org/obo/FOODON_03460185 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03304581c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304581

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151) * has substance added http://purl.obolibrary.org/obo/FOODON_03460185 * has consumer 'low energy food' (http://purl.obolibrary.org/obo/FOODON_03510033)

f o o d o n 03304582c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304582

SIREN DB annotation: * has quality 'semiliquid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430135) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has consumer 'low energy food' (http://purl.obolibrary.org/obo/FOODON_03510033)

f o o d o n 03304583c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304583

SIREN DB annotation: * has quality 'semiliquid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430135) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151)

f o o d o n 03304584c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304584

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'cooking with added fat or oil' (http://purl.obolibrary.org/obo/FOODON_03450025) * formed as a result of 'fat or oil coated' (http://purl.obolibrary.org/obo/FOODON_03460233) * has substance added http://purl.obolibrary.org/obo/FOODON_03460153 * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03304585c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304585

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'cooking in steam' (http://purl.obolibrary.org/obo/FOODON_03450021)

f o o d o n 03304587c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304587

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'whole animal, skinned, defeathered or scaled, eviscerated' (http://purl.obolibrary.org/obo/FOODON_03420120) * formed as a result of 'smoked by smoke infiltration' (http://purl.obolibrary.org/obo/FOODON_03460118) * formed as a result of 'preservation by smoking' (http://purl.obolibrary.org/obo/FOODON_03470106)

f o o d o n 03304588c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304588

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03304590c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304590

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107)

f o o d o n 03304591c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304591

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'flavoring added, artificial' (http://purl.obolibrary.org/obo/FOODON_03460228) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'noncertified color added' (http://purl.obolibrary.org/obo/FOODON_03460106) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03304592c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304592

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03304593c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304593

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'plant above surface, excluding fruit and seed' (http://purl.obolibrary.org/obo/FOODON_03420144) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03304594c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304594

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'pickling process' (http://purl.obolibrary.org/obo/FOODON_03460190) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03304595c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304595

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * has substance added 'food added' (http://purl.obolibrary.org/obo/FOODON_03460180)

f o o d o n 03304596c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304596

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whole animal, skinned, defeathered or scaled, eviscerated' (http://purl.obolibrary.org/obo/FOODON_03420120) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added 'animal fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460262) * immersed in 'packed in gravy or sauce' (http://purl.obolibrary.org/obo/FOODON_03480034)

f o o d o n 03304597c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304597

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'skeletal meat part, with bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420266) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'cooking with added fat or oil' (http://purl.obolibrary.org/obo/FOODON_03450025) * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160) * formed as a result of 'breaded or batter-coated' (http://purl.obolibrary.org/obo/FOODON_03460188) * formed as a result of 'flavoring, spice or herb added, natural' (http://purl.obolibrary.org/obo/FOODON_03460229) * formed as a result of 'fat or oil coated' (http://purl.obolibrary.org/obo/FOODON_03460233) * immersed in 'packed in gravy or sauce' (http://purl.obolibrary.org/obo/FOODON_03480034)

f o o d o n 03304598c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304598

SIREN DB annotation: * has quality 'liquid, low viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430114) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229)

f o o d o n 03304599c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304599

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03304600c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304600

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03304601c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304601

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'flavoring added, artificial' (http://purl.obolibrary.org/obo/FOODON_03460228)

f o o d o n 03304603c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304603

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03304607c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304607

SIREN DB annotation: * has quality 'semiliquid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430135) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'invert sugar' (http://purl.obolibrary.org/obo/FOODON_03420171) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03304608c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304608

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skin or bran (pericarp)' (http://purl.obolibrary.org/obo/FOODON_03420111) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03304609c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304609

SIREN DB annotation: * has quality 'liquid, high viscosity, with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430138) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03304610c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304610

SIREN DB annotation: * has quality 'liquid, high viscosity, with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430138) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk or milk component' (http://purl.obolibrary.org/obo/FOODON_03420113) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'food aeration process' (http://purl.obolibrary.org/obo/FOODON_03460178) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03304611c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304611

SIREN DB annotation: * has quality 'liquid, high viscosity' (http://purl.obolibrary.org/obo/FOODON_03430102) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk or milk component' (http://purl.obolibrary.org/obo/FOODON_03420113) * formed as a result of 'food aeration process' (http://purl.obolibrary.org/obo/FOODON_03460178) * formed as a result of 'flavoring added, artificial' (http://purl.obolibrary.org/obo/FOODON_03460228) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03304612c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304612

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'flavoring added, artificial' (http://purl.obolibrary.org/obo/FOODON_03460228) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03304614c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304614

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045) * has consumer 'sugars free food' (http://purl.obolibrary.org/obo/FOODON_03510056) * has consumer 'sodium free food' (http://purl.obolibrary.org/obo/FOODON_03510152)

f o o d o n 03304615c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304615

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'shelled egg' (http://purl.obolibrary.org/obo/UBERON_0007379) * formed as a result of 'boiling and then draining' (http://purl.obolibrary.org/obo/FOODON_03450015)

f o o d o n 03304616c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304616

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'shelled egg' (http://purl.obolibrary.org/obo/UBERON_0007379)

f o o d o n 03304617c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304617

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'liquid, low viscosity' (http://purl.obolibrary.org/obo/FOODON_03430109) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03304619c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304619

SIREN DB annotation: * has quality 'semiliquid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430135) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231) * has substance added 'vegetable fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460263)

f o o d o n 03304620c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304620

SIREN DB annotation: * has quality 'liquid, low viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430114) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'multicomponent extract, concentrate or isolate' (http://purl.obolibrary.org/obo/FOODON_03420159)

f o o d o n 03304621c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304621

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03304622c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304622

SIREN DB annotation: * has quality 'liquid, high viscosity' (http://purl.obolibrary.org/obo/FOODON_03430102) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'whole egg without shell' (http://purl.obolibrary.org/obo/FOODON_03420225) * formed as a result of 'preservation by heat treatment' (http://purl.obolibrary.org/obo/FOODON_03470120)

f o o d o n 03304623c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304623

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whole egg without shell' (http://purl.obolibrary.org/obo/FOODON_03420225) * formed as a result of 'boiling' (http://purl.obolibrary.org/obo/FOODON_03450014) * formed as a result of 'pickling process' (http://purl.obolibrary.org/obo/FOODON_03460190) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * immersed in 'packed in vinegar with sugar' (http://purl.obolibrary.org/obo/FOODON_03480010)

f o o d o n 03304624c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304624

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'shelled egg' (http://purl.obolibrary.org/obo/UBERON_0007379)

f o o d o n 03304625c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304625

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'egg' (http://purl.obolibrary.org/obo/FOODON_03420194) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03304626c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304626

SIREN DB annotation: * has quality 'liquid, high viscosity' (http://purl.obolibrary.org/obo/FOODON_03430102) * derives from 'egg yolk' (http://purl.obolibrary.org/obo/UBERON_0007378) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03304627c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304627

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'beverage base, dry' (http://purl.obolibrary.org/obo/FOODON_03530089) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03304628c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304628

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whole egg without shell' (http://purl.obolibrary.org/obo/FOODON_03420225) * formed as a result of 'boiling' (http://purl.obolibrary.org/obo/FOODON_03450014) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03304629c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304629

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'component removal process' (http://purl.obolibrary.org/obo/FOODON_03460238) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03304630c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304630

SIREN DB annotation: * has quality 'beverage base' (http://purl.obolibrary.org/obo/FOODON_03530088) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184

f o o d o n 03304631c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304631

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'stem or stalk (without leaves)' (http://purl.obolibrary.org/obo/FOODON_03420101) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158)

f o o d o n 03304634c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304634

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * has substance added http://purl.obolibrary.org/obo/FOODON_03460143 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03304635c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304635

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * immersed in 'packed in water' (http://purl.obolibrary.org/obo/FOODON_03480017)

f o o d o n 03304637c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304637

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'plant above surface, excluding fruit and seed' (http://purl.obolibrary.org/obo/FOODON_03420144) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03304638c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304638

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal, skinned, defeathered or scaled, eviscerated' (http://purl.obolibrary.org/obo/FOODON_03420120)

f o o d o n 03304639c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304639

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03304640c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304640

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460252) * formed as a result of 'artificial heat drying' (http://purl.obolibrary.org/obo/FOODON_03470144)

f o o d o n 03304641c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304641

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'chocolate coating or covering process' (http://purl.obolibrary.org/obo/FOODON_03460355) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03304642c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304642

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03304643c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304643

SIREN DB annotation: * derives from 'stem or stalk (without leaves)' (http://purl.obolibrary.org/obo/FOODON_03420101) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03304644c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304644

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167)

f o o d o n 03304645c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304645

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231) * has substance added 'butter added' (http://purl.obolibrary.org/obo/FOODON_03460271)

f o o d o n 03304646c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304646

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186

f o o d o n 03304648c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304648

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) * formed as a result of 'pickling process' (http://purl.obolibrary.org/obo/FOODON_03460190) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03304649c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304649

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'pickling process' (http://purl.obolibrary.org/obo/FOODON_03460190) * formed as a result of 'preservation by adding chemicals' (http://purl.obolibrary.org/obo/FOODON_03470100) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151) * immersed in 'packed in sweetened liquid' (http://purl.obolibrary.org/obo/FOODON_03480023)

f o o d o n 03304650c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304650

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'boiling' (http://purl.obolibrary.org/obo/FOODON_03450014) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03304652c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304652

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03304654c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304654

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * has substance added http://purl.obolibrary.org/obo/FOODON_03460143 * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152)

f o o d o n 03304655c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304655

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * has substance added http://purl.obolibrary.org/obo/FOODON_03460143 * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * immersed in 'packed in gravy or sauce, dairy or egg component' (http://purl.obolibrary.org/obo/FOODON_03480033)

f o o d o n 03304656c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304656

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'root, tuber or bulb, with peel' (http://purl.obolibrary.org/obo/FOODON_03420239)

f o o d o n 03304657c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304657

SIREN DB annotation: * has quality 'formulated mix' (http://purl.obolibrary.org/obo/FOODON_03530074) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'instantizing process' (http://purl.obolibrary.org/obo/FOODON_03460169) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has substance added 'butter added' (http://purl.obolibrary.org/obo/FOODON_03460271)

f o o d o n 03304659c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304659

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03304660c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304660

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03304661c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304661

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'head (plant)' (http://purl.obolibrary.org/obo/FOODON_03420151) * formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101) * formed as a result of 'pickling process' (http://purl.obolibrary.org/obo/FOODON_03460190) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * immersed in 'packed in water' (http://purl.obolibrary.org/obo/FOODON_03480017)

f o o d o n 03304663c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304663

SIREN DB annotation: * has quality 'divided or disintegrated' (http://purl.obolibrary.org/obo/FOODON_03430122) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * has substance added 'soy protein added' (http://purl.obolibrary.org/obo/FOODON_03460257)

f o o d o n 03304664c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304664

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * has substance added 'soy protein added' (http://purl.obolibrary.org/obo/FOODON_03460257)

f o o d o n 03304667c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304667

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152)

f o o d o n 03304668c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304668

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'semiliquid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430110) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03304674c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304674

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * derives from 'floret or flower' (http://purl.obolibrary.org/obo/FOODON_03420237) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03304675c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304675

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'floret or flower' (http://purl.obolibrary.org/obo/FOODON_03420237) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03304676c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304676

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * derives from 'stem or stalk (without leaves)' (http://purl.obolibrary.org/obo/FOODON_03420101) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03304677c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304677

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460252) * formed as a result of 'artificial heat drying' (http://purl.obolibrary.org/obo/FOODON_03470144)

f o o d o n 03304678c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304678

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'food homogenization or emulsification process' (http://purl.obolibrary.org/obo/FOODON_03460306) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'vitamin D' (http://purl.obolibrary.org/obo/CHEBI_27300) * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194)

f o o d o n 03304679c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304679

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * derives from 'plant above surface, excluding fruit and seed' (http://purl.obolibrary.org/obo/FOODON_03420144) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03304680c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304680

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'flavoring, spice or herb added, natural' (http://purl.obolibrary.org/obo/FOODON_03460229) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03304681c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304681

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'head (plant)' (http://purl.obolibrary.org/obo/FOODON_03420151) * formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101) * formed as a result of 'pickling process' (http://purl.obolibrary.org/obo/FOODON_03460190) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253)

f o o d o n 03304682c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304682

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147 * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151)

f o o d o n 03304683c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304683

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'head (plant)' (http://purl.obolibrary.org/obo/FOODON_03420151) * formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101) * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160) * formed as a result of 'pickling process' (http://purl.obolibrary.org/obo/FOODON_03460190) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * immersed in 'packed in edible medium' (http://purl.obolibrary.org/obo/FOODON_03480011)

f o o d o n 03304684c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304684

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'fruit, peel undetermined, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420163) * formed as a result of 'pickling process' (http://purl.obolibrary.org/obo/FOODON_03460190) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151) * immersed in 'packed in salt brine' (http://purl.obolibrary.org/obo/FOODON_03480018)

f o o d o n 03304685c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304685

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'head (plant)' (http://purl.obolibrary.org/obo/FOODON_03420151)

f o o d o n 03304688c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304688

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'floret or flower' (http://purl.obolibrary.org/obo/FOODON_03420237) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03304693c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304693

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03304694c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304694

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'flavoring added, artificial' (http://purl.obolibrary.org/obo/FOODON_03460228) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) * has substance added 'gelatin added' (http://purl.obolibrary.org/obo/FOODON_03460165)

f o o d o n 03304695c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304695

SIREN DB annotation: * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'protein added' (http://purl.obolibrary.org/obo/FOODON_03460164) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03304696c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304696

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'vitamin D' (http://purl.obolibrary.org/obo/CHEBI_27300) * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194)

f o o d o n 03304697c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304697

SIREN DB annotation: * has quality 'liquid, high viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430121) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03304698c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304698

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * formed as a result of 'water removal to reconstitution ratio 1 plus 1' (http://purl.obolibrary.org/obo/FOODON_03460114) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03304699c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304699

SIREN DB annotation: * has quality 'liquid, high viscosity' (http://purl.obolibrary.org/obo/FOODON_03430102) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk or milk component' (http://purl.obolibrary.org/obo/FOODON_03420113) * formed as a result of 'food aeration process' (http://purl.obolibrary.org/obo/FOODON_03460178) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03304700c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304700

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'partial fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460247) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has consumer 'low fat food' (http://purl.obolibrary.org/obo/FOODON_03510039)

f o o d o n 03304701c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304701

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'partial fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460247) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03304703c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304703

SIREN DB annotation: * has quality 'liquid, low viscosity' (http://purl.obolibrary.org/obo/FOODON_03430109) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119)

f o o d o n 03304704c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304704

SIREN DB annotation: * surrounded by 'glass container, plastic lid, plastic lining' (http://purl.obolibrary.org/obo/FOODON_03490136) * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'heart (plant)' (http://purl.obolibrary.org/obo/FOODON_03420162) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500040 * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'food distillation process' (http://purl.obolibrary.org/obo/FOODON_03460270) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104)

f o o d o n 03304705c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304705

SIREN DB annotation: * has quality 'semiliquid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430110) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'cream food product' (http://purl.obolibrary.org/obo/FOODON_00001216) * has substance added http://purl.obolibrary.org/obo/FOODON_03460143 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03304706c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304706

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar syrup or syrup solids' (http://purl.obolibrary.org/obo/FOODON_03420271) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03304707c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304707

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'head (plant)' (http://purl.obolibrary.org/obo/FOODON_03420151) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03304708c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304708

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03304709c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304709

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'starch added' (http://purl.obolibrary.org/obo/FOODON_03460146) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186

f o o d o n 03304710c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304710

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03304711c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304711

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200)

f o o d o n 03304712c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304712

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151) * has substance added http://purl.obolibrary.org/obo/FOODON_03460185

f o o d o n 03304713c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304713

SIREN DB annotation: * has quality 'semiliquid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430110) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03304714c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304714

SIREN DB annotation: * has quality 'semiliquid' (http://purl.obolibrary.org/obo/FOODON_03430103) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added http://purl.obolibrary.org/obo/FOODON_03460185 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03304715c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304715

SIREN DB annotation: * has quality 'semiliquid' (http://purl.obolibrary.org/obo/FOODON_03430103) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added http://purl.obolibrary.org/obo/FOODON_03460143 * has substance added http://purl.obolibrary.org/obo/FOODON_03460185 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03304716c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304716

SIREN DB annotation: * has quality 'semiliquid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430135) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03304717c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304717

SIREN DB annotation: * has quality 'semiliquid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430110) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added http://purl.obolibrary.org/obo/FOODON_03460143 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03304718c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304718

SIREN DB annotation: * has quality 'divided into pieces, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430115) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * has quality 'formulated mix' (http://purl.obolibrary.org/obo/FOODON_03530074) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212

f o o d o n 03304720c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304720

SIREN DB annotation: * has quality 'semiliquid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430135) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03304722c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304722

SIREN DB annotation: * has quality 'liquid, high viscosity' (http://purl.obolibrary.org/obo/FOODON_03430102) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'albumen' (http://purl.obolibrary.org/obo/UBERON_0008944) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03304723c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304723

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'brown sugar' (http://purl.obolibrary.org/obo/FOODON_03420156)

f o o d o n 03304724c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304724

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * has substance added 'vegetable fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460263)

f o o d o n 03304725c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304725

SIREN DB annotation: * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014)

f o o d o n 03304726c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304726

SIREN DB annotation: * has quality 'liquid, low viscosity' (http://purl.obolibrary.org/obo/FOODON_03430109) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03304727c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304727

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'sliced' (http://purl.obolibrary.org/obo/FOODON_03430137) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whole plant or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420150) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03304728c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304728

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'germinated or sprouted seed' (http://purl.obolibrary.org/obo/FOODON_03420102)

f o o d o n 03304729c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304729

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190)

f o o d o n 03304730c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304730

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03304731c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304731

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'nut milk' (http://purl.obolibrary.org/obo/FOODON_03420214) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03304734c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304734

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * derives from 'whole plant or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420150) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'freeze-drying' (http://purl.obolibrary.org/obo/FOODON_03470130)

f o o d o n 03304735c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304735

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03304736c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304736

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'albumen' (http://purl.obolibrary.org/obo/UBERON_0008944) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'ingredient added (TO BE REVISED)' (http://purl.obolibrary.org/obo/FOODON_03460225)

f o o d o n 03304737c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304737

SIREN DB annotation: * has quality 'whole and pieces' (http://purl.obolibrary.org/obo/FOODON_03430104) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03304738c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304738

SIREN DB annotation: * has quality 'crystal' (http://purl.obolibrary.org/obo/FOODON_03430143) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151)

f o o d o n 03304739c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304739

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'beverage base, dry' (http://purl.obolibrary.org/obo/FOODON_03530089) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03304740c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304740

SIREN DB annotation: * has quality 'crystal' (http://purl.obolibrary.org/obo/FOODON_03430143) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151)

f o o d o n 03304741c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304741

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014)

f o o d o n 03304742c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304742

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101) * formed as a result of 'food aeration process' (http://purl.obolibrary.org/obo/FOODON_03460178) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'dairy product added' (http://purl.obolibrary.org/obo/FOODON_03460242)

f o o d o n 03304744c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304744

SIREN DB annotation: * has quality 'crystal' (http://purl.obolibrary.org/obo/FOODON_03430143) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'starch added' (http://purl.obolibrary.org/obo/FOODON_03460146) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has consumer 'no salt added claim or use' (http://purl.obolibrary.org/obo/FOODON_03510078) * has consumer 'salt free food' (http://purl.obolibrary.org/obo/FOODON_03510080)

f o o d o n 03304748c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304748

SIREN DB annotation: * has quality 'divided into halves' (http://purl.obolibrary.org/obo/FOODON_03430116) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * immersed in 'packed in lightly sweetened water or juice' (http://purl.obolibrary.org/obo/FOODON_03480013)

f o o d o n 03304749c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304749

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186

f o o d o n 03304750c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304750

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152)

f o o d o n 03304751c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304751

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added 'nicotinic acid' (http://purl.obolibrary.org/obo/CHEBI_15940) * has substance added 'riboflavin' (http://purl.obolibrary.org/obo/CHEBI_17015) * has substance added 'iron added' (http://purl.obolibrary.org/obo/FOODON_03460181) * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has substance added http://purl.obolibrary.org/obo/FOODON_03460309

f o o d o n 03304752c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304752

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added http://purl.obolibrary.org/obo/FOODON_03460191

f o o d o n 03304753c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304753

SIREN DB annotation: * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added http://purl.obolibrary.org/obo/FOODON_03460191

f o o d o n 03304754c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304754

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * has substance added http://purl.obolibrary.org/obo/FOODON_03460143 * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152)

f o o d o n 03304756c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304756

SIREN DB annotation: * has quality 'crystal' (http://purl.obolibrary.org/obo/FOODON_03430143) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03304758c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304758

SIREN DB annotation: * surrounded by 'husk wrapper' (http://purl.obolibrary.org/obo/FOODON_03490206) * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500049 * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has substance added 'animal fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460262)

f o o d o n 03304759c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304759

SIREN DB annotation: * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03304760c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304760

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * has consumer 'salt or sodium special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510047)

f o o d o n 03304761c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304761

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152)

f o o d o n 03304762c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304762

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added 'soy protein added' (http://purl.obolibrary.org/obo/FOODON_03460257)

f o o d o n 03304763c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304763

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added http://purl.obolibrary.org/obo/FOODON_03460297

f o o d o n 03304764c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304764

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03304765c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304765

SIREN DB annotation: * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'gelatin' (http://purl.obolibrary.org/obo/CHEBI_5291)

f o o d o n 03304766c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304766

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel removed, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420230) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'pectin added' (http://purl.obolibrary.org/obo/FOODON_03460145) * has substance added 'starch added' (http://purl.obolibrary.org/obo/FOODON_03460146) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150)

f o o d o n 03304769c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304769

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness bigger than 7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430146) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added 'nicotinic acid' (http://purl.obolibrary.org/obo/CHEBI_15940) * has substance added 'riboflavin' (http://purl.obolibrary.org/obo/CHEBI_17015) * has substance added 'iron added' (http://purl.obolibrary.org/obo/FOODON_03460181) * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has substance added http://purl.obolibrary.org/obo/FOODON_03460309

f o o d o n 03304770c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304770

SIREN DB annotation: * has quality 'medium ground' (http://purl.obolibrary.org/obo/FOODON_03430117) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'roasting seed process' (http://purl.obolibrary.org/obo/FOODON_03460391)

f o o d o n 03304771c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304771

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'plant above surface, excluding fruit and seed' (http://purl.obolibrary.org/obo/FOODON_03420144) * formed as a result of 'marinading process' (http://purl.obolibrary.org/obo/FOODON_03460396) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03304772c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304772

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'meat color, mixture' (http://purl.obolibrary.org/obo/FOODON_03530054) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * immersed in 'packed in edible medium' (http://purl.obolibrary.org/obo/FOODON_03480011)

f o o d o n 03304773c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304773

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel removed, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420230) * formed as a result of 'cooking with added fat or oil' (http://purl.obolibrary.org/obo/FOODON_03450025) * formed as a result of 'fat or oil coated' (http://purl.obolibrary.org/obo/FOODON_03460233)

f o o d o n 03304774c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304774

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added http://purl.obolibrary.org/obo/FOODON_03460153

f o o d o n 03304775c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304775

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147 * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151)

f o o d o n 03304776c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304776

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133)

f o o d o n 03304777c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304777

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212

f o o d o n 03304779c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304779

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * immersed in 'packed in gravy or sauce, meat' (http://purl.obolibrary.org/obo/FOODON_03480036)

f o o d o n 03304780c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304780

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * has substance added 'nut or seed added' (http://purl.obolibrary.org/obo/FOODON_03460177) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * immersed in 'packed in gravy or sauce' (http://purl.obolibrary.org/obo/FOODON_03480034)

f o o d o n 03304781c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304781

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * immersed in 'packed in gravy or sauce' (http://purl.obolibrary.org/obo/FOODON_03480034)

f o o d o n 03304782c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304782

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'beverage base, dry' (http://purl.obolibrary.org/obo/FOODON_03530089) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'instantizing process' (http://purl.obolibrary.org/obo/FOODON_03460169) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03304783c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304783

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'beverage base, dry' (http://purl.obolibrary.org/obo/FOODON_03530089) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'instantizing process' (http://purl.obolibrary.org/obo/FOODON_03460169) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03304784c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304784

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460252) * formed as a result of 'artificial heat drying' (http://purl.obolibrary.org/obo/FOODON_03470144)

f o o d o n 03304785c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304785

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03304786c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304786

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460252) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03304787c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304787

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460252) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03304788c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304788

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460252) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03304789c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304789

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460252) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03304791c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304791

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whole egg without shell' (http://purl.obolibrary.org/obo/FOODON_03420225) * formed as a result of 'cooking in small amount of fat or oil' (http://purl.obolibrary.org/obo/FOODON_03450026) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184

f o o d o n 03304792c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304792

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03304793c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304793

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'partial fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460247) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03304794c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304794

SIREN DB annotation: * has quality 'semiliquid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430135) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03304795c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304795

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'peel, core or seed' (http://purl.obolibrary.org/obo/FOODON_03420110)

f o o d o n 03304796c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304796

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'formulated mix' (http://purl.obolibrary.org/obo/FOODON_03530074) * derives from 'whole egg without shell' (http://purl.obolibrary.org/obo/FOODON_03420225) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184

f o o d o n 03304797c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304797

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whole egg without shell' (http://purl.obolibrary.org/obo/FOODON_03420225) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184

f o o d o n 03304798c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304798

SIREN DB annotation: * has quality 'whole' (http://purl.obolibrary.org/obo/FOODON_03430131) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whole egg without shell' (http://purl.obolibrary.org/obo/FOODON_03420225) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03304799c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304799

SIREN DB annotation: * has quality 'liquid, high viscosity' (http://purl.obolibrary.org/obo/FOODON_03430102) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'albumen' (http://purl.obolibrary.org/obo/UBERON_0008944) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03304800c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304800

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'fat substitution process' (http://purl.obolibrary.org/obo/FOODON_03460208) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has substance added 'vegetable fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460263)

f o o d o n 03304801c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304801

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03304802c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304802

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03304803c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304803

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'protein extract, concentrate or isolate' (http://purl.obolibrary.org/obo/FOODON_03420236) * formed as a result of 'cooking with added fat or oil' (http://purl.obolibrary.org/obo/FOODON_03450025) * formed as a result of 'fat or oil coated' (http://purl.obolibrary.org/obo/FOODON_03460233) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * immersed in 'packed in gravy or sauce' (http://purl.obolibrary.org/obo/FOODON_03480034)

f o o d o n 03304806c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304806

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'beverage base, dry' (http://purl.obolibrary.org/obo/FOODON_03530089) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'instantizing process' (http://purl.obolibrary.org/obo/FOODON_03460169) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03304807c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304807

SIREN DB annotation: * has quality 'sliced' (http://purl.obolibrary.org/obo/FOODON_03430137) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119)

f o o d o n 03304808c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304808

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'food puffing process' (http://purl.obolibrary.org/obo/FOODON_03460268) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221) * has substance added 'dairy product added' (http://purl.obolibrary.org/obo/FOODON_03460242)

f o o d o n 03304809c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304809

SIREN DB annotation: * has quality 'liquid, low viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430114) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420139) * has consumer 'unsweetened claim or use' (http://purl.obolibrary.org/obo/FOODON_03510105)

f o o d o n 03304810c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304810

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'smoked or smoke-flavored' (http://purl.obolibrary.org/obo/FOODON_03460172) * formed as a result of 'preservation by smoking' (http://purl.obolibrary.org/obo/FOODON_03470106)

f o o d o n 03304812c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304812

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * has substance added http://purl.obolibrary.org/obo/FOODON_03460153

f o o d o n 03304813c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304813

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460161) * has consumer 'cattle as consumer' (http://purl.obolibrary.org/obo/FOODON_03510019)

f o o d o n 03304814c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304814

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123)

f o o d o n 03304816c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304816

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212

f o o d o n 03304817c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304817

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'part of algae or fungus' (http://purl.obolibrary.org/obo/FOODON_03420247) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03304818c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304818

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'part of algae or fungus' (http://purl.obolibrary.org/obo/FOODON_03420247) * immersed in 'packed in water' (http://purl.obolibrary.org/obo/FOODON_03480017)

f o o d o n 03304819c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304819

SIREN DB annotation: * has quality 'disintegrated or ground' (http://purl.obolibrary.org/obo/FOODON_03430136) * derives from 'part of algae or fungus' (http://purl.obolibrary.org/obo/FOODON_03420247) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03304820c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304820

SIREN DB annotation: * derives from 'whole plant or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420150)

f o o d o n 03304821c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304821

SIREN DB annotation: * has quality 'liquid, low viscosity, with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430149) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'broth or stock' (http://purl.obolibrary.org/obo/FOODON_03420170) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212

f o o d o n 03304823c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304823

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added http://purl.obolibrary.org/obo/FOODON_03460333

f o o d o n 03304824c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304824

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'corn syrup added' (http://purl.obolibrary.org/obo/FOODON_03460224) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03304825c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304825

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added 'butter added' (http://purl.obolibrary.org/obo/FOODON_03460271) * has substance added http://purl.obolibrary.org/obo/FOODON_03460296

f o o d o n 03304826c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304826

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'beverage base, liquid' (http://purl.obolibrary.org/obo/FOODON_03530091) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03304827c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304827

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'roasting seed process' (http://purl.obolibrary.org/obo/FOODON_03460391) * has substance added http://purl.obolibrary.org/obo/FOODON_03460124 * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03304828c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304828

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03304829c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304829

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03304830c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304830

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03304831c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304831

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152)

f o o d o n 03304832c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304832

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03304833c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304833

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03304834c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304834

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added http://purl.obolibrary.org/obo/FOODON_03460333

f o o d o n 03304835c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304835

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'floret or flower' (http://purl.obolibrary.org/obo/FOODON_03420237) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has consumer 'food animal as consumer' (http://purl.obolibrary.org/obo/FOODON_03510015)

f o o d o n 03304836c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304836

SIREN DB annotation: * has quality 'divided or disintegrated' (http://purl.obolibrary.org/obo/FOODON_03430122) * derives from 'fruit, peel present' (http://purl.obolibrary.org/obo/FOODON_03420137) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * has substance added 'food added' (http://purl.obolibrary.org/obo/FOODON_03460180)

f o o d o n 03304837c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304837

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * formed as a result of 'physical/chemical modification process' (http://purl.obolibrary.org/obo/FOODON_03460130) * formed as a result of 'preservation by filtration' (http://purl.obolibrary.org/obo/FOODON_03470121)

f o o d o n 03304838c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304838

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'whole egg without shell' (http://purl.obolibrary.org/obo/FOODON_03420225) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'ingredient added (TO BE REVISED)' (http://purl.obolibrary.org/obo/FOODON_03460225)

f o o d o n 03304841c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304841

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03304842c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304842

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'egg' (http://purl.obolibrary.org/obo/FOODON_03420194) * formed as a result of 'salted' (http://purl.obolibrary.org/obo/FOODON_03460173) * formed as a result of 'preservation by salting' (http://purl.obolibrary.org/obo/FOODON_03470103)

f o o d o n 03304843c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304843

Curation note: generalizing to Eggnog with liquor SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk or milk component' (http://purl.obolibrary.org/obo/FOODON_03420113) * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186

f o o d o n 03304844c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304844

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186

f o o d o n 03304845c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304845

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'egg' (http://purl.obolibrary.org/obo/FOODON_03420194)

f o o d o n 03304846c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304846

SIREN DB annotation: * derives from 'albumen' (http://purl.obolibrary.org/obo/UBERON_0008944) * formed as a result of 'salted' (http://purl.obolibrary.org/obo/FOODON_03460173) * formed as a result of 'preservation by salting' (http://purl.obolibrary.org/obo/FOODON_03470103)

f o o d o n 03304847c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304847

SIREN DB annotation: * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * has quality 'formulated mix' (http://purl.obolibrary.org/obo/FOODON_03530074) * derives from 'milk or milk component' (http://purl.obolibrary.org/obo/FOODON_03420113) * formed as a result of 'partial fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460247) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has consumer 'low fat food' (http://purl.obolibrary.org/obo/FOODON_03510039)

f o o d o n 03304848c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304848

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * derives from 'fruit, peel undetermined, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420213) * formed as a result of 'breaded or batter-coated' (http://purl.obolibrary.org/obo/FOODON_03460188)

f o o d o n 03304850c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304850

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * has substance added 'pectin added' (http://purl.obolibrary.org/obo/FOODON_03460145) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03304851c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304851

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03304852c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304852

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03304853c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304853

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present' (http://purl.obolibrary.org/obo/FOODON_03420137) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03304854c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304854

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03304856c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304856

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460252) * formed as a result of 'artificial heat drying' (http://purl.obolibrary.org/obo/FOODON_03470144)

f o o d o n 03304858c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304858

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'shelled egg' (http://purl.obolibrary.org/obo/UBERON_0007379) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03304860c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304860

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200)

f o o d o n 03304861c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304861

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'fruit, peel removed, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420230)

f o o d o n 03304862c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304862

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'fruit, peel removed, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420230) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'water addition process' (http://purl.obolibrary.org/obo/FOODON_03460148)

f o o d o n 03304863c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304863

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'beverage base, dry' (http://purl.obolibrary.org/obo/FOODON_03530089) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'instantizing process' (http://purl.obolibrary.org/obo/FOODON_03460169) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03304865c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304865

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'water removal to reconstitution ratio 3 plus 1 or higher' (http://purl.obolibrary.org/obo/FOODON_03460112) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03304866c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304866

SIREN DB annotation: * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158)

f o o d o n 03304867c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304867

SIREN DB annotation: * has quality 'formulated mix' (http://purl.obolibrary.org/obo/FOODON_03530074) * has substance added 'nicotinic acid' (http://purl.obolibrary.org/obo/CHEBI_15940) * has substance added 'riboflavin' (http://purl.obolibrary.org/obo/CHEBI_17015) * has substance added 'iron added' (http://purl.obolibrary.org/obo/FOODON_03460181) * has substance added http://purl.obolibrary.org/obo/FOODON_03460309

f o o d o n 03304869c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304869

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155)

f o o d o n 03304870c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304870

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133)

f o o d o n 03304871c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304871

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03304873c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304873

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03304874c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304874

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'roasting seed process' (http://purl.obolibrary.org/obo/FOODON_03460391)

f o o d o n 03304875c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304875

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'roasting seed process' (http://purl.obolibrary.org/obo/FOODON_03460391)

f o o d o n 03304876c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304876

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132)

f o o d o n 03304877c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304877

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03304878c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304878

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'beverage base, dry' (http://purl.obolibrary.org/obo/FOODON_03530089) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'instantizing process' (http://purl.obolibrary.org/obo/FOODON_03460169) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03304879c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304879

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'plant above surface, excluding fruit and seed' (http://purl.obolibrary.org/obo/FOODON_03420144) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03304880c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304880

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03304881c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304881

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'sugar coating or covering process' (http://purl.obolibrary.org/obo/FOODON_03460354) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03304882c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304882

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'divided into segments or wedges' (http://purl.obolibrary.org/obo/FOODON_03430107) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108)

f o o d o n 03304883c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304883

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'divided into segments or wedges' (http://purl.obolibrary.org/obo/FOODON_03430107) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * immersed in 'packed in gravy or sauce, vegetable' (http://purl.obolibrary.org/obo/FOODON_03480037)

f o o d o n 03304884c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304884

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03304885c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304885

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'cut into short pieces' (http://purl.obolibrary.org/obo/FOODON_03430111) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03304887c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304887

SIREN DB annotation: * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167)

f o o d o n 03304889c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304889

SIREN DB annotation: * has quality 'semiliquid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430110) * derives from 'peel, core or seed' (http://purl.obolibrary.org/obo/FOODON_03420110)

f o o d o n 03304890c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304890

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'food puffing process' (http://purl.obolibrary.org/obo/FOODON_03460268) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03304892c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304892

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151) * immersed in 'packed in gravy or sauce' (http://purl.obolibrary.org/obo/FOODON_03480034)

f o o d o n 03304893c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304893

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107)

f o o d o n 03304894c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304894

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'nut milk' (http://purl.obolibrary.org/obo/FOODON_03420214)

f o o d o n 03304895c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304895

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'nutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460105) * has substance added 'pectin added' (http://purl.obolibrary.org/obo/FOODON_03460145) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150)

f o o d o n 03304896c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304896

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184 * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03304897c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304897

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'glucitol' (http://purl.obolibrary.org/obo/CHEBI_30911) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184 * has consumer 'dietary claim or use' (http://purl.obolibrary.org/obo/FOODON_03510023)

f o o d o n 03304898c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304898

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'glucitol' (http://purl.obolibrary.org/obo/CHEBI_30911) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'food hydrogenation proess' (http://purl.obolibrary.org/obo/FOODON_03460174) * formed as a result of 'flavoring added, artificial' (http://purl.obolibrary.org/obo/FOODON_03460228) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231) * has substance added 'vegetable fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460263) * has consumer 'dietary claim or use' (http://purl.obolibrary.org/obo/FOODON_03510023)

f o o d o n 03304900c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304900

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155)

f o o d o n 03304901c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304901

SIREN DB annotation: * has quality 'beverage base' (http://purl.obolibrary.org/obo/FOODON_03530088) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03304902c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304902

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03304903c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304903

SIREN DB annotation: * has quality 'liquid, high viscosity, with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430138) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'broth or stock' (http://purl.obolibrary.org/obo/FOODON_03420170) * has substance added http://purl.obolibrary.org/obo/FOODON_03460171 * has substance added http://purl.obolibrary.org/obo/FOODON_03460212

f o o d o n 03304905c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304905

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'instantizing process' (http://purl.obolibrary.org/obo/FOODON_03460169) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03304906c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304906

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'instantizing process' (http://purl.obolibrary.org/obo/FOODON_03460169) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added http://purl.obolibrary.org/obo/FOODON_03460191

f o o d o n 03304907c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304907

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'instantizing process' (http://purl.obolibrary.org/obo/FOODON_03460169) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03304908c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304908

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'food aeration process' (http://purl.obolibrary.org/obo/FOODON_03460178) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147 * has substance added http://purl.obolibrary.org/obo/FOODON_03460297

f o o d o n 03304909c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304909

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added 'sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460202) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03304910c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304910

SIREN DB annotation: * has quality 'liquid, low viscosity, with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430149) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whole plant or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420150) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03304911c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304911

SIREN DB annotation: * has quality 'liquid, low viscosity, with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430149) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174)

f o o d o n 03304912c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304912

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238) * has substance added 'dairy product added' (http://purl.obolibrary.org/obo/FOODON_03460242)

f o o d o n 03304913c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304913

SIREN DB annotation: * has quality 'liquid, high viscosity' (http://purl.obolibrary.org/obo/FOODON_03430102) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167)

f o o d o n 03304914c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304914

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'sugar syrup or syrup solids' (http://purl.obolibrary.org/obo/FOODON_03420271) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03304915c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304915

SIREN DB annotation: * has quality 'liquid, low viscosity' (http://purl.obolibrary.org/obo/FOODON_03430109) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'broth or stock' (http://purl.obolibrary.org/obo/FOODON_03420170) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186

f o o d o n 03304916c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304916

SIREN DB annotation: * has quality 'liquid, low viscosity' (http://purl.obolibrary.org/obo/FOODON_03430109) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03304918c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304918

SIREN DB annotation: * has quality 'liquid, low viscosity' (http://purl.obolibrary.org/obo/FOODON_03430109) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03304920c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304920

SIREN DB annotation: * has quality 'liquid, low viscosity, with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430149) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152)

f o o d o n 03304921c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304921

SIREN DB annotation: * has quality 'liquid, low viscosity, with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430149) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152)

f o o d o n 03304923c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304923

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'instantizing process' (http://purl.obolibrary.org/obo/FOODON_03460169) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03304924c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304924

SIREN DB annotation: * has quality 'liquid, low viscosity, with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430149) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'broth or stock' (http://purl.obolibrary.org/obo/FOODON_03420170) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added http://purl.obolibrary.org/obo/FOODON_03460191 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03304925c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304925

SIREN DB annotation: * has quality 'semiliquid' (http://purl.obolibrary.org/obo/FOODON_03430103) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138)

f o o d o n 03304927c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304927

SIREN DB annotation: * has quality 'liquid, high viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430121) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03304928c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304928

SIREN DB annotation: * has quality 'liquid, low viscosity, with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430149) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03304929c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304929

SIREN DB annotation: * has quality 'liquid, low viscosity' (http://purl.obolibrary.org/obo/FOODON_03430109) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014)

f o o d o n 03304930c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304930

SIREN DB annotation: * has quality 'disintegrated or ground' (http://purl.obolibrary.org/obo/FOODON_03430136) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'beverage base, dry' (http://purl.obolibrary.org/obo/FOODON_03530089) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'instantizing process' (http://purl.obolibrary.org/obo/FOODON_03460169) * formed as a result of 'roasting seed process' (http://purl.obolibrary.org/obo/FOODON_03460391) * formed as a result of 'artificial heat drying' (http://purl.obolibrary.org/obo/FOODON_03470144) * has substance added 'corn syrup added' (http://purl.obolibrary.org/obo/FOODON_03460224) * has substance added 'vegetable fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460263)

f o o d o n 03304931c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304931

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200) * formed as a result of 'steeping' (http://purl.obolibrary.org/obo/FOODON_03450036) * has substance added 'dairy product added' (http://purl.obolibrary.org/obo/FOODON_03460242)

f o o d o n 03304936c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304936

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * derives from 'broth or stock' (http://purl.obolibrary.org/obo/FOODON_03420170) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03304937c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304937

SIREN DB annotation: * has quality 'disintegrated or ground' (http://purl.obolibrary.org/obo/FOODON_03430136) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03304938c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304938

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added http://purl.obolibrary.org/obo/FOODON_03460171

f o o d o n 03304939c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304939

SIREN DB annotation: * has quality 'disintegrated or ground' (http://purl.obolibrary.org/obo/FOODON_03430136) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * derives from 'broth or stock' (http://purl.obolibrary.org/obo/FOODON_03420170) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added http://purl.obolibrary.org/obo/FOODON_03460171 * has substance added http://purl.obolibrary.org/obo/FOODON_03460212

f o o d o n 03304940c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304940

SIREN DB annotation: * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'formulated mix' (http://purl.obolibrary.org/obo/FOODON_03530074) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03304941c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304941

SIREN DB annotation: * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added http://purl.obolibrary.org/obo/FOODON_03460191 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03304942c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304942

SIREN DB annotation: * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has substance added 'animal fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460262)

f o o d o n 03304943c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304943

SIREN DB annotation: * has quality 'disintegrated or ground' (http://purl.obolibrary.org/obo/FOODON_03430136) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * derives from 'broth or stock' (http://purl.obolibrary.org/obo/FOODON_03420170) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03304944c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304944

SIREN DB annotation: * has quality 'liquid, low viscosity, with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430149) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'broth or stock' (http://purl.obolibrary.org/obo/FOODON_03420170) * has substance added http://purl.obolibrary.org/obo/FOODON_03460191 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03304945c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304945

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'broth or stock' (http://purl.obolibrary.org/obo/FOODON_03420170)

f o o d o n 03304946c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304946

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'broth or stock' (http://purl.obolibrary.org/obo/FOODON_03420170)

f o o d o n 03304947c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304947

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'broth or stock' (http://purl.obolibrary.org/obo/FOODON_03420170) * formed as a result of 'full fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460248)

f o o d o n 03304948c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304948

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has quality 'formulated mix' (http://purl.obolibrary.org/obo/FOODON_03530074) * derives from 'broth or stock' (http://purl.obolibrary.org/obo/FOODON_03420170) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03304949c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304949

SIREN DB annotation: * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138)

f o o d o n 03304950c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304950

SIREN DB annotation: * has quality 'liquid, high viscosity, with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430138) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'broth or stock' (http://purl.obolibrary.org/obo/FOODON_03420170) * has substance added http://purl.obolibrary.org/obo/FOODON_03460191 * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03304951c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304951

SIREN DB annotation: * has quality 'liquid, low viscosity, with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430149) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'broth or stock' (http://purl.obolibrary.org/obo/FOODON_03420170) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03304952c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304952

SIREN DB annotation: * has quality 'liquid, low viscosity, with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430149) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03304953c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304953

SIREN DB annotation: * has quality 'liquid, high viscosity, with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430138) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03304954c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304954

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whole plant or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420150)

f o o d o n 03304956c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304956

SIREN DB annotation: * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'broth or stock' (http://purl.obolibrary.org/obo/FOODON_03420170) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138)

f o o d o n 03304957c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304957

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125)

f o o d o n 03304960c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304960

SIREN DB annotation: * has quality 'liquid, low viscosity, with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430149) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'spear or shoot' (http://purl.obolibrary.org/obo/FOODON_03420186) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03304961c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304961

SIREN DB annotation: * has quality 'liquid, high viscosity' (http://purl.obolibrary.org/obo/FOODON_03430102) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * has substance added http://purl.obolibrary.org/obo/FOODON_03460153 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03304965c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304965

SIREN DB annotation: * has quality 'liquid, high viscosity' (http://purl.obolibrary.org/obo/FOODON_03430102) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'nutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460105)

f o o d o n 03304966c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304966

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'glucitol' (http://purl.obolibrary.org/obo/CHEBI_30911) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) * has consumer 'dietary claim or use' (http://purl.obolibrary.org/obo/FOODON_03510023)

f o o d o n 03304969c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304969

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * has substance added 'nutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460105)

f o o d o n 03304972c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304972

SIREN DB annotation: * has quality 'liquid, high viscosity' (http://purl.obolibrary.org/obo/FOODON_03430102) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'glucitol' (http://purl.obolibrary.org/obo/CHEBI_30911) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has consumer 'dietary claim or use' (http://purl.obolibrary.org/obo/FOODON_03510023)

f o o d o n 03304973c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304973

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * has substance added 'glucitol' (http://purl.obolibrary.org/obo/CHEBI_30911) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has consumer 'dietary claim or use' (http://purl.obolibrary.org/obo/FOODON_03510023)

f o o d o n 03304974c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304974

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added http://purl.obolibrary.org/obo/FOODON_03460302 * has consumer 'dietary claim or use' (http://purl.obolibrary.org/obo/FOODON_03510023)

f o o d o n 03304977c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304977

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added 'corn syrup added' (http://purl.obolibrary.org/obo/FOODON_03460224) * has substance added 'vegetable fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460263)

f o o d o n 03304979c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304979

SIREN DB annotation: * has quality 'medium ground and sifted (bolted)' (http://purl.obolibrary.org/obo/FOODON_03430101) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03304981c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304981

SIREN DB annotation: * has quality 'liquid, high viscosity' (http://purl.obolibrary.org/obo/FOODON_03430102) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'food aeration process' (http://purl.obolibrary.org/obo/FOODON_03460178) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'mannitol' (http://purl.obolibrary.org/obo/CHEBI_29864) * has substance added 'glucitol' (http://purl.obolibrary.org/obo/CHEBI_30911) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has consumer 'dietary claim or use' (http://purl.obolibrary.org/obo/FOODON_03510023)

f o o d o n 03304984c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304984

SIREN DB annotation: * has quality 'liquid, low viscosity' (http://purl.obolibrary.org/obo/FOODON_03430109) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added http://purl.obolibrary.org/obo/FOODON_03460302 * has consumer 'dietary claim or use' (http://purl.obolibrary.org/obo/FOODON_03510023)

f o o d o n 03304985c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304985

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'nutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460105) * has substance added 'pectin added' (http://purl.obolibrary.org/obo/FOODON_03460145) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03304986c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304986

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'nutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460105) * has substance added 'pectin added' (http://purl.obolibrary.org/obo/FOODON_03460145) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03304988c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304988

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101) * formed as a result of 'salted' (http://purl.obolibrary.org/obo/FOODON_03460173) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'curing or aging 6 to 12 months' (http://purl.obolibrary.org/obo/FOODON_03460293) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152)

f o o d o n 03304993c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304993

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'cooking in small amount of fat or oil' (http://purl.obolibrary.org/obo/FOODON_03450026) * formed as a result of 'fat or oil coated' (http://purl.obolibrary.org/obo/FOODON_03460233) * formed as a result of 'roasting seed process' (http://purl.obolibrary.org/obo/FOODON_03460391)

f o o d o n 03304996c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304996

SIREN DB annotation: * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155)

f o o d o n 03304997c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304997

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03304998c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304998

SIREN DB annotation: * has quality 'disintegrated or ground' (http://purl.obolibrary.org/obo/FOODON_03430136) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * has substance added 'soy protein added' (http://purl.obolibrary.org/obo/FOODON_03460257)

f o o d o n 03304999c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03304999

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * formed as a result of 'proteolytic fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460102) * formed as a result of 'lipolytic fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460127) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104)

f o o d o n 03305001c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305001

SIREN DB annotation: * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'animal body or body part' (http://purl.obolibrary.org/obo/FOODON_03420127) * has substance added http://purl.obolibrary.org/obo/FOODON_03460191 * has consumer 'animal as consumer' (http://purl.obolibrary.org/obo/FOODON_03510021)

f o o d o n 03305002c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305002

SIREN DB annotation: * has quality 'sliced, thin, below 0.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430145) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added http://purl.obolibrary.org/obo/FOODON_03460153

f o o d o n 03305003c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305003

SIREN DB annotation: * has quality 'liquid, low viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430114) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'alcohol-acetic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460123) * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160) * formed as a result of 'curing or aging 12 months or over' (http://purl.obolibrary.org/obo/FOODON_03460294) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03305005c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305005

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * derives from 'fruit, peel undetermined, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420213)

f o o d o n 03305006c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305006

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03305007c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305007

SIREN DB annotation: * has quality 'semiliquid' (http://purl.obolibrary.org/obo/FOODON_03430103) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151) * has substance added 'nut or seed added' (http://purl.obolibrary.org/obo/FOODON_03460177) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03305008c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305008

SIREN DB annotation: * has quality 'crystal' (http://purl.obolibrary.org/obo/FOODON_03430143) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * formed as a result of 'iodized' (http://purl.obolibrary.org/obo/FOODON_03460189)

f o o d o n 03305010c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305010

SIREN DB annotation: * has quality 'crystal' (http://purl.obolibrary.org/obo/FOODON_03430143) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'brown sugar' (http://purl.obolibrary.org/obo/FOODON_03420156)

f o o d o n 03305012c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305012

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * derives from 'starch' (http://purl.obolibrary.org/obo/FOODON_03420203) * formed as a result of 'physical/chemical modification process' (http://purl.obolibrary.org/obo/FOODON_03460130) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150)

f o o d o n 03305013c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305013

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added 'ingredient added (TO BE REVISED)' (http://purl.obolibrary.org/obo/FOODON_03460225)

f o o d o n 03305015c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305015

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147 * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03305016c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305016

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'flavoring added, artificial' (http://purl.obolibrary.org/obo/FOODON_03460228) * has substance added 'polysaccharide' (http://purl.obolibrary.org/obo/CHEBI_18154) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03305017c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305017

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'full fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460248) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has consumer 'low fat food' (http://purl.obolibrary.org/obo/FOODON_03510039) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03305019c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305019

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03305020c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305020

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'flavoring added, artificial' (http://purl.obolibrary.org/obo/FOODON_03460228) * formed as a result of 'full fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460248) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has consumer 'low fat food' (http://purl.obolibrary.org/obo/FOODON_03510039) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03305021c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305021

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03305022c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305022

SIREN DB annotation: * has consumer 'dietary claim or use' (http://purl.obolibrary.org/obo/FOODON_03510023)

f o o d o n 03305024c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305024

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147 * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186

f o o d o n 03305025c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305025

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147 * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186

f o o d o n 03305033c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305033

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * formed as a result of 'alcohol-acetic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460123) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'preservation by heat treatment' (http://purl.obolibrary.org/obo/FOODON_03470120) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03305034c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305034

SIREN DB annotation: * derives from 'essential oil, oleoresin or other flavoring substance' (http://purl.obolibrary.org/obo/FOODON_03420260)

f o o d o n 03305036c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305036

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'egg' (http://purl.obolibrary.org/obo/FOODON_03420194) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150)

f o o d o n 03305040c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305040

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'candying process' (http://purl.obolibrary.org/obo/FOODON_03460182) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * formed as a result of 'preservation by adding sugar' (http://purl.obolibrary.org/obo/FOODON_03470146) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03305041c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305041

SIREN DB annotation: * has quality 'divided or disintegrated' (http://purl.obolibrary.org/obo/FOODON_03430122) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03305042c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305042

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'egg yolk' (http://purl.obolibrary.org/obo/UBERON_0007378) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03305044c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305044

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'instantizing process' (http://purl.obolibrary.org/obo/FOODON_03460169) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added http://purl.obolibrary.org/obo/FOODON_03460279

f o o d o n 03305046c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305046

SIREN DB annotation: * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190)

f o o d o n 03305047c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305047

SIREN DB annotation: * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * formed as a result of 'enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460252)

f o o d o n 03305050c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305050

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'food distillation process' (http://purl.obolibrary.org/obo/FOODON_03460270) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104)

f o o d o n 03305051c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305051

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03305052c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305052

SIREN DB annotation: * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'egg yolk' (http://purl.obolibrary.org/obo/UBERON_0007378)

f o o d o n 03305060c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305060

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'ovary, roe' (http://purl.obolibrary.org/obo/FOODON_03420202)

f o o d o n 03305061c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305061

SIREN DB annotation: * derives from 'broth or stock' (http://purl.obolibrary.org/obo/FOODON_03420170)

f o o d o n 03305062c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305062

SIREN DB annotation: * has quality 'medium ground' (http://purl.obolibrary.org/obo/FOODON_03430117) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03305063c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305063

SIREN DB annotation: * has quality 'liquid, high viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430121) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'extract, concentrate or isolate of plant or animal' (http://purl.obolibrary.org/obo/FOODON_03420228) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158)

f o o d o n 03305064c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305064

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'whey' (http://purl.obolibrary.org/obo/FOODON_03420244) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03305065c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305065

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103)

f o o d o n 03305067c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305067

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03305068c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305068

SIREN DB annotation: * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03305069c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305069

SIREN DB annotation: * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03305070c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305070

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'disintegrated or ground' (http://purl.obolibrary.org/obo/FOODON_03430136) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151) * immersed in 'packed with aerosol propellant' (http://purl.obolibrary.org/obo/FOODON_03480015)

f o o d o n 03305072c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305072

SIREN DB annotation: * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03305073c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305073

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014)

f o o d o n 03305074c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305074

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'breaded or batter-coated' (http://purl.obolibrary.org/obo/FOODON_03460188) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03305075c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305075

SIREN DB annotation: * has quality 'liquid, high viscosity' (http://purl.obolibrary.org/obo/FOODON_03430102) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'food aeration process' (http://purl.obolibrary.org/obo/FOODON_03460178) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147 * has substance added http://purl.obolibrary.org/obo/FOODON_03460205

f o o d o n 03305076c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305076

SIREN DB annotation: * has quality 'liquid, high viscosity' (http://purl.obolibrary.org/obo/FOODON_03430102) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk or milk component' (http://purl.obolibrary.org/obo/FOODON_03420113) * formed as a result of 'food aeration process' (http://purl.obolibrary.org/obo/FOODON_03460178) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03305077c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305077

SIREN DB annotation: * has quality 'sliced' (http://purl.obolibrary.org/obo/FOODON_03430137) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240) * formed as a result of 'pickling process' (http://purl.obolibrary.org/obo/FOODON_03460190) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151) * immersed in 'packed in salt brine' (http://purl.obolibrary.org/obo/FOODON_03480018)

f o o d o n 03305078c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305078

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100)

f o o d o n 03305079c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305079

SIREN DB annotation: * has quality 'sliced' (http://purl.obolibrary.org/obo/FOODON_03430137) * has quality 'unripe or immature' (http://purl.obolibrary.org/obo/FOODON_03530051) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * immersed in 'packed in salt brine' (http://purl.obolibrary.org/obo/FOODON_03480018)

f o o d o n 03305080c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305080

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'broth or stock' (http://purl.obolibrary.org/obo/FOODON_03420170)

f o o d o n 03305081c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305081

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added 'butter added' (http://purl.obolibrary.org/obo/FOODON_03460271)

f o o d o n 03305082c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305082

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'nut or seed added' (http://purl.obolibrary.org/obo/FOODON_03460177) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03305083c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305083

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231) * has substance added 'vegetable fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460263)

f o o d o n 03305084c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305084

SIREN DB annotation: * has quality 'semiliquid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430135) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03305085c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305085

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101) * formed as a result of 'full fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460248) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has consumer 'low fat food' (http://purl.obolibrary.org/obo/FOODON_03510039)

f o o d o n 03305086c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305086

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03305087c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305087

SIREN DB annotation: * has quality 'liquid, low viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430114) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'debittering process' (http://purl.obolibrary.org/obo/FOODON_03460198)

f o o d o n 03305088c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305088

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'artificially carbonated' (http://purl.obolibrary.org/obo/FOODON_03460109) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03305089c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305089

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has substance added 'ingredient added (TO BE REVISED)' (http://purl.obolibrary.org/obo/FOODON_03460225) * has consumer 'human as food consumer' (http://purl.obolibrary.org/obo/FOODON_03510026)

f o o d o n 03305090c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305090

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * has quality 'dark meat' (http://purl.obolibrary.org/obo/FOODON_03530002) * derives from 'skeletal meat part, with bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420243)

f o o d o n 03305091c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305091

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fat trimmings' (http://purl.obolibrary.org/obo/FOODON_03420253)

f o o d o n 03305092c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305092

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160)

f o o d o n 03305093c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305093

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03305095c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305095

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole plant or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420150)

f o o d o n 03305097c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305097

SIREN DB annotation: * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has consumer 'pet cat as consumer' (http://purl.obolibrary.org/obo/FOODON_03510028)

f o o d o n 03305098c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305098

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03305099c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305099

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has substance added 'animal fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460262)

f o o d o n 03305100c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305100

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'stem or stalk (without leaves)' (http://purl.obolibrary.org/obo/FOODON_03420101) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03305101c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305101

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'beverage base, liquid' (http://purl.obolibrary.org/obo/FOODON_03530091) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03305103c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305103

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03305104c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305104

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present' (http://purl.obolibrary.org/obo/FOODON_03420137) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03305106c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305106

SIREN DB annotation: * has quality 'semiliquid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430135) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03305107c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305107

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'glucitol' (http://purl.obolibrary.org/obo/CHEBI_30911) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) * has consumer 'sugars free food' (http://purl.obolibrary.org/obo/FOODON_03510056)

f o o d o n 03305108c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305108

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added 'ingredient added (TO BE REVISED)' (http://purl.obolibrary.org/obo/FOODON_03460225)

f o o d o n 03305109c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305109

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160)

f o o d o n 03305110c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305110

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'artificially carbonated' (http://purl.obolibrary.org/obo/FOODON_03460109) * has substance added 'lactose' (http://purl.obolibrary.org/obo/CHEBI_17716) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150)

f o o d o n 03305111c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305111

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03305112c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305112

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03305113c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305113

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'gelatin added' (http://purl.obolibrary.org/obo/FOODON_03460165) * has substance added http://purl.obolibrary.org/obo/FOODON_03460297

f o o d o n 03305114c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305114

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * has substance added 'alcohol' (http://purl.obolibrary.org/obo/CHEBI_30879)

f o o d o n 03305115c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305115

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'food aeration process' (http://purl.obolibrary.org/obo/FOODON_03460178) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'gelatin added' (http://purl.obolibrary.org/obo/FOODON_03460165) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03305116c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305116

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'alcohol' (http://purl.obolibrary.org/obo/CHEBI_30879) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231) * has substance added 'vegetable fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460263)

f o o d o n 03305117c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305117

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'corn syrup added' (http://purl.obolibrary.org/obo/FOODON_03460224) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231) * has substance added http://purl.obolibrary.org/obo/FOODON_03460340

f o o d o n 03305119c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305119

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160)

f o o d o n 03305121c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305121

SIREN DB annotation: * has quality 'semiliquid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430135) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03305122c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305122

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231) * has substance added 'vegetable fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460263)

f o o d o n 03305123c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305123

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500052 * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231) * has substance added 'vegetable fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460263)

f o o d o n 03305125c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305125

SIREN DB annotation: * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * has substance added 'mannitol' (http://purl.obolibrary.org/obo/CHEBI_29864) * has consumer 'dietary claim or use' (http://purl.obolibrary.org/obo/FOODON_03510023)

f o o d o n 03305126c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305126

SIREN DB annotation: * has quality 'liquid, high viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430121) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'spear or shoot' (http://purl.obolibrary.org/obo/FOODON_03420186) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has substance added 'dairy product added' (http://purl.obolibrary.org/obo/FOODON_03460242)

f o o d o n 03305127c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305127

SIREN DB annotation: * has quality 'liquid, high viscosity' (http://purl.obolibrary.org/obo/FOODON_03430102) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'broth or stock' (http://purl.obolibrary.org/obo/FOODON_03420170) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has substance added 'dairy product added' (http://purl.obolibrary.org/obo/FOODON_03460242)

f o o d o n 03305129c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305129

SIREN DB annotation: * has quality 'liquid, high viscosity' (http://purl.obolibrary.org/obo/FOODON_03430102) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'broth or stock' (http://purl.obolibrary.org/obo/FOODON_03420170) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has substance added http://purl.obolibrary.org/obo/FOODON_03460297

f o o d o n 03305130c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305130

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'food added' (http://purl.obolibrary.org/obo/FOODON_03460180)

f o o d o n 03305131c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305131

SIREN DB annotation: * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'vegetable fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460263)

f o o d o n 03305132c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305132

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03305133c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305133

SIREN DB annotation: * has quality 'liquid, high viscosity, with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430138) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has substance added 'dairy product added' (http://purl.obolibrary.org/obo/FOODON_03460242)

f o o d o n 03305135c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305135

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186

f o o d o n 03305136c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305136

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'cream food product' (http://purl.obolibrary.org/obo/FOODON_00001216) * formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'ingredient added (TO BE REVISED)' (http://purl.obolibrary.org/obo/FOODON_03460225)

f o o d o n 03305140c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305140

SIREN DB annotation: * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104)

f o o d o n 03305141c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305141

SIREN DB annotation: * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119)

f o o d o n 03305142c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305142

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'meat color, undesignated or unknown (deprecated)' (http://purl.obolibrary.org/obo/FOODON_03530003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03305143c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305143

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03305144c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305144

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03305145c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305145

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174)

f o o d o n 03305146c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305146

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) * immersed in 'packed in heavily sweetened liquid' (http://purl.obolibrary.org/obo/FOODON_03480012)

f o o d o n 03305148c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305148

SIREN DB annotation: * has quality 'whole and pieces' (http://purl.obolibrary.org/obo/FOODON_03430104) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167)

f o o d o n 03305149c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305149

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03305150c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305150

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420139)

f o o d o n 03305151c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305151

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present' (http://purl.obolibrary.org/obo/FOODON_03420137) * formed as a result of 'rehydration process' (http://purl.obolibrary.org/obo/FOODON_03460259)

f o o d o n 03305154c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305154

SIREN DB annotation: * has quality 'liquid, low viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430114) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147 * has substance added 'water addition process' (http://purl.obolibrary.org/obo/FOODON_03460148)

f o o d o n 03305155c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305155

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03305156c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305156

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * has substance added 'sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460202)

f o o d o n 03305157c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305157

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152)

f o o d o n 03305158c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305158

SIREN DB annotation: * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'germinated or sprouted seed' (http://purl.obolibrary.org/obo/FOODON_03420102) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'full alcohol removal process' (http://purl.obolibrary.org/obo/FOODON_03460286) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152)

f o o d o n 03305159c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305159

SIREN DB annotation: * has quality 'beverage base' (http://purl.obolibrary.org/obo/FOODON_03530088) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03305160c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305160

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'artificially carbonated' (http://purl.obolibrary.org/obo/FOODON_03460109) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03305161c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305161

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'full fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460248) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has consumer 'low fat food' (http://purl.obolibrary.org/obo/FOODON_03510039)

f o o d o n 03305164c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305164

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'corn plant (sensu maize)' (http://purl.obolibrary.org/obo/FOODON_03411232) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03305165c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305165

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155)

f o o d o n 03305166c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305166

SIREN DB annotation: * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'salted' (http://purl.obolibrary.org/obo/FOODON_03460173) * formed as a result of 'carbonated by fermentation' (http://purl.obolibrary.org/obo/FOODON_03460246) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'preservation by chilling or freezing' (http://purl.obolibrary.org/obo/FOODON_03470142) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * immersed in 'packed in salt brine' (http://purl.obolibrary.org/obo/FOODON_03480018)

f o o d o n 03305167c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305167

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'skeletal meat part, with bone, with skin' (http://purl.obolibrary.org/obo/FOODON_03420265) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03305168c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305168

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part, with bone, with skin' (http://purl.obolibrary.org/obo/FOODON_03420265)

f o o d o n 03305174c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305174

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * immersed in 'packed with aerosol propellant' (http://purl.obolibrary.org/obo/FOODON_03480015)

f o o d o n 03305175c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305175

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151) * has substance added 'molasses added' (http://purl.obolibrary.org/obo/FOODON_03460156)

f o o d o n 03305177c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305177

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03305179c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305179

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel removed, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420230) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03305180c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305180

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'divided into pieces, thickness more than 1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430125) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03305181c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305181

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'divided into halves' (http://purl.obolibrary.org/obo/FOODON_03430116) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03305182c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305182

SIREN DB annotation: * derives from 'root, tuber or bulb, with peel' (http://purl.obolibrary.org/obo/FOODON_03420239) * formed as a result of 'instantizing process' (http://purl.obolibrary.org/obo/FOODON_03460169) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03305183c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305183

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'beverage base, dry' (http://purl.obolibrary.org/obo/FOODON_03530089) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'vitamin C' (http://purl.obolibrary.org/obo/CHEBI_21241) * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has substance added 'sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460202) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03305184c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305184

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'nicotinic acid' (http://purl.obolibrary.org/obo/CHEBI_15940) * has substance added 'riboflavin' (http://purl.obolibrary.org/obo/CHEBI_17015) * has substance added 'iron added' (http://purl.obolibrary.org/obo/FOODON_03460181) * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has substance added http://purl.obolibrary.org/obo/FOODON_03460309

f o o d o n 03305187c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305187

SIREN DB annotation: * has quality 'medium ground and sifted (bolted)' (http://purl.obolibrary.org/obo/FOODON_03430101) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'nicotinic acid' (http://purl.obolibrary.org/obo/CHEBI_15940) * has substance added 'riboflavin' (http://purl.obolibrary.org/obo/CHEBI_17015) * has substance added 'iron added' (http://purl.obolibrary.org/obo/FOODON_03460181) * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has substance added http://purl.obolibrary.org/obo/FOODON_03460309

f o o d o n 03305188c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305188

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'nicotinic acid' (http://purl.obolibrary.org/obo/CHEBI_15940) * has substance added 'riboflavin' (http://purl.obolibrary.org/obo/CHEBI_17015) * has substance added 'iron added' (http://purl.obolibrary.org/obo/FOODON_03460181) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has substance added http://purl.obolibrary.org/obo/FOODON_03460309

f o o d o n 03305190c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305190

SIREN DB annotation: * derives from 'extract, concentrate or isolate of plant or animal' (http://purl.obolibrary.org/obo/FOODON_03420228) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03305191c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305191

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104)

f o o d o n 03305193c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305193

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03305194c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305194

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'instantizing process' (http://purl.obolibrary.org/obo/FOODON_03460169) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03305195c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305195

SIREN DB annotation: * surrounded by 'glass container' (http://purl.obolibrary.org/obo/FOODON_03490130) * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500040 * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'food distillation process' (http://purl.obolibrary.org/obo/FOODON_03460270) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03305196c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305196

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * derives from 'plant above surface, excluding fruit and seed' (http://purl.obolibrary.org/obo/FOODON_03420144) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03305197c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305197

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * derives from 'extract, concentrate or isolate of plant or animal' (http://purl.obolibrary.org/obo/FOODON_03420228)

f o o d o n 03305199c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305199

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'protein extract, concentrate or isolate' (http://purl.obolibrary.org/obo/FOODON_03420236) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150)

f o o d o n 03305200c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305200

SIREN DB annotation: * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'beverage base' (http://purl.obolibrary.org/obo/FOODON_03530088) * formed as a result of 'flavoring added, artificial' (http://purl.obolibrary.org/obo/FOODON_03460228) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108)

f o o d o n 03305202c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305202

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03305203c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305203

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03305205c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305205

SIREN DB annotation: * has quality 'formulated mix' (http://purl.obolibrary.org/obo/FOODON_03530074) * derives from 'whole egg without shell' (http://purl.obolibrary.org/obo/FOODON_03420225) * formed as a result of 'instantizing process' (http://purl.obolibrary.org/obo/FOODON_03460169) * has substance added http://purl.obolibrary.org/obo/FOODON_03460191 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03305206c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305206

SIREN DB annotation: * has quality 'formulated mix' (http://purl.obolibrary.org/obo/FOODON_03530074) * derives from 'whole egg without shell' (http://purl.obolibrary.org/obo/FOODON_03420225) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03305208c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305208

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238)

f o o d o n 03305209c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305209

SIREN DB annotation: * has quality 'semiliquid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430135) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03305210c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305210

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added 'nicotinic acid' (http://purl.obolibrary.org/obo/CHEBI_15940) * has substance added 'riboflavin' (http://purl.obolibrary.org/obo/CHEBI_17015) * has substance added 'rye plant as food source' (http://purl.obolibrary.org/obo/FOODON_03411313) * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has substance added http://purl.obolibrary.org/obo/FOODON_03460309

f o o d o n 03305211c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305211

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03305214c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305214

SIREN DB annotation: * has quality 'liquid, high viscosity' (http://purl.obolibrary.org/obo/FOODON_03430102) * derives from 'essential oil, oleoresin or other flavoring substance' (http://purl.obolibrary.org/obo/FOODON_03420260) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03305215c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305215

SIREN DB annotation: * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238)

f o o d o n 03305217c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305217

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240)

f o o d o n 03305218c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305218

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147 * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151)

f o o d o n 03305220c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305220

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03305221c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305221

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'sugar syrup or sugar syrup solids added' (http://purl.obolibrary.org/obo/FOODON_03460280)

f o o d o n 03305222c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305222

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'candying process' (http://purl.obolibrary.org/obo/FOODON_03460182) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03305223c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305223

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420139)

f o o d o n 03305228c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305228

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * immersed in 'packed in sweetened liquid' (http://purl.obolibrary.org/obo/FOODON_03480023)

f o o d o n 03305230c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305230

SIREN DB annotation: * has quality 'liquid, low viscosity' (http://purl.obolibrary.org/obo/FOODON_03430109) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added 'water addition process' (http://purl.obolibrary.org/obo/FOODON_03460148)

f o o d o n 03305231c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305231

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107)

f o o d o n 03305232c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305232

SIREN DB annotation: * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03305233c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305233

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'water addition process' (http://purl.obolibrary.org/obo/FOODON_03460148)

f o o d o n 03305236c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305236

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03305237c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305237

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03305238c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305238

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'whole and pieces' (http://purl.obolibrary.org/obo/FOODON_03430104) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * immersed in 'packed in edible medium' (http://purl.obolibrary.org/obo/FOODON_03480011)

f o o d o n 03305239c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305239

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'sliced' (http://purl.obolibrary.org/obo/FOODON_03430137) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03305240c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305240

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'fruit, peel removed, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420230) * has consumer 'unsweetened claim or use' (http://purl.obolibrary.org/obo/FOODON_03510105)

f o o d o n 03305241c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305241

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * immersed in 'packed in sweetened liquid' (http://purl.obolibrary.org/obo/FOODON_03480023)

f o o d o n 03305242c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305242

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel removed, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420230) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03305243c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305243

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03305247c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305247

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108)

f o o d o n 03305248c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305248

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108)

f o o d o n 03305250c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305250

SIREN DB annotation: * has quality 'semiliquid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430135) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03305251c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305251

SIREN DB annotation: * has quality 'semiliquid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430110) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added http://purl.obolibrary.org/obo/FOODON_03460143 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03305252c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305252

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03305254c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305254

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has substance added 'vegetable fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460263)

f o o d o n 03305255c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305255

SIREN DB annotation: * has quality 'semiliquid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430135) * derives from 'honey' (http://purl.obolibrary.org/obo/UBERON_0036016) * formed as a result of 'food aeration by whipping' (http://purl.obolibrary.org/obo/FOODON_03460358)

f o o d o n 03305256c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305256

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'light cream' (http://purl.obolibrary.org/obo/FOODON_03420160) * formed as a result of 'food aeration by whipping' (http://purl.obolibrary.org/obo/FOODON_03460358) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03305257c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305257

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'certified color added' (http://purl.obolibrary.org/obo/FOODON_03460133) * has substance added 'animal fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460262) * has substance added http://purl.obolibrary.org/obo/FOODON_03460297

f o o d o n 03305258c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305258

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'cream food product' (http://purl.obolibrary.org/obo/FOODON_00001216) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03305259c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305259

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221) * has substance added http://purl.obolibrary.org/obo/FOODON_03460297

f o o d o n 03305260c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305260

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03305261c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305261

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03305263c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305263

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190)

f o o d o n 03305264c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305264

SIREN DB annotation: * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'cream food product' (http://purl.obolibrary.org/obo/FOODON_00001216) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184

f o o d o n 03305265c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305265

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * derives from 'cream food product' (http://purl.obolibrary.org/obo/FOODON_00001216) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'food homogenization or emulsification process' (http://purl.obolibrary.org/obo/FOODON_03460306)

f o o d o n 03305266c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305266

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150)

f o o d o n 03305267c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305267

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'cream food product' (http://purl.obolibrary.org/obo/FOODON_00001216) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'flavoring added, artificial' (http://purl.obolibrary.org/obo/FOODON_03460228) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184 * has substance added 'butter added' (http://purl.obolibrary.org/obo/FOODON_03460271)

f o o d o n 03305268c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305268

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * has substance added 'food added' (http://purl.obolibrary.org/obo/FOODON_03460180) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03305270c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305270

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'cream food product' (http://purl.obolibrary.org/obo/FOODON_00001216) * formed as a result of 'food thawing process' (http://purl.obolibrary.org/obo/FOODON_03460241) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03305272c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305272

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'food aeration by whipping' (http://purl.obolibrary.org/obo/FOODON_03460358)

f o o d o n 03305275c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305275

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'cream food product' (http://purl.obolibrary.org/obo/FOODON_00001216) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03305277c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305277

SIREN DB annotation: * has quality 'semiliquid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430110) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) * has substance added http://purl.obolibrary.org/obo/FOODON_03460297

f o o d o n 03305279c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305279

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'food aeration process' (http://purl.obolibrary.org/obo/FOODON_03460178) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03305282c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305282

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * formed as a result of 'food aeration by whipping' (http://purl.obolibrary.org/obo/FOODON_03460358) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03305283c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305283

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'cream food product' (http://purl.obolibrary.org/obo/FOODON_00001216) * formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03305284c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305284

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'cream food product' (http://purl.obolibrary.org/obo/FOODON_00001216) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03305285c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305285

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03305286c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305286

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03305287c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305287

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'liquid, high viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430121) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'water addition process' (http://purl.obolibrary.org/obo/FOODON_03460148)

f o o d o n 03305288c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305288

SIREN DB annotation: * has quality 'liquid, high viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430121) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'extract, concentrate or isolate of plant or animal' (http://purl.obolibrary.org/obo/FOODON_03420228)

f o o d o n 03305289c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305289

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * has substance added 'water addition process' (http://purl.obolibrary.org/obo/FOODON_03460148)

f o o d o n 03305290c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305290

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * immersed in 'packed in salt brine' (http://purl.obolibrary.org/obo/FOODON_03480018)

f o o d o n 03305292c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305292

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03305293c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305293

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03305294c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305294

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel removed, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420230) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03305295c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305295

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03305298c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305298

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03305299c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305299

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138)

f o o d o n 03305300c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305300

SIREN DB annotation: * has quality 'liquid, low viscosity' (http://purl.obolibrary.org/obo/FOODON_03430109) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * has substance added 'water addition process' (http://purl.obolibrary.org/obo/FOODON_03460148) * has consumer 'noncarbonated claim or use' (http://purl.obolibrary.org/obo/FOODON_03510169)

f o o d o n 03305303c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305303

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'liquid, high viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430121) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'water addition process' (http://purl.obolibrary.org/obo/FOODON_03460148)

f o o d o n 03305304c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305304

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'sterilization by hot filling, held hot and cooling' (http://purl.obolibrary.org/obo/FOODON_03470129) * has substance added 'sugar syrup or sugar syrup solids added' (http://purl.obolibrary.org/obo/FOODON_03460280)

f o o d o n 03305305c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305305

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added 'pectin added' (http://purl.obolibrary.org/obo/FOODON_03460145) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03305306c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305306

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * has quality 'unripe or immature' (http://purl.obolibrary.org/obo/FOODON_03530051) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238)

f o o d o n 03305307c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305307

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'liver' (http://purl.obolibrary.org/obo/UBERON_0002107)

f o o d o n 03305308c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305308

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * derives from 'starch' (http://purl.obolibrary.org/obo/FOODON_03420203) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03305309c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305309

SIREN DB annotation: * derives from 'whole plant or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420150) * formed as a result of 'salted' (http://purl.obolibrary.org/obo/FOODON_03460173)

f o o d o n 03305311c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305311

SIREN DB annotation: * has quality 'liquid, high viscosity' (http://purl.obolibrary.org/obo/FOODON_03430102) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'broth or stock' (http://purl.obolibrary.org/obo/FOODON_03420170) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03305312c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305312

SIREN DB annotation: * has quality 'liquid, high viscosity, with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430138) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has substance added 'mushroom food product' (http://purl.obolibrary.org/obo/FOODON_00001287) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03305313c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305313

SIREN DB annotation: * has quality 'liquid, high viscosity' (http://purl.obolibrary.org/obo/FOODON_03430102) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'broth or stock' (http://purl.obolibrary.org/obo/FOODON_03420170) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03305314c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305314

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160)

f o o d o n 03305316c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305316

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03305317c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305317

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03305319c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305319

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03305320c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305320

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229)

f o o d o n 03305321c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305321

SIREN DB annotation: * has quality 'liquid, high viscosity' (http://purl.obolibrary.org/obo/FOODON_03430102) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138)

f o o d o n 03305322c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305322

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138)

f o o d o n 03305326c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305326

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229)

f o o d o n 03305327c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305327

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158)

f o o d o n 03305328c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305328

SIREN DB annotation: * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * has consumer 'food animal as consumer' (http://purl.obolibrary.org/obo/FOODON_03510015)

f o o d o n 03305329c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305329

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03305330c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305330

SIREN DB annotation: * surrounded by 'glass container' (http://purl.obolibrary.org/obo/FOODON_03490130) * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500040 * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'food distillation process' (http://purl.obolibrary.org/obo/FOODON_03460270) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104)

f o o d o n 03305331c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305331

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * immersed in 'packed in gravy or sauce' (http://purl.obolibrary.org/obo/FOODON_03480034)

f o o d o n 03305332c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305332

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'broth or stock' (http://purl.obolibrary.org/obo/FOODON_03420170)

f o o d o n 03305334c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305334

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03305335c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305335

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221) * has substance added http://purl.obolibrary.org/obo/FOODON_03460279

f o o d o n 03305336c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305336

SIREN DB annotation: * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'formulated mix' (http://purl.obolibrary.org/obo/FOODON_03530074) * derives from 'broth or stock' (http://purl.obolibrary.org/obo/FOODON_03420170) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03305337c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305337

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * derives from 'starch' (http://purl.obolibrary.org/obo/FOODON_03420203) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03305340c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305340

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added 'rye plant as food source' (http://purl.obolibrary.org/obo/FOODON_03411313) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03305342c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305342

SIREN DB annotation: * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'gelatin added' (http://purl.obolibrary.org/obo/FOODON_03460165)

f o o d o n 03305343c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305343

SIREN DB annotation: * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'flavoring added, artificial' (http://purl.obolibrary.org/obo/FOODON_03460228) * formed as a result of 'flavoring, spice or herb added, natural' (http://purl.obolibrary.org/obo/FOODON_03460229) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) * has substance added 'gelatin added' (http://purl.obolibrary.org/obo/FOODON_03460165)

f o o d o n 03305344c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305344

SIREN DB annotation: * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'gelatin' (http://purl.obolibrary.org/obo/CHEBI_5291)

f o o d o n 03305345c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305345

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) * has substance added 'gelatin added' (http://purl.obolibrary.org/obo/FOODON_03460165) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03305346c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305346

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added http://purl.obolibrary.org/obo/FOODON_03460338

f o o d o n 03305347c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305347

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'gelatin' (http://purl.obolibrary.org/obo/CHEBI_5291) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03305348c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305348

SIREN DB annotation: * has quality 'sliced, thin, below 0.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430145) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'food toasting process' (http://purl.obolibrary.org/obo/FOODON_03450010) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256)

f o o d o n 03305349c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305349

SIREN DB annotation: * has quality 'semiliquid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430135) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03305350c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305350

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420168)

f o o d o n 03305353c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305353

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * derives from 'broth or stock' (http://purl.obolibrary.org/obo/FOODON_03420170) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138)

f o o d o n 03305354c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305354

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'breaded or batter-coated' (http://purl.obolibrary.org/obo/FOODON_03460188) * formed as a result of 'fat or oil coated' (http://purl.obolibrary.org/obo/FOODON_03460233) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186

f o o d o n 03305355c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305355

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * has quality 'meat color, undesignated or unknown (deprecated)' (http://purl.obolibrary.org/obo/FOODON_03530003) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125)

f o o d o n 03305356c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305356

SIREN DB annotation: * derives from 'animal body or body part' (http://purl.obolibrary.org/obo/FOODON_03420127) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150)

f o o d o n 03305357c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305357

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * has quality 'meat color, undesignated or unknown (deprecated)' (http://purl.obolibrary.org/obo/FOODON_03530003) * derives from 'gizzard' (http://purl.obolibrary.org/obo/UBERON_0005052)

f o o d o n 03305358c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305358

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'organ meat' (http://purl.obolibrary.org/obo/FOODON_03420218)

f o o d o n 03305359c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305359

SIREN DB annotation: * has quality 'divided or disintegrated' (http://purl.obolibrary.org/obo/FOODON_03430122) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part, with bone, with skin' (http://purl.obolibrary.org/obo/FOODON_03420265)

f o o d o n 03305360c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305360

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added http://purl.obolibrary.org/obo/FOODON_03460279

f o o d o n 03305361c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305361

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'flavoring added, artificial' (http://purl.obolibrary.org/obo/FOODON_03460228) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) * has substance added 'gelatin added' (http://purl.obolibrary.org/obo/FOODON_03460165)

f o o d o n 03305363c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305363

SIREN DB annotation: * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'skeletal meat part, with bone, with skin' (http://purl.obolibrary.org/obo/FOODON_03420265) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212

f o o d o n 03305364c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305364

SIREN DB annotation: * formed as a result of 'sterilization by irradiation' (http://purl.obolibrary.org/obo/FOODON_03470113)

f o o d o n 03305365c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305365

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03305366c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305366

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190)

f o o d o n 03305367c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305367

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133)

f o o d o n 03305368c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305368

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03305369c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305369

SIREN DB annotation: * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'instantizing process' (http://purl.obolibrary.org/obo/FOODON_03460169) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'gelatin added' (http://purl.obolibrary.org/obo/FOODON_03460165)

f o o d o n 03305370c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305370

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03305371c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305371

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) * has substance added 'gelatin added' (http://purl.obolibrary.org/obo/FOODON_03460165) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03305372c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305372

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) * has substance added 'gelatin added' (http://purl.obolibrary.org/obo/FOODON_03460165) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03305373c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305373

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03305374c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305374

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'gelatin' (http://purl.obolibrary.org/obo/CHEBI_5291) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147 * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03305375c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305375

SIREN DB annotation: * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'gelatin' (http://purl.obolibrary.org/obo/CHEBI_5291) * formed as a result of 'iodized' (http://purl.obolibrary.org/obo/FOODON_03460189) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03305376c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305376

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03305377c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305377

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added 'nicotinic acid' (http://purl.obolibrary.org/obo/CHEBI_15940) * has substance added 'riboflavin' (http://purl.obolibrary.org/obo/CHEBI_17015) * has substance added 'iron added' (http://purl.obolibrary.org/obo/FOODON_03460181) * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has substance added http://purl.obolibrary.org/obo/FOODON_03460309

f o o d o n 03305378c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305378

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256)

f o o d o n 03305380c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305380

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar syrup or syrup solids' (http://purl.obolibrary.org/obo/FOODON_03420271) * formed as a result of 'food aeration process' (http://purl.obolibrary.org/obo/FOODON_03460178) * has substance added 'gelatin added' (http://purl.obolibrary.org/obo/FOODON_03460165) * has substance added 'nut or seed added' (http://purl.obolibrary.org/obo/FOODON_03460177) * has substance added http://purl.obolibrary.org/obo/FOODON_03460205

f o o d o n 03305381c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305381

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256)

f o o d o n 03305382c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305382

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness bigger than 7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430146) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'home prepared' (http://purl.obolibrary.org/obo/FOODON_03530109) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184 * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03305383c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305383

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added 'nicotinic acid' (http://purl.obolibrary.org/obo/CHEBI_15940) * has substance added 'riboflavin' (http://purl.obolibrary.org/obo/CHEBI_17015) * has substance added 'iron added' (http://purl.obolibrary.org/obo/FOODON_03460181) * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has substance added http://purl.obolibrary.org/obo/FOODON_03460309 * has consumer 'low sodium food' (http://purl.obolibrary.org/obo/FOODON_03510156)

f o o d o n 03305384c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305384

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'meat color, mixture' (http://purl.obolibrary.org/obo/FOODON_03530054) * derives from 'skeletal meat part, with bone, with skin' (http://purl.obolibrary.org/obo/FOODON_03420265) * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added 'mushroom food product' (http://purl.obolibrary.org/obo/FOODON_00001287) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * immersed in 'packed in gravy or sauce, vegetable' (http://purl.obolibrary.org/obo/FOODON_03480037)

f o o d o n 03305385c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305385

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'animal body or body part' (http://purl.obolibrary.org/obo/FOODON_03420127) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03305386c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305386

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'sugar syrup or syrup solids' (http://purl.obolibrary.org/obo/FOODON_03420271) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'preservation by slow freezing' (http://purl.obolibrary.org/obo/FOODON_03470128) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150)

f o o d o n 03305388c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305388

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03305389c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305389

SIREN DB annotation: * has quality 'liquid, low viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430114) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03305390c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305390

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added http://purl.obolibrary.org/obo/FOODON_03460143 * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03305392c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305392

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'floret or flower' (http://purl.obolibrary.org/obo/FOODON_03420237) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03305393c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305393

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'freeze-drying' (http://purl.obolibrary.org/obo/FOODON_03470130)

f o o d o n 03305394c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305394

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole plant or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420150) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'freeze-drying' (http://purl.obolibrary.org/obo/FOODON_03470130)

f o o d o n 03305395c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305395

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03305396c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305396

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'freeze-drying' (http://purl.obolibrary.org/obo/FOODON_03470130)

f o o d o n 03305397c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305397

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'freeze-drying' (http://purl.obolibrary.org/obo/FOODON_03470130)

f o o d o n 03305399c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305399

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'food homogenization or emulsification process' (http://purl.obolibrary.org/obo/FOODON_03460306) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03305401c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305401

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'cream food product' (http://purl.obolibrary.org/obo/FOODON_00001216)

f o o d o n 03305402c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305402

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * has substance added http://purl.obolibrary.org/obo/FOODON_03460297

f o o d o n 03305405c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305405

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'cream food product' (http://purl.obolibrary.org/obo/FOODON_00001216) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'preservation by heat treatment' (http://purl.obolibrary.org/obo/FOODON_03470120)

f o o d o n 03305408c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305408

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03305409c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305409

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * formed as a result of 'food aeration by whipping' (http://purl.obolibrary.org/obo/FOODON_03460358) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03305410c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305410

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * formed as a result of 'food aeration by whipping' (http://purl.obolibrary.org/obo/FOODON_03460358) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03305412c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305412

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'cream food product' (http://purl.obolibrary.org/obo/FOODON_00001216) * formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101) * formed as a result of 'fat substitution process' (http://purl.obolibrary.org/obo/FOODON_03460208) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'vegetable fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460263)

f o o d o n 03305413c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305413

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'cream food product' (http://purl.obolibrary.org/obo/FOODON_00001216) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03305415c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305415

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03305417c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305417

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03305418c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305418

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'flavoring added, artificial' (http://purl.obolibrary.org/obo/FOODON_03460228) * has substance added 'certified color added' (http://purl.obolibrary.org/obo/FOODON_03460133) * has substance added 'sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460202) * has consumer 'dietary claim or use' (http://purl.obolibrary.org/obo/FOODON_03510023)

f o o d o n 03305419c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305419

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03305423c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305423

SIREN DB annotation: * has quality 'disintegrated or ground' (http://purl.obolibrary.org/obo/FOODON_03430136) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'beverage base, dry' (http://purl.obolibrary.org/obo/FOODON_03530089) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'instantizing process' (http://purl.obolibrary.org/obo/FOODON_03460169) * formed as a result of 'roasting seed process' (http://purl.obolibrary.org/obo/FOODON_03460391) * formed as a result of 'spray-drying' (http://purl.obolibrary.org/obo/FOODON_03470133)

f o o d o n 03305424c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305424

SIREN DB annotation: * has quality 'liquid, high viscosity' (http://purl.obolibrary.org/obo/FOODON_03430102) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03305425c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305425

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03305427c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305427

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk or milk component' (http://purl.obolibrary.org/obo/FOODON_03420113) * formed as a result of 'food aeration process' (http://purl.obolibrary.org/obo/FOODON_03460178) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147 * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03305428c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305428

SIREN DB annotation: * has quality 'liquid, low viscosity' (http://purl.obolibrary.org/obo/FOODON_03430109) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03305429c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305429

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) * has substance added http://purl.obolibrary.org/obo/FOODON_03460297

f o o d o n 03305430c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305430

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03305431c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305431

SIREN DB annotation: * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * has quality 'formulated mix' (http://purl.obolibrary.org/obo/FOODON_03530074) * derives from 'milk or milk component' (http://purl.obolibrary.org/obo/FOODON_03420113) * formed as a result of 'instantizing process' (http://purl.obolibrary.org/obo/FOODON_03460169) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03305433c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305433

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added http://purl.obolibrary.org/obo/FOODON_03460185 * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221) * has substance added http://purl.obolibrary.org/obo/FOODON_03460297

f o o d o n 03305434c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305434

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'whey' (http://purl.obolibrary.org/obo/FOODON_03420244) * formed as a result of 'lactose conversion process' (http://purl.obolibrary.org/obo/FOODON_03460203)

f o o d o n 03305435c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305435

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'skeletal meat part, with bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420243) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03305436c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305436

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03305441c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305441

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03305442c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305442

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03305444c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305444

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03305446c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305446

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'artificial fruit flavoring added' (http://purl.obolibrary.org/obo/FOODON_03460395)

f o o d o n 03305447c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305447

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'water addition process' (http://purl.obolibrary.org/obo/FOODON_03460148) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150)

f o o d o n 03305448c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305448

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460202) * has substance added 'artificial fruit flavoring added' (http://purl.obolibrary.org/obo/FOODON_03460395)

f o o d o n 03305449c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305449

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03305450c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305450

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'preservation by adding chemicals' (http://purl.obolibrary.org/obo/FOODON_03470100) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03305451c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305451

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03305452c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305452

SIREN DB annotation: * has quality 'liquid, high viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430121) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500035 * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'stabilizer added' (http://purl.obolibrary.org/obo/FOODON_03460368)

f o o d o n 03305453c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305453

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has consumer 'unsweetened claim or use' (http://purl.obolibrary.org/obo/FOODON_03510105)

f o o d o n 03305454c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305454

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03305455c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305455

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03305456c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305456

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03305458c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305458

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03305459c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305459

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125)

f o o d o n 03305460c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305460

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03305461c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305461

SIREN DB annotation: * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * has consumer 'dietary claim or use' (http://purl.obolibrary.org/obo/FOODON_03510023)

f o o d o n 03305464c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305464

SIREN DB annotation: * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) * has substance added 'gelatin added' (http://purl.obolibrary.org/obo/FOODON_03460165)

f o o d o n 03305465c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305465

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * formed as a result of 'artificially carbonated' (http://purl.obolibrary.org/obo/FOODON_03460109) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150)

f o o d o n 03305466c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305466

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'water addition process' (http://purl.obolibrary.org/obo/FOODON_03460148) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150)

f o o d o n 03305467c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305467

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253)

f o o d o n 03305468c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305468

SIREN DB annotation: * has quality 'liquid, low viscosity' (http://purl.obolibrary.org/obo/FOODON_03430109) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'water addition process' (http://purl.obolibrary.org/obo/FOODON_03460148) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03305470c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305470

SIREN DB annotation: * has quality 'semiliquid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430135) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * formed as a result of 'food aeration process' (http://purl.obolibrary.org/obo/FOODON_03460178) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184 * has substance added 'vegetable fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460263)

f o o d o n 03305471c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305471

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03305472c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305472

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk or milk component' (http://purl.obolibrary.org/obo/FOODON_03420113) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'food aeration process' (http://purl.obolibrary.org/obo/FOODON_03460178) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03305473c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305473

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'food aeration process' (http://purl.obolibrary.org/obo/FOODON_03460178) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added 'ingredient added (TO BE REVISED)' (http://purl.obolibrary.org/obo/FOODON_03460225)

f o o d o n 03305478c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305478

SIREN DB annotation: * surrounded by 'plastic container' (http://purl.obolibrary.org/obo/FOODON_03490172) * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * derives from 'D-glucose' (http://purl.obolibrary.org/obo/CHEBI_17634) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500036 * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) * has substance added 'corn syrup added' (http://purl.obolibrary.org/obo/FOODON_03460224) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03305480c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305480

SIREN DB annotation: * has quality 'beverage base' (http://purl.obolibrary.org/obo/FOODON_03530088) * formed as a result of 'instantizing process' (http://purl.obolibrary.org/obo/FOODON_03460169) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03305481c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305481

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'full alcohol removal process' (http://purl.obolibrary.org/obo/FOODON_03460286)

f o o d o n 03305482c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305482

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added 'artificial fruit flavoring added' (http://purl.obolibrary.org/obo/FOODON_03460395)

f o o d o n 03305484c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305484

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03305490c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305490

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * formed as a result of 'preservation by slow freezing' (http://purl.obolibrary.org/obo/FOODON_03470128) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158)

f o o d o n 03305493c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305493

SIREN DB annotation: * has quality 'semiliquid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430135) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03305494c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305494

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200)

f o o d o n 03305495c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305495

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238)

f o o d o n 03305497c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305497

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * formed as a result of 'flavoring added, artificial' (http://purl.obolibrary.org/obo/FOODON_03460228)

f o o d o n 03305498c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305498

SIREN DB annotation: * has quality 'formulated mix' (http://purl.obolibrary.org/obo/FOODON_03530074) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'vegetable fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460263)

f o o d o n 03305501c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305501

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'extract, concentrate or isolate of plant or animal' (http://purl.obolibrary.org/obo/FOODON_03420228) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has consumer 'cattle as consumer' (http://purl.obolibrary.org/obo/FOODON_03510019)

f o o d o n 03305502c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305502

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * has quality 'formulated mix' (http://purl.obolibrary.org/obo/FOODON_03530074) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03305503c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305503

SIREN DB annotation: * surrounded by 'can' (http://purl.obolibrary.org/obo/FOODON_03490204) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has consumer 'pet animal as consumer' (http://purl.obolibrary.org/obo/FOODON_03510029)

f o o d o n 03305504c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305504

SIREN DB annotation: * has quality 'sliced, thin, below 0.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430145) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'pod containing small, immature seed' (http://purl.obolibrary.org/obo/FOODON_03420169) * formed as a result of 'preservation by quick freezing' (http://purl.obolibrary.org/obo/FOODON_03470132)

f o o d o n 03305505c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305505

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03305506c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305506

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03305507c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305507

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03305509c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305509

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03305510c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305510

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03305511c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305511

SIREN DB annotation: * has quality 'liquid, low viscosity' (http://purl.obolibrary.org/obo/FOODON_03430109) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) * formed as a result of 'steeping' (http://purl.obolibrary.org/obo/FOODON_03450036)

f o o d o n 03305512c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305512

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'deep-frying' (http://purl.obolibrary.org/obo/FOODON_03450029) * formed as a result of 'fat or oil coated' (http://purl.obolibrary.org/obo/FOODON_03460233) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184 * has substance added http://purl.obolibrary.org/obo/FOODON_03460186

f o o d o n 03305513c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305513

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added http://purl.obolibrary.org/obo/FOODON_03460143

f o o d o n 03305514c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305514

SIREN DB annotation:

f o o d o n 03305515c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305515

SIREN DB annotation: * has quality 'formulated mix' (http://purl.obolibrary.org/obo/FOODON_03530074) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * has substance added 'nicotinic acid' (http://purl.obolibrary.org/obo/CHEBI_15940) * has substance added 'riboflavin' (http://purl.obolibrary.org/obo/CHEBI_17015) * has substance added 'iron added' (http://purl.obolibrary.org/obo/FOODON_03460181) * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has substance added http://purl.obolibrary.org/obo/FOODON_03460309

f o o d o n 03305517c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305517

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'animal body or body part' (http://purl.obolibrary.org/obo/FOODON_03420127)

f o o d o n 03305518c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305518

SIREN DB annotation: * surrounded by 'glass container, plastic lid, plastic lining' (http://purl.obolibrary.org/obo/FOODON_03490136) * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500040 * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'food distillation process' (http://purl.obolibrary.org/obo/FOODON_03460270) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104)

f o o d o n 03305519c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305519

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * immersed in 'packed in edible medium' (http://purl.obolibrary.org/obo/FOODON_03480011)

f o o d o n 03305520c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305520

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'cream food product' (http://purl.obolibrary.org/obo/FOODON_00001216) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03305521c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305521

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * has substance added 'lactose' (http://purl.obolibrary.org/obo/CHEBI_17716) * has substance added 'nutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460105) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03305522c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305522

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03305523c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305523

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03305524c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305524

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ removed' (http://purl.obolibrary.org/obo/FOODON_03420119) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158)

f o o d o n 03305527c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305527

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * derives from 'seed germ' (http://purl.obolibrary.org/obo/FOODON_03420182) * has substance added 'honey added' (http://purl.obolibrary.org/obo/FOODON_03460149)

f o o d o n 03305528c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305528

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'honey' (http://purl.obolibrary.org/obo/UBERON_0036016)

f o o d o n 03305529c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305529

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'honey' (http://purl.obolibrary.org/obo/UBERON_0036016) * formed as a result of 'flavoring added, artificial' (http://purl.obolibrary.org/obo/FOODON_03460228)

f o o d o n 03305530c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305530

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'honey' (http://purl.obolibrary.org/obo/UBERON_0036016) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151) * has substance added 'butter added' (http://purl.obolibrary.org/obo/FOODON_03460271)

f o o d o n 03305531c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305531

SIREN DB annotation: * has quality 'liquid, high viscosity, with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430138) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'honey' (http://purl.obolibrary.org/obo/UBERON_0036016)

f o o d o n 03305534c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305534

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'honey' (http://purl.obolibrary.org/obo/UBERON_0036016) * has substance added 'pectin added' (http://purl.obolibrary.org/obo/FOODON_03460145) * has substance added 'dextrose added' (http://purl.obolibrary.org/obo/FOODON_03460154)

f o o d o n 03305535c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305535

SIREN DB annotation: * has quality 'semiliquid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430135) * derives from 'honey' (http://purl.obolibrary.org/obo/UBERON_0036016) * formed as a result of 'food aeration process' (http://purl.obolibrary.org/obo/FOODON_03460178)

f o o d o n 03305536c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305536

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar syrup or syrup solids' (http://purl.obolibrary.org/obo/FOODON_03420271) * has substance added 'honey added' (http://purl.obolibrary.org/obo/FOODON_03460149)

f o o d o n 03305537c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305537

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'honey' (http://purl.obolibrary.org/obo/UBERON_0036016) * has substance added 'butter added' (http://purl.obolibrary.org/obo/FOODON_03460271)

f o o d o n 03305538c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305538

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'honey' (http://purl.obolibrary.org/obo/UBERON_0036016)

f o o d o n 03305540c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305540

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151)

f o o d o n 03305541c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305541

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * formed as a result of 'alcohol-acetic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460123) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'preservation by heat treatment' (http://purl.obolibrary.org/obo/FOODON_03470120) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03305542c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305542

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * formed as a result of 'alcohol-acetic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460123) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'preservation by heat treatment' (http://purl.obolibrary.org/obo/FOODON_03470120) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151)

f o o d o n 03305543c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305543

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151)

f o o d o n 03305544c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305544

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200)

f o o d o n 03305546c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305546

SIREN DB annotation: * has substance added 'honey added' (http://purl.obolibrary.org/obo/FOODON_03460149)

f o o d o n 03305555c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305555

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03305556c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305556

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133)

f o o d o n 03305557c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305557

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238)

f o o d o n 03305559c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305559

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'liquid, low viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430114) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03305560c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305560

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'peel, core or seed' (http://purl.obolibrary.org/obo/FOODON_03420110)

f o o d o n 03305561c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305561

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03305563c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305563

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * formed as a result of 'artificially carbonated' (http://purl.obolibrary.org/obo/FOODON_03460109) * formed as a result of 'flavoring, spice or herb added, natural' (http://purl.obolibrary.org/obo/FOODON_03460229)

f o o d o n 03305564c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305564

SIREN DB annotation: * has quality 'liquid, high viscosity' (http://purl.obolibrary.org/obo/FOODON_03430102) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'water addition process' (http://purl.obolibrary.org/obo/FOODON_03460148)

f o o d o n 03305565c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305565

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has substance added http://purl.obolibrary.org/obo/FOODON_03460191

f o o d o n 03305567c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305567

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152)

f o o d o n 03305568c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305568

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03305569c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305569

SIREN DB annotation: * surrounded by 'can' (http://purl.obolibrary.org/obo/FOODON_03490204) * has quality 'whole, shape achieved by forming, thickness bigger than 7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430146) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500020 * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03305570c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305570

SIREN DB annotation: * surrounded by 'can' (http://purl.obolibrary.org/obo/FOODON_03490204) * has quality 'whole, shape achieved by forming, thickness bigger than 7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430146) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500020 * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03305571c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305571

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03305572c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305572

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness bigger than 7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430146) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has consumer 'salt or sodium special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510047)

f o o d o n 03305573c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305573

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'instantizing process' (http://purl.obolibrary.org/obo/FOODON_03460169) * formed as a result of 'full fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460248) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has consumer 'low fat food' (http://purl.obolibrary.org/obo/FOODON_03510039) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03305574c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305574

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03305575c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305575

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03305576c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305576

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'ovary, roe' (http://purl.obolibrary.org/obo/FOODON_03420202)

f o o d o n 03305577c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305577

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03305578c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305578

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125)

f o o d o n 03305595c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305595

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200) * formed as a result of 'steeping' (http://purl.obolibrary.org/obo/FOODON_03450036)

f o o d o n 03305604c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305604

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03305605c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305605

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104)

f o o d o n 03305607c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305607

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03305608c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305608

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125)

f o o d o n 03305609c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305609

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03305610c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305610

SIREN DB annotation: * surrounded by 'metal container' (http://purl.obolibrary.org/obo/FOODON_03490151) * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500019 * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03305612c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305612

SIREN DB annotation: * has quality 'disintegrated or ground' (http://purl.obolibrary.org/obo/FOODON_03430136) * derives from 'albumen' (http://purl.obolibrary.org/obo/UBERON_0008944) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03305613c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305613

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160) * formed as a result of 'pickling process' (http://purl.obolibrary.org/obo/FOODON_03460190) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * immersed in 'packed in vinegar' (http://purl.obolibrary.org/obo/FOODON_03480029)

f o o d o n 03305616c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305616

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03305617c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305617

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155)

f o o d o n 03305618c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305618

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03305619c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305619

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03305621c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305621

SIREN DB annotation: * has quality 'liquid, high viscosity' (http://purl.obolibrary.org/obo/FOODON_03430102) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk or milk component' (http://purl.obolibrary.org/obo/FOODON_03420113) * formed as a result of 'food aeration process' (http://purl.obolibrary.org/obo/FOODON_03460178) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03305622c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305622

SIREN DB annotation: * has quality 'liquid, high viscosity' (http://purl.obolibrary.org/obo/FOODON_03430102) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk or milk component' (http://purl.obolibrary.org/obo/FOODON_03420113) * formed as a result of 'food aeration process' (http://purl.obolibrary.org/obo/FOODON_03460178) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460202) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03305623c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305623

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'breaded or batter-coated' (http://purl.obolibrary.org/obo/FOODON_03460188) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * has substance added http://purl.obolibrary.org/obo/FOODON_03460153 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03305624c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305624

SIREN DB annotation: * has quality 'liquid, high viscosity, with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430138) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk or milk component' (http://purl.obolibrary.org/obo/FOODON_03420113) * formed as a result of 'food aeration process' (http://purl.obolibrary.org/obo/FOODON_03460178) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03305626c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305626

SIREN DB annotation: * has quality 'liquid, high viscosity' (http://purl.obolibrary.org/obo/FOODON_03430102) * derives from 'honey' (http://purl.obolibrary.org/obo/UBERON_0036016) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100)

f o o d o n 03305627c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305627

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132)

f o o d o n 03305628c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305628

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03305629c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305629

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'D-glucose' (http://purl.obolibrary.org/obo/CHEBI_17634) * has substance added 'honey added' (http://purl.obolibrary.org/obo/FOODON_03460149)

f o o d o n 03305631c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305631

SIREN DB annotation: * has quality 'liquid, high viscosity' (http://purl.obolibrary.org/obo/FOODON_03430102) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'honey' (http://purl.obolibrary.org/obo/UBERON_0036016)

f o o d o n 03305632c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305632

SIREN DB annotation: * has quality 'liquid, low viscosity' (http://purl.obolibrary.org/obo/FOODON_03430109) * derives from 'multicomponent extract, concentrate or isolate' (http://purl.obolibrary.org/obo/FOODON_03420159)

f o o d o n 03305633c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305633

SIREN DB annotation: * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'instantizing process' (http://purl.obolibrary.org/obo/FOODON_03460169) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'honey added' (http://purl.obolibrary.org/obo/FOODON_03460149) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has consumer 'infant or toddler consumer' (http://purl.obolibrary.org/obo/FOODON_03510020)

f o o d o n 03305635c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305635

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * derives from 'honey' (http://purl.obolibrary.org/obo/UBERON_0036016) * has substance added http://purl.obolibrary.org/obo/FOODON_03460163 * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194)

f o o d o n 03305637c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305637

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * formed as a result of 'food hydrogenation proess' (http://purl.obolibrary.org/obo/FOODON_03460174)

f o o d o n 03305639c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305639

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'food aeration process' (http://purl.obolibrary.org/obo/FOODON_03460178) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) * has substance added 'gelatin added' (http://purl.obolibrary.org/obo/FOODON_03460165) * has substance added 'corn syrup added' (http://purl.obolibrary.org/obo/FOODON_03460224)

f o o d o n 03305640c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305640

SIREN DB annotation: * has quality 'medium ground' (http://purl.obolibrary.org/obo/FOODON_03430117) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'nicotinic acid' (http://purl.obolibrary.org/obo/CHEBI_15940) * has substance added 'riboflavin' (http://purl.obolibrary.org/obo/CHEBI_17015) * has substance added 'iron added' (http://purl.obolibrary.org/obo/FOODON_03460181) * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has substance added http://purl.obolibrary.org/obo/FOODON_03460309

f o o d o n 03305642c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305642

SIREN DB annotation: * has quality 'medium ground' (http://purl.obolibrary.org/obo/FOODON_03430117) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03305643c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305643

SIREN DB annotation: * has quality 'medium ground' (http://purl.obolibrary.org/obo/FOODON_03430117) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03305646c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305646

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * formed as a result of 'flavoring added, artificial' (http://purl.obolibrary.org/obo/FOODON_03460228) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108)

f o o d o n 03305647c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305647

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03305648c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305648

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03305649c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305649

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'formulated mix' (http://purl.obolibrary.org/obo/FOODON_03530074) * formed as a result of 'flavoring added, artificial' (http://purl.obolibrary.org/obo/FOODON_03460228) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03305650c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305650

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'food aeration process' (http://purl.obolibrary.org/obo/FOODON_03460178) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03305651c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305651

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'food aeration process' (http://purl.obolibrary.org/obo/FOODON_03460178) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03305652c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305652

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'nutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460105) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03305653c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305653

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03305656c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305656

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03305658c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305658

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'preservation by treatment with chemicals' (http://purl.obolibrary.org/obo/FOODON_03470108)

f o o d o n 03305661c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305661

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * formed as a result of 'iodized' (http://purl.obolibrary.org/obo/FOODON_03460189) * has consumer 'food animal as consumer' (http://purl.obolibrary.org/obo/FOODON_03510015)

f o o d o n 03305662c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305662

SIREN DB annotation: * has quality 'liquid, low viscosity' (http://purl.obolibrary.org/obo/FOODON_03430109) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'water addition process' (http://purl.obolibrary.org/obo/FOODON_03460148)

f o o d o n 03305663c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305663

SIREN DB annotation: * has quality 'liquid, low viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430114) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03305664c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305664

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'liquid, low viscosity' (http://purl.obolibrary.org/obo/FOODON_03430109) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03305665c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305665

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'formulated mix' (http://purl.obolibrary.org/obo/FOODON_03530074) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03305666c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305666

SIREN DB annotation: * has quality 'liquid, high viscosity' (http://purl.obolibrary.org/obo/FOODON_03430102) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03305667c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305667

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * has quality 'formulated mix' (http://purl.obolibrary.org/obo/FOODON_03530074) * derives from 'milk or milk component' (http://purl.obolibrary.org/obo/FOODON_03420113) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03305670c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305670

SIREN DB annotation: * has quality 'liquid, high viscosity, with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430138) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk or milk component' (http://purl.obolibrary.org/obo/FOODON_03420113) * formed as a result of 'food aeration process' (http://purl.obolibrary.org/obo/FOODON_03460178) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'food added' (http://purl.obolibrary.org/obo/FOODON_03460180)

f o o d o n 03305671c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305671

SIREN DB annotation: * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk or milk component' (http://purl.obolibrary.org/obo/FOODON_03420113) * formed as a result of 'food aeration process' (http://purl.obolibrary.org/obo/FOODON_03460178) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'food added' (http://purl.obolibrary.org/obo/FOODON_03460180)

f o o d o n 03305673c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305673

SIREN DB annotation: * formed as a result of 'instantizing process' (http://purl.obolibrary.org/obo/FOODON_03460169) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03305674c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305674

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk or milk component' (http://purl.obolibrary.org/obo/FOODON_03420113) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'food aeration process' (http://purl.obolibrary.org/obo/FOODON_03460178) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'chocolate coating or covering process' (http://purl.obolibrary.org/obo/FOODON_03460355) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03305677c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305677

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03305678c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305678

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'starch added' (http://purl.obolibrary.org/obo/FOODON_03460146) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03305679c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305679

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added 'butter added' (http://purl.obolibrary.org/obo/FOODON_03460271) * immersed in 'packed in gravy or sauce, dairy or egg component' (http://purl.obolibrary.org/obo/FOODON_03480033)

f o o d o n 03305680c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305680

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03305681c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305681

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'mineral added' (http://purl.obolibrary.org/obo/FOODON_03460159) * has substance added http://purl.obolibrary.org/obo/FOODON_03460163 * has substance added 'protein added' (http://purl.obolibrary.org/obo/FOODON_03460164) * has substance added 'nut or seed added' (http://purl.obolibrary.org/obo/FOODON_03460177) * has consumer 'infant or toddler consumer' (http://purl.obolibrary.org/obo/FOODON_03510020) * has consumer 'dietary claim or use' (http://purl.obolibrary.org/obo/FOODON_03510023)

f o o d o n 03305682c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305682

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03305683c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305683

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03305691c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305691

SIREN DB annotation: * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03305692c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305692

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * derives from 'protein extract, concentrate or isolate' (http://purl.obolibrary.org/obo/FOODON_03420236) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03305693c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305693

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) * has substance added http://purl.obolibrary.org/obo/FOODON_03460153 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03305694c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305694

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03305695c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305695

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03305696c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305696

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'protein added' (http://purl.obolibrary.org/obo/FOODON_03460164) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03305697c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305697

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'spray-drying' (http://purl.obolibrary.org/obo/FOODON_03470133) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231) * has substance added 'animal fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460262)

f o o d o n 03305698c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305698

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'partial fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460247) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'protein added' (http://purl.obolibrary.org/obo/FOODON_03460164)

f o o d o n 03305699c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305699

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256)

f o o d o n 03305705c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305705

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03305707c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305707

SIREN DB annotation: * has quality 'whole and pieces' (http://purl.obolibrary.org/obo/FOODON_03430104) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03305708c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305708

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125)

f o o d o n 03305709c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305709

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness bigger than 7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430146) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152)

f o o d o n 03305710c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305710

SIREN DB annotation: * has quality 'whole and pieces' (http://purl.obolibrary.org/obo/FOODON_03430104) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * immersed in 'packed in sweetened liquid' (http://purl.obolibrary.org/obo/FOODON_03480023)

f o o d o n 03305711c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305711

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * has substance added 'mushroom food product' (http://purl.obolibrary.org/obo/FOODON_00001287) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151) * has substance added http://purl.obolibrary.org/obo/FOODON_03460191 * has substance added http://purl.obolibrary.org/obo/FOODON_03460296 * immersed in 'packed in gravy or sauce, meat' (http://purl.obolibrary.org/obo/FOODON_03480036)

f o o d o n 03305712c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305712

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * has substance added 'mushroom food product' (http://purl.obolibrary.org/obo/FOODON_00001287) * has substance added http://purl.obolibrary.org/obo/FOODON_03460143 * has substance added http://purl.obolibrary.org/obo/FOODON_03460191 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * immersed in 'packed in gravy or sauce' (http://purl.obolibrary.org/obo/FOODON_03480034)

f o o d o n 03305713c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305713

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * immersed in 'packed in gravy or sauce' (http://purl.obolibrary.org/obo/FOODON_03480034)

f o o d o n 03305714c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305714

SIREN DB annotation: * has quality 'semiliquid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430110) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'cooking by simmering' (http://purl.obolibrary.org/obo/FOODON_03450020) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231) * immersed in 'packed in gravy or sauce, meat' (http://purl.obolibrary.org/obo/FOODON_03480036)

f o o d o n 03305715c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305715

SIREN DB annotation: * has quality 'divided into pieces, thickness more than 1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430125) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'cooking by simmering' (http://purl.obolibrary.org/obo/FOODON_03450020)

f o o d o n 03305716c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305716

SIREN DB annotation: * has quality 'liquid, low viscosity, with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430149) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160) * has substance added http://purl.obolibrary.org/obo/FOODON_03460153 * has substance added http://purl.obolibrary.org/obo/FOODON_03460212

f o o d o n 03305717c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305717

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'broth or stock' (http://purl.obolibrary.org/obo/FOODON_03420170) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'gelatin added' (http://purl.obolibrary.org/obo/FOODON_03460165) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03305718c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305718

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'starch added' (http://purl.obolibrary.org/obo/FOODON_03460146) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03305720c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305720

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03305721c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305721

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184 * has substance added 'butter added' (http://purl.obolibrary.org/obo/FOODON_03460271)

f o o d o n 03305722c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305722

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03305723c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305723

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03305724c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305724

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03305725c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305725

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ removed' (http://purl.obolibrary.org/obo/FOODON_03420119) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03305726c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305726

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231) * has substance added 'vegetable fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460263)

f o o d o n 03305727c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305727

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03305728c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305728

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03305729c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305729

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03305730c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305730

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'fat substitution process' (http://purl.obolibrary.org/obo/FOODON_03460208) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has substance added 'vegetable fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460263)

f o o d o n 03305731c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305731

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * derives from 'whole egg without shell' (http://purl.obolibrary.org/obo/FOODON_03420225) * has substance added 'mushroom food product' (http://purl.obolibrary.org/obo/FOODON_00001287) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150)

f o o d o n 03305732c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305732

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'home prepared' (http://purl.obolibrary.org/obo/FOODON_03530109) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03305734c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305734

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125)

f o o d o n 03305737c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305737

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'liquid, low viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430114) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'multicomponent extract, concentrate or isolate' (http://purl.obolibrary.org/obo/FOODON_03420159) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03305738c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305738

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03305739c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305739

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'beverage base, dry' (http://purl.obolibrary.org/obo/FOODON_03530089) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460202) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03305740c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305740

SIREN DB annotation: * has quality 'semiliquid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430135) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138)

f o o d o n 03305741c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305741

SIREN DB annotation: * has quality 'liquid, low viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430114) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420139) * formed as a result of 'rehydration process' (http://purl.obolibrary.org/obo/FOODON_03460259)

f o o d o n 03305742c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305742

SIREN DB annotation: * has quality 'liquid, low viscosity' (http://purl.obolibrary.org/obo/FOODON_03430109) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03305743c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305743

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03305744c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305744

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'beverage base, dry' (http://purl.obolibrary.org/obo/FOODON_03530089) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460202)

f o o d o n 03305745c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305745

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150)

f o o d o n 03305746c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305746

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03305747c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305747

SIREN DB annotation: * has quality 'liquid, low viscosity' (http://purl.obolibrary.org/obo/FOODON_03430109) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'rehydration process' (http://purl.obolibrary.org/obo/FOODON_03460259)

f o o d o n 03305748c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305748

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138)

f o o d o n 03305749c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305749

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174)

f o o d o n 03305750c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305750

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel removed, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420230) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03305751c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305751

SIREN DB annotation: * has quality 'liquid, low viscosity' (http://purl.obolibrary.org/obo/FOODON_03430109) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03305752c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305752

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03305753c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305753

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03305754c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305754

SIREN DB annotation: * has quality 'liquid, low viscosity' (http://purl.obolibrary.org/obo/FOODON_03430109) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167)

f o o d o n 03305755c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305755

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'liquid, low viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430114) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added 'vitamin C' (http://purl.obolibrary.org/obo/CHEBI_21241)

f o o d o n 03305756c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305756

SIREN DB annotation: * has quality 'liquid, low viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430114) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420139) * formed as a result of 'preservation by heat treatment' (http://purl.obolibrary.org/obo/FOODON_03470120)

f o o d o n 03305757c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305757

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03305758c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305758

SIREN DB annotation: * has quality 'sliced' (http://purl.obolibrary.org/obo/FOODON_03430137) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256)

f o o d o n 03305759c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305759

SIREN DB annotation: * has quality 'liquid, high viscosity' (http://purl.obolibrary.org/obo/FOODON_03430102) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk or milk component' (http://purl.obolibrary.org/obo/FOODON_03420113) * formed as a result of 'food aeration process' (http://purl.obolibrary.org/obo/FOODON_03460178) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03305760c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305760

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03305761c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305761

SIREN DB annotation: * has quality 'liquid, high viscosity' (http://purl.obolibrary.org/obo/FOODON_03430102)

f o o d o n 03305762c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305762

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03305763c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305763

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'rehydration process' (http://purl.obolibrary.org/obo/FOODON_03460259)

f o o d o n 03305764c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305764

SIREN DB annotation: * has quality 'liquid, low viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430114) * has quality 'unripe or immature' (http://purl.obolibrary.org/obo/FOODON_03530051) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03305765c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305765

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03305766c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305766

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138)

f o o d o n 03305767c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305767

SIREN DB annotation: * has quality 'liquid, low viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430114) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03305768c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305768

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03305769c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305769

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133)

f o o d o n 03305770c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305770

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03305772c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305772

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'water addition process' (http://purl.obolibrary.org/obo/FOODON_03460148)

f o o d o n 03305773c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305773

SIREN DB annotation: * has quality 'liquid, low viscosity' (http://purl.obolibrary.org/obo/FOODON_03430109) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03305777c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305777

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'beverage base, dry' (http://purl.obolibrary.org/obo/FOODON_03530089) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147 * has substance added 'sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460202)

f o o d o n 03305778c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305778

SIREN DB annotation: * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'beverage base' (http://purl.obolibrary.org/obo/FOODON_03530088) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03305779c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305779

SIREN DB annotation: * has quality 'semiliquid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430135) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229)

f o o d o n 03305780c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305780

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03305781c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305781

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present' (http://purl.obolibrary.org/obo/FOODON_03420137) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03305782c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305782

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03305783c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305783

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present' (http://purl.obolibrary.org/obo/FOODON_03420137) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03305785c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305785

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03305786c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305786

SIREN DB annotation: * has quality 'formulated mix' (http://purl.obolibrary.org/obo/FOODON_03530074)

f o o d o n 03305787c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305787

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk or milk component' (http://purl.obolibrary.org/obo/FOODON_03420113) * formed as a result of 'food aeration process' (http://purl.obolibrary.org/obo/FOODON_03460178) * formed as a result of 'flavoring, spice or herb added, natural' (http://purl.obolibrary.org/obo/FOODON_03460229) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03305788c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305788

SIREN DB annotation: * has quality 'liquid, high viscosity, with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430138) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk or milk component' (http://purl.obolibrary.org/obo/FOODON_03420113) * formed as a result of 'food aeration process' (http://purl.obolibrary.org/obo/FOODON_03460178) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03305789c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305789

SIREN DB annotation: * has quality 'liquid, high viscosity, with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430138) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk or milk component' (http://purl.obolibrary.org/obo/FOODON_03420113) * formed as a result of 'food aeration process' (http://purl.obolibrary.org/obo/FOODON_03460178) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03305790c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305790

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk or milk component' (http://purl.obolibrary.org/obo/FOODON_03420113) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'food aeration process' (http://purl.obolibrary.org/obo/FOODON_03460178) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03305791c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305791

SIREN DB annotation: * has quality 'liquid, high viscosity, with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430138) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'cream food product' (http://purl.obolibrary.org/obo/FOODON_00001216) * formed as a result of 'food aeration process' (http://purl.obolibrary.org/obo/FOODON_03460178) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'nut or seed added' (http://purl.obolibrary.org/obo/FOODON_03460177)

f o o d o n 03305792c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305792

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk or milk component' (http://purl.obolibrary.org/obo/FOODON_03420113) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'freeze-drying' (http://purl.obolibrary.org/obo/FOODON_03470130) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03305793c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305793

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'food aeration process' (http://purl.obolibrary.org/obo/FOODON_03460178) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03305794c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305794

SIREN DB annotation: * has quality 'liquid, high viscosity, with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430138) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk or milk component' (http://purl.obolibrary.org/obo/FOODON_03420113) * formed as a result of 'food aeration process' (http://purl.obolibrary.org/obo/FOODON_03460178) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03305795c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305795

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * formed as a result of 'food aeration process' (http://purl.obolibrary.org/obo/FOODON_03460178) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added 'dairy product added' (http://purl.obolibrary.org/obo/FOODON_03460242)

f o o d o n 03305796c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305796

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'formulated mix' (http://purl.obolibrary.org/obo/FOODON_03530074) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03305797c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305797

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03305798c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305798

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * derives from 'milk or milk component' (http://purl.obolibrary.org/obo/FOODON_03420113) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03305799c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305799

SIREN DB annotation: * has quality 'liquid, high viscosity' (http://purl.obolibrary.org/obo/FOODON_03430102) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460202) * has consumer 'dietary claim or use' (http://purl.obolibrary.org/obo/FOODON_03510023)

f o o d o n 03305800c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305800

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk or milk component' (http://purl.obolibrary.org/obo/FOODON_03420113) * formed as a result of 'food aeration process' (http://purl.obolibrary.org/obo/FOODON_03460178) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03305801c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305801

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'extract, concentrate or isolate of plant or animal' (http://purl.obolibrary.org/obo/FOODON_03420228) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added http://purl.obolibrary.org/obo/FOODON_03460297 * has consumer 'dietary claim or use' (http://purl.obolibrary.org/obo/FOODON_03510023)

f o o d o n 03305804c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305804

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * derives from 'starch' (http://purl.obolibrary.org/obo/FOODON_03420203) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'flavoring added, artificial' (http://purl.obolibrary.org/obo/FOODON_03460228) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150)

f o o d o n 03305805c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305805

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'starch' (http://purl.obolibrary.org/obo/FOODON_03420203) * formed as a result of 'flavoring added, artificial' (http://purl.obolibrary.org/obo/FOODON_03460228) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150)

f o o d o n 03305807c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305807

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'deep-frying' (http://purl.obolibrary.org/obo/FOODON_03450029) * formed as a result of 'fat or oil coated' (http://purl.obolibrary.org/obo/FOODON_03460233) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184 * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03305810c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305810

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151) * has substance added http://purl.obolibrary.org/obo/FOODON_03460191 * has substance added 'animal fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460262)

f o o d o n 03305811c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305811

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fat trimmings' (http://purl.obolibrary.org/obo/FOODON_03420253)

f o o d o n 03305812c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305812

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03305813c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305813

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel undetermined, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420213)

f o o d o n 03305814c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305814

SIREN DB annotation: * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'unripe or immature' (http://purl.obolibrary.org/obo/FOODON_03530051) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147 * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03305816c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305816

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'pickling process' (http://purl.obolibrary.org/obo/FOODON_03460190) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03305817c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305817

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151) * has substance added http://purl.obolibrary.org/obo/FOODON_03460191 * has substance added 'animal fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460262)

f o o d o n 03305819c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305819

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03305823c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305823

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added http://purl.obolibrary.org/obo/FOODON_03460191

f o o d o n 03305824c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305824

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added http://purl.obolibrary.org/obo/FOODON_03460191 * has substance added 'animal fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460262)

f o o d o n 03305825c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305825

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03305826c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305826

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fat trimmings' (http://purl.obolibrary.org/obo/FOODON_03420253)

f o o d o n 03305827c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305827

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03305829c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305829

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'pod or seed' (http://purl.obolibrary.org/obo/FOODON_03420158) * formed as a result of 'roasting seed process' (http://purl.obolibrary.org/obo/FOODON_03460391)

f o o d o n 03305831c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305831

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184 * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03305833c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305833

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256)

f o o d o n 03305836c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305836

SIREN DB annotation: * has quality 'divided into halves' (http://purl.obolibrary.org/obo/FOODON_03430116) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * formed as a result of 'cooking in steam' (http://purl.obolibrary.org/obo/FOODON_03450021) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'fat or oil coated' (http://purl.obolibrary.org/obo/FOODON_03460233) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03305843c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305843

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'deep-frying' (http://purl.obolibrary.org/obo/FOODON_03450029) * formed as a result of 'fat or oil coated' (http://purl.obolibrary.org/obo/FOODON_03460233) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03305844c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305844

SIREN DB annotation: * has quality 'liquid, high viscosity' (http://purl.obolibrary.org/obo/FOODON_03430102) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk or milk component' (http://purl.obolibrary.org/obo/FOODON_03420113) * formed as a result of 'food aeration process' (http://purl.obolibrary.org/obo/FOODON_03460178) * formed as a result of 'flavoring added, artificial' (http://purl.obolibrary.org/obo/FOODON_03460228) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03305845c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305845

SIREN DB annotation: * has quality 'liquid, high viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430121) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'milk or milk component' (http://purl.obolibrary.org/obo/FOODON_03420113) * formed as a result of 'deep-frying' (http://purl.obolibrary.org/obo/FOODON_03450029) * formed as a result of 'food aeration process' (http://purl.obolibrary.org/obo/FOODON_03460178) * formed as a result of 'breaded or batter-coated' (http://purl.obolibrary.org/obo/FOODON_03460188) * formed as a result of 'fat or oil coated' (http://purl.obolibrary.org/obo/FOODON_03460233) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186

f o o d o n 03305846c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305846

SIREN DB annotation: * has quality 'liquid, high viscosity' (http://purl.obolibrary.org/obo/FOODON_03430102) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * has quality 'home prepared' (http://purl.obolibrary.org/obo/FOODON_03530109) * derives from 'milk or milk component' (http://purl.obolibrary.org/obo/FOODON_03420113) * formed as a result of 'food aeration process' (http://purl.obolibrary.org/obo/FOODON_03460178) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03305847c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305847

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk or milk component' (http://purl.obolibrary.org/obo/FOODON_03420113) * formed as a result of 'food aeration process' (http://purl.obolibrary.org/obo/FOODON_03460178) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'carob added' (http://purl.obolibrary.org/obo/FOODON_03460267)

f o o d o n 03305848c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305848

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk or milk component' (http://purl.obolibrary.org/obo/FOODON_03420113) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'food aeration process' (http://purl.obolibrary.org/obo/FOODON_03460178) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03305849c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305849

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk or milk component' (http://purl.obolibrary.org/obo/FOODON_03420113) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'food aeration process' (http://purl.obolibrary.org/obo/FOODON_03460178) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03305851c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305851

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) * has substance added 'gelatin added' (http://purl.obolibrary.org/obo/FOODON_03460165) * has substance added 'artificial fruit flavoring added' (http://purl.obolibrary.org/obo/FOODON_03460395)

f o o d o n 03305852c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305852

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk or milk component' (http://purl.obolibrary.org/obo/FOODON_03420113) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'food aeration process' (http://purl.obolibrary.org/obo/FOODON_03460178) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03305853c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305853

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk or milk component' (http://purl.obolibrary.org/obo/FOODON_03420113) * formed as a result of 'food aeration process' (http://purl.obolibrary.org/obo/FOODON_03460178) * formed as a result of 'flavoring added, artificial' (http://purl.obolibrary.org/obo/FOODON_03460228) * formed as a result of 'flavoring, spice or herb added, natural' (http://purl.obolibrary.org/obo/FOODON_03460229) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03305854c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305854

SIREN DB annotation: * has quality 'liquid, high viscosity, with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430138) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk or milk component' (http://purl.obolibrary.org/obo/FOODON_03420113) * formed as a result of 'food aeration process' (http://purl.obolibrary.org/obo/FOODON_03460178) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03305855c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305855

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'pectin added' (http://purl.obolibrary.org/obo/FOODON_03460145) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) * has substance added 'dextrose added' (http://purl.obolibrary.org/obo/FOODON_03460154)

f o o d o n 03305860c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305860

SIREN DB annotation: * surrounded by 'glass container' (http://purl.obolibrary.org/obo/FOODON_03490130) * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500040 * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'food distillation process' (http://purl.obolibrary.org/obo/FOODON_03460270) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147 * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158)

f o o d o n 03305861c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305861

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03305862c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305862

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03305863c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305863

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03305864c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305864

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03305865c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305865

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03305866c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305866

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added 'pectin added' (http://purl.obolibrary.org/obo/FOODON_03460145) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151)

f o o d o n 03305867c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305867

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160) * has substance added 'pectin added' (http://purl.obolibrary.org/obo/FOODON_03460145)

f o o d o n 03305868c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305868

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160) * formed as a result of 'flavoring, spice or herb added, natural' (http://purl.obolibrary.org/obo/FOODON_03460229) * has substance added 'pectin added' (http://purl.obolibrary.org/obo/FOODON_03460145) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03305869c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305869

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel removed, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420230) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03305870c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305870

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added 'pectin added' (http://purl.obolibrary.org/obo/FOODON_03460145) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03305871c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305871

SIREN DB annotation: * has quality 'semiliquid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430135) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'nonmeat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420122) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151)

f o o d o n 03305872c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305872

SIREN DB annotation: * formed as a result of 'instantizing process' (http://purl.obolibrary.org/obo/FOODON_03460169)

f o o d o n 03305873c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305873

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) * has substance added 'gelatin added' (http://purl.obolibrary.org/obo/FOODON_03460165) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03305874c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305874

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158)

f o o d o n 03305875c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305875

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added 'pectin added' (http://purl.obolibrary.org/obo/FOODON_03460145) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03305876c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305876

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'pectin added' (http://purl.obolibrary.org/obo/FOODON_03460145) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03305877c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305877

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420139) * formed as a result of 'roasting seed process' (http://purl.obolibrary.org/obo/FOODON_03460391) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added 'nut or seed added' (http://purl.obolibrary.org/obo/FOODON_03460177)

f o o d o n 03305881c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305881

SIREN DB annotation: * formed as a result of 'flavoring added, artificial' (http://purl.obolibrary.org/obo/FOODON_03460228)

f o o d o n 03305882c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305882

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added 'pectin added' (http://purl.obolibrary.org/obo/FOODON_03460145) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03305883c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305883

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'flavoring, spice or herb added, natural' (http://purl.obolibrary.org/obo/FOODON_03460229) * has substance added 'pectin added' (http://purl.obolibrary.org/obo/FOODON_03460145)

f o o d o n 03305884c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305884

SIREN DB annotation: * surrounded by 'tube' (http://purl.obolibrary.org/obo/FOODON_03490200) * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * has substance added 'pectin added' (http://purl.obolibrary.org/obo/FOODON_03460145) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03305885c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305885

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150)

f o o d o n 03305886c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305886

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added 'pectin added' (http://purl.obolibrary.org/obo/FOODON_03460145) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03305887c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305887

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'flavoring added, artificial' (http://purl.obolibrary.org/obo/FOODON_03460228) * has substance added 'certified color added' (http://purl.obolibrary.org/obo/FOODON_03460133) * has substance added 'pectin added' (http://purl.obolibrary.org/obo/FOODON_03460145)

f o o d o n 03305888c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305888

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added 'pectin added' (http://purl.obolibrary.org/obo/FOODON_03460145) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03305889c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305889

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added 'pectin added' (http://purl.obolibrary.org/obo/FOODON_03460145) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03305891c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305891

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'honey' (http://purl.obolibrary.org/obo/UBERON_0036016) * has substance added 'pectin added' (http://purl.obolibrary.org/obo/FOODON_03460145) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03305892c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305892

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added 'pectin added' (http://purl.obolibrary.org/obo/FOODON_03460145) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03305893c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305893

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added 'pectin added' (http://purl.obolibrary.org/obo/FOODON_03460145) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03305894c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305894

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'flavoring added, artificial' (http://purl.obolibrary.org/obo/FOODON_03460228) * has substance added 'pectin added' (http://purl.obolibrary.org/obo/FOODON_03460145)

f o o d o n 03305895c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305895

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has substance added 'pectin added' (http://purl.obolibrary.org/obo/FOODON_03460145) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03305896c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305896

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'flavoring, spice or herb added, natural' (http://purl.obolibrary.org/obo/FOODON_03460229) * has substance added 'pectin added' (http://purl.obolibrary.org/obo/FOODON_03460145)

f o o d o n 03305897c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305897

SIREN DB annotation: * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03305899c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305899

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * has substance added http://purl.obolibrary.org/obo/FOODON_03460122 * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186

f o o d o n 03305951c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305951

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160) * has substance added 'pectin added' (http://purl.obolibrary.org/obo/FOODON_03460145) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03305952c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305952

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added 'pectin added' (http://purl.obolibrary.org/obo/FOODON_03460145) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03305953c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305953

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138)

f o o d o n 03305954c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305954

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added 'pectin added' (http://purl.obolibrary.org/obo/FOODON_03460145) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03305956c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305956

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160) * has substance added 'pectin added' (http://purl.obolibrary.org/obo/FOODON_03460145)

f o o d o n 03305958c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305958

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added 'pectin added' (http://purl.obolibrary.org/obo/FOODON_03460145) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03305960c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305960

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added 'pectin added' (http://purl.obolibrary.org/obo/FOODON_03460145) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03305961c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305961

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added 'pectin added' (http://purl.obolibrary.org/obo/FOODON_03460145) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03305962c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305962

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added 'pectin added' (http://purl.obolibrary.org/obo/FOODON_03460145) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03305963c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305963

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added 'pectin added' (http://purl.obolibrary.org/obo/FOODON_03460145) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03305964c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305964

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160) * formed as a result of 'flavoring, spice or herb added, natural' (http://purl.obolibrary.org/obo/FOODON_03460229) * has substance added 'pectin added' (http://purl.obolibrary.org/obo/FOODON_03460145) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03305967c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305967

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03305970c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305970

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03305971c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305971

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03305972c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305972

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03305973c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305973

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03305974c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305974

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'pectin added' (http://purl.obolibrary.org/obo/FOODON_03460145) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03305977c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305977

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added http://purl.obolibrary.org/obo/FOODON_03460205 * has substance added http://purl.obolibrary.org/obo/FOODON_03460340

f o o d o n 03305979c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305979

SIREN DB annotation: * has quality 'liquid, high viscosity' (http://purl.obolibrary.org/obo/FOODON_03430102) * has quality 'beverage base, liquid' (http://purl.obolibrary.org/obo/FOODON_03530091) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'certified color added' (http://purl.obolibrary.org/obo/FOODON_03460133)

f o o d o n 03305980c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305980

SIREN DB annotation: * has quality 'liquid, low viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430114) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * formed as a result of 'preservation by chilling' (http://purl.obolibrary.org/obo/FOODON_03470131)

f o o d o n 03305981c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305981

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'liquid, low viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430114) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03305982c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305982

SIREN DB annotation: * has quality 'liquid, low viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430114) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * formed as a result of 'food thawing process' (http://purl.obolibrary.org/obo/FOODON_03460241) * formed as a result of 'rehydration process' (http://purl.obolibrary.org/obo/FOODON_03460259)

f o o d o n 03305983c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305983

SIREN DB annotation: * has quality 'liquid, low viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430114) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * formed as a result of 'rehydration process' (http://purl.obolibrary.org/obo/FOODON_03460259) * formed as a result of 'preservation by chilling' (http://purl.obolibrary.org/obo/FOODON_03470131)

f o o d o n 03305984c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305984

SIREN DB annotation: * has quality 'liquid, low viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430114) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'water addition process' (http://purl.obolibrary.org/obo/FOODON_03460148)

f o o d o n 03305986c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305986

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155)

f o o d o n 03305988c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305988

SIREN DB annotation: * has quality 'liquid, low viscosity' (http://purl.obolibrary.org/obo/FOODON_03430109) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238) * formed as a result of 'steeping' (http://purl.obolibrary.org/obo/FOODON_03450036)

f o o d o n 03305990c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305990

SIREN DB annotation: * has quality 'medium ground' (http://purl.obolibrary.org/obo/FOODON_03430117) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'beverage base, dry' (http://purl.obolibrary.org/obo/FOODON_03530089) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'instantizing process' (http://purl.obolibrary.org/obo/FOODON_03460169) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03305991c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305991

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'part of algae or fungus' (http://purl.obolibrary.org/obo/FOODON_03420247) * formed as a result of 'pickling process' (http://purl.obolibrary.org/obo/FOODON_03460190) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * immersed in 'packed in salt brine' (http://purl.obolibrary.org/obo/FOODON_03480018)

f o o d o n 03305993c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305993

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03305994c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305994

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'divided or disintegrated' (http://purl.obolibrary.org/obo/FOODON_03430122) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03305995c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305995

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240) * formed as a result of 'boiling' (http://purl.obolibrary.org/obo/FOODON_03450014) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03305996c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305996

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'divided or disintegrated' (http://purl.obolibrary.org/obo/FOODON_03430122) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03305997c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305997

SIREN DB annotation: * has quality 'semiliquid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430110) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03305999c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03305999

SIREN DB annotation: * has quality 'liquid, low viscosity, with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430149) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) * has substance added http://purl.obolibrary.org/obo/FOODON_03460191

f o o d o n 03306002c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306002

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03306005c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306005

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'boiling' (http://purl.obolibrary.org/obo/FOODON_03450014) * formed as a result of 'preservation by adding chemicals' (http://purl.obolibrary.org/obo/FOODON_03470100) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'pectin added' (http://purl.obolibrary.org/obo/FOODON_03460145) * has substance added 'corn syrup added' (http://purl.obolibrary.org/obo/FOODON_03460224)

f o o d o n 03306006c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306006

SIREN DB annotation: * has quality 'liquid, high viscosity' (http://purl.obolibrary.org/obo/FOODON_03430102) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03306007c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306007

SIREN DB annotation: * has quality 'liquid, high viscosity' (http://purl.obolibrary.org/obo/FOODON_03430102) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03306008c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306008

SIREN DB annotation: * has quality 'liquid, high viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430121) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03306011c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306011

SIREN DB annotation: * has quality 'liquid, low viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430114) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * formed as a result of 'rehydration process' (http://purl.obolibrary.org/obo/FOODON_03460259) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03306012c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306012

SIREN DB annotation: * has quality 'liquid, high viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430121) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03306013c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306013

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'liquid, low viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430114) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03306014c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306014

SIREN DB annotation: * has quality 'liquid, low viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430114) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03306015c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306015

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03306017c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306017

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'fruit, peel removed, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420230) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'flavoring, spice or herb added, natural' (http://purl.obolibrary.org/obo/FOODON_03460229) * has substance added 'water addition process' (http://purl.obolibrary.org/obo/FOODON_03460148) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158)

f o o d o n 03306018c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306018

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * has substance added 'vitamin C' (http://purl.obolibrary.org/obo/CHEBI_21241) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147 * has substance added 'water addition process' (http://purl.obolibrary.org/obo/FOODON_03460148) * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194)

f o o d o n 03306019c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306019

SIREN DB annotation: * surrounded by 'metal container' (http://purl.obolibrary.org/obo/FOODON_03490151) * has quality 'liquid, low viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430114) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500018 * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03306020c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306020

SIREN DB annotation: * has quality 'liquid, low viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430114) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * formed as a result of 'rehydration process' (http://purl.obolibrary.org/obo/FOODON_03460259)

f o o d o n 03306021c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306021

SIREN DB annotation: * has quality 'liquid, high viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430121) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'vitamin C' (http://purl.obolibrary.org/obo/CHEBI_21241) * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03306023c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306023

SIREN DB annotation: * has quality 'liquid, low viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430114) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147 * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150)

f o o d o n 03306024c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306024

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460202) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has consumer 'noncarbonated claim or use' (http://purl.obolibrary.org/obo/FOODON_03510169)

f o o d o n 03306026c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306026

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'liquid, high viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430121) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'water addition process' (http://purl.obolibrary.org/obo/FOODON_03460148)

f o o d o n 03306027c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306027

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'liquid, low viscosity' (http://purl.obolibrary.org/obo/FOODON_03430109) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'water addition process' (http://purl.obolibrary.org/obo/FOODON_03460148)

f o o d o n 03306028c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306028

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150)

f o o d o n 03306029c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306029

SIREN DB annotation: * has quality 'liquid, high viscosity' (http://purl.obolibrary.org/obo/FOODON_03430102) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03306030c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306030

SIREN DB annotation: * has quality 'liquid, low viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430114) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03306031c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306031

SIREN DB annotation: * has quality 'liquid, low viscosity' (http://purl.obolibrary.org/obo/FOODON_03430109) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * has substance added 'water addition process' (http://purl.obolibrary.org/obo/FOODON_03460148)

f o o d o n 03306032c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306032

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'liquid, low viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430114) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * formed as a result of 'rehydration process' (http://purl.obolibrary.org/obo/FOODON_03460259) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03306033c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306033

SIREN DB annotation: * has quality 'liquid, high viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430121) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03306034c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306034

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152)

f o o d o n 03306035c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306035

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'pickling process' (http://purl.obolibrary.org/obo/FOODON_03460190) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151) * immersed in 'packed in salt brine' (http://purl.obolibrary.org/obo/FOODON_03480018)

f o o d o n 03306037c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306037

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03306038c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306038

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03306039c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306039

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03306040c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306040

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'germinated or sprouted seed' (http://purl.obolibrary.org/obo/FOODON_03420102) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03306041c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306041

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03306043c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306043

SIREN DB annotation: * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'full alcohol removal process' (http://purl.obolibrary.org/obo/FOODON_03460286)

f o o d o n 03306044c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306044

SIREN DB annotation: * has quality 'liquid, high viscosity, with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430138) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk or milk component' (http://purl.obolibrary.org/obo/FOODON_03420113) * formed as a result of 'food aeration process' (http://purl.obolibrary.org/obo/FOODON_03460178) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152)

f o o d o n 03306046c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306046

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'pectin added' (http://purl.obolibrary.org/obo/FOODON_03460145) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150)

f o o d o n 03306047c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306047

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'flavoring, spice or herb added, natural' (http://purl.obolibrary.org/obo/FOODON_03460229) * has substance added 'pectin added' (http://purl.obolibrary.org/obo/FOODON_03460145) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150)

f o o d o n 03306048c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306048

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100)

f o o d o n 03306049c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306049

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added 'pectin added' (http://purl.obolibrary.org/obo/FOODON_03460145) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147 * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03306050c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306050

SIREN DB annotation: * has quality 'whole and pieces' (http://purl.obolibrary.org/obo/FOODON_03430104) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132)

f o o d o n 03306052c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306052

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174)

f o o d o n 03306054c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306054

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229)

f o o d o n 03306055c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306055

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'sterilization by hot filling and cooling' (http://purl.obolibrary.org/obo/FOODON_03470114) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * immersed in 'packed in extra heavily sweetened liquid' (http://purl.obolibrary.org/obo/FOODON_03480024)

f o o d o n 03306056c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306056

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03306058c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306058

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03306061c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306061

SIREN DB annotation: * has quality 'medium ground' (http://purl.obolibrary.org/obo/FOODON_03430117) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'germinated or sprouted seed' (http://purl.obolibrary.org/obo/FOODON_03420102) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460252) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03306062c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306062

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03306063c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306063

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03306065c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306065

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'cellulose added' (http://purl.obolibrary.org/obo/FOODON_03460218) * has consumer 'low energy food' (http://purl.obolibrary.org/obo/FOODON_03510033)

f o o d o n 03306066c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306066

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160) * has substance added 'pectin added' (http://purl.obolibrary.org/obo/FOODON_03460145) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03306070c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306070

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added 'pectin added' (http://purl.obolibrary.org/obo/FOODON_03460145) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147 * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03306071c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306071

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'flavoring added, artificial' (http://purl.obolibrary.org/obo/FOODON_03460228) * formed as a result of 'flavoring, spice or herb added, natural' (http://purl.obolibrary.org/obo/FOODON_03460229) * has substance added 'pectin added' (http://purl.obolibrary.org/obo/FOODON_03460145) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151)

f o o d o n 03306072c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306072

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added 'pectin added' (http://purl.obolibrary.org/obo/FOODON_03460145) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147 * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03306073c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306073

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added 'pectin added' (http://purl.obolibrary.org/obo/FOODON_03460145) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147 * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151)

f o o d o n 03306074c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306074

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'pectin added' (http://purl.obolibrary.org/obo/FOODON_03460145) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212

f o o d o n 03306075c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306075

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'pectin added' (http://purl.obolibrary.org/obo/FOODON_03460145) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212

f o o d o n 03306076c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306076

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03306077c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306077

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03306078c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306078

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'pectin added' (http://purl.obolibrary.org/obo/FOODON_03460145) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03306079c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306079

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'pectin added' (http://purl.obolibrary.org/obo/FOODON_03460145)

f o o d o n 03306081c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306081

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'flavoring added, artificial' (http://purl.obolibrary.org/obo/FOODON_03460228) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03306082c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306082

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * derives from 'extract, concentrate or isolate of plant or animal' (http://purl.obolibrary.org/obo/FOODON_03420228) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03306086c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306086

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'plant above surface, excluding fruit and seed' (http://purl.obolibrary.org/obo/FOODON_03420144) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * immersed in 'packed in water' (http://purl.obolibrary.org/obo/FOODON_03480017)

f o o d o n 03306090c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306090

SIREN DB annotation: * has quality 'liquid, low viscosity' (http://purl.obolibrary.org/obo/FOODON_03430109) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212

f o o d o n 03306091c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306091

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'flavoring, spice or herb added, natural' (http://purl.obolibrary.org/obo/FOODON_03460229) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03306092c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306092

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'meat color, undesignated or unknown (deprecated)' (http://purl.obolibrary.org/obo/FOODON_03530003) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03306094c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306094

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'beverage base, liquid' (http://purl.obolibrary.org/obo/FOODON_03530091) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150)

f o o d o n 03306095c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306095

SIREN DB annotation: * surrounded by 'metal container' (http://purl.obolibrary.org/obo/FOODON_03490151) * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500024 * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03306098c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306098

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'liquid, high viscosity' (http://purl.obolibrary.org/obo/FOODON_03430102) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03306100c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306100

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'root, tuber or bulb, with peel' (http://purl.obolibrary.org/obo/FOODON_03420239)

f o o d o n 03306104c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306104

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03306107c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306107

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03306108c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306108

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03306109c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306109

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'sugar syrup or sugar syrup solids added' (http://purl.obolibrary.org/obo/FOODON_03460280)

f o o d o n 03306110c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306110

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03306112c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306112

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03306113c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306113

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158)

f o o d o n 03306114c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306114

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'beverage base, liquid' (http://purl.obolibrary.org/obo/FOODON_03530091) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03306116c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306116

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138)

f o o d o n 03306118c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306118

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03306119c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306119

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03306123c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306123

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190)

f o o d o n 03306125c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306125

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'head (plant)' (http://purl.obolibrary.org/obo/FOODON_03420151)

f o o d o n 03306126c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306126

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200)

f o o d o n 03306127c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306127

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'head (plant)' (http://purl.obolibrary.org/obo/FOODON_03420151)

f o o d o n 03306129c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306129

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03306130c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306130

SIREN DB annotation: * has quality 'beverage base' (http://purl.obolibrary.org/obo/FOODON_03530088) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147 * has substance added 'sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460202)

f o o d o n 03306131c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306131

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'water addition process' (http://purl.obolibrary.org/obo/FOODON_03460148)

f o o d o n 03306132c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306132

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03306133c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306133

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'sugar syrup or sugar syrup solids added' (http://purl.obolibrary.org/obo/FOODON_03460280)

f o o d o n 03306135c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306135

SIREN DB annotation: * has quality 'liquid, high viscosity, with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430138) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * has substance added http://purl.obolibrary.org/obo/FOODON_03460191

f o o d o n 03306136c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306136

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * formed as a result of 'smoked or smoke-flavored' (http://purl.obolibrary.org/obo/FOODON_03460172) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151) * has substance added http://purl.obolibrary.org/obo/FOODON_03460153 * has substance added http://purl.obolibrary.org/obo/FOODON_03460185

f o o d o n 03306139c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306139

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03306140c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306140

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03306141c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306141

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200)

f o o d o n 03306143c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306143

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'peel, core or seed' (http://purl.obolibrary.org/obo/FOODON_03420110)

f o o d o n 03306144c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306144

SIREN DB annotation:

f o o d o n 03306145c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306145

SIREN DB annotation: * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160)

f o o d o n 03306146c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306146

SIREN DB annotation: * has quality 'liquid, low viscosity' (http://purl.obolibrary.org/obo/FOODON_03430109) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147 * has substance added 'water addition process' (http://purl.obolibrary.org/obo/FOODON_03460148)

f o o d o n 03306148c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306148

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03306149c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306149

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150)

f o o d o n 03306150c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306150

SIREN DB annotation: * has quality 'liquid, high viscosity' (http://purl.obolibrary.org/obo/FOODON_03430102) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added 'artificial fruit flavoring added' (http://purl.obolibrary.org/obo/FOODON_03460395) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03306151c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306151

SIREN DB annotation: * has quality 'liquid, low viscosity' (http://purl.obolibrary.org/obo/FOODON_03430109) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'rehydration process' (http://purl.obolibrary.org/obo/FOODON_03460259)

f o o d o n 03306152c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306152

SIREN DB annotation: * has quality 'liquid, high viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430121) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'multicomponent extract, concentrate or isolate' (http://purl.obolibrary.org/obo/FOODON_03420159) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138)

f o o d o n 03306154c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306154

SIREN DB annotation: * has quality 'liquid, low viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430114) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'nutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460105)

f o o d o n 03306155c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306155

SIREN DB annotation: * has quality 'liquid, low viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430114) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'rehydration process' (http://purl.obolibrary.org/obo/FOODON_03460259)

f o o d o n 03306156c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306156

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'water addition process' (http://purl.obolibrary.org/obo/FOODON_03460148)

f o o d o n 03306157c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306157

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'artificial fruit flavoring added' (http://purl.obolibrary.org/obo/FOODON_03460395)

f o o d o n 03306158c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306158

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03306159c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306159

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03306160c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306160

SIREN DB annotation: * has quality 'liquid, low viscosity' (http://purl.obolibrary.org/obo/FOODON_03430109) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03306161c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306161

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'water addition process' (http://purl.obolibrary.org/obo/FOODON_03460148)

f o o d o n 03306162c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306162

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'water addition process' (http://purl.obolibrary.org/obo/FOODON_03460148)

f o o d o n 03306163c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306163

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240)

f o o d o n 03306164c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306164

SIREN DB annotation: * has quality 'liquid, low viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430114) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'multicomponent extract, concentrate or isolate' (http://purl.obolibrary.org/obo/FOODON_03420159) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03306165c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306165

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212

f o o d o n 03306166c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306166

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'carbonated' (http://purl.obolibrary.org/obo/FOODON_03460175)

f o o d o n 03306167c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306167

SIREN DB annotation: * has quality 'liquid, high viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430121) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03306168c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306168

SIREN DB annotation: * has quality 'liquid, low viscosity' (http://purl.obolibrary.org/obo/FOODON_03430109) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'water addition process' (http://purl.obolibrary.org/obo/FOODON_03460148)

f o o d o n 03306169c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306169

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03306171c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306171

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'liquid, low viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430114) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'rehydration process' (http://purl.obolibrary.org/obo/FOODON_03460259) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03306173c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306173

SIREN DB annotation: * has quality 'liquid, low viscosity' (http://purl.obolibrary.org/obo/FOODON_03430109) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'rehydration process' (http://purl.obolibrary.org/obo/FOODON_03460259)

f o o d o n 03306174c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306174

SIREN DB annotation: * has quality 'liquid, low viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430114) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03306175c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306175

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03306177c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306177

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03306178c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306178

SIREN DB annotation: * has quality 'liquid, low viscosity' (http://purl.obolibrary.org/obo/FOODON_03430109) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03306179c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306179

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'carbonated' (http://purl.obolibrary.org/obo/FOODON_03460175)

f o o d o n 03306180c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306180

SIREN DB annotation: * has quality 'liquid, high viscosity' (http://purl.obolibrary.org/obo/FOODON_03430102) * derives from 'nut milk' (http://purl.obolibrary.org/obo/FOODON_03420214) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138)

f o o d o n 03306181c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306181

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'rehydration process' (http://purl.obolibrary.org/obo/FOODON_03460259)

f o o d o n 03306182c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306182

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'water addition process' (http://purl.obolibrary.org/obo/FOODON_03460148)

f o o d o n 03306185c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306185

SIREN DB annotation: * has quality 'divided or disintegrated' (http://purl.obolibrary.org/obo/FOODON_03430122) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skin or bran (pericarp)' (http://purl.obolibrary.org/obo/FOODON_03420111) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03306186c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306186

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03306187c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306187

SIREN DB annotation: * has quality 'beverage base' (http://purl.obolibrary.org/obo/FOODON_03530088) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'flavoring added, artificial' (http://purl.obolibrary.org/obo/FOODON_03460228)

f o o d o n 03306188c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306188

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147 * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'butter added' (http://purl.obolibrary.org/obo/FOODON_03460271)

f o o d o n 03306189c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306189

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'beverage base, dry' (http://purl.obolibrary.org/obo/FOODON_03530089) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'instantizing process' (http://purl.obolibrary.org/obo/FOODON_03460169) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03306190c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306190

SIREN DB annotation: * has quality 'liquid, high viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430121) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108)

f o o d o n 03306191c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306191

SIREN DB annotation: * has quality 'liquid, high viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430121) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03306192c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306192

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'beverage base, dry' (http://purl.obolibrary.org/obo/FOODON_03530089) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03306195c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306195

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * formed as a result of 'artificially carbonated' (http://purl.obolibrary.org/obo/FOODON_03460109) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138)

f o o d o n 03306197c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306197

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'unripe or immature' (http://purl.obolibrary.org/obo/FOODON_03530051) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03306198c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306198

SIREN DB annotation: * has quality 'beverage base' (http://purl.obolibrary.org/obo/FOODON_03530088) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03306200c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306200

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460161) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'protein added' (http://purl.obolibrary.org/obo/FOODON_03460164) * has substance added 'wheat germ added' (http://purl.obolibrary.org/obo/FOODON_03460222) * has substance added http://purl.obolibrary.org/obo/FOODON_03460338

f o o d o n 03306204c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306204

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added 'vitamin a or carotenes added' (http://purl.obolibrary.org/obo/FOODON_03460213)

f o o d o n 03306205c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306205

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * formed as a result of 'food aeration by whipping' (http://purl.obolibrary.org/obo/FOODON_03460358) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03306207c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306207

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'vitamin a or carotenes added' (http://purl.obolibrary.org/obo/FOODON_03460213)

f o o d o n 03306208c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306208

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'vitamin a or carotenes added' (http://purl.obolibrary.org/obo/FOODON_03460213)

f o o d o n 03306209c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306209

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'vitamin a or carotenes added' (http://purl.obolibrary.org/obo/FOODON_03460213)

f o o d o n 03306210c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306210

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190)

f o o d o n 03306211c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306211

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'molasses' (http://purl.obolibrary.org/obo/CHEBI_83163) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138)

f o o d o n 03306213c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306213

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'molasses' (http://purl.obolibrary.org/obo/CHEBI_83163) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138)

f o o d o n 03306214c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306214

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108)

f o o d o n 03306216c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306216

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * formed as a result of 'food hydrogenation proess' (http://purl.obolibrary.org/obo/FOODON_03460174)

f o o d o n 03306220c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306220

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03306221c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306221

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'fruit, peel removed, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420230) * formed as a result of 'component removal process' (http://purl.obolibrary.org/obo/FOODON_03460238)

f o o d o n 03306222c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306222

SIREN DB annotation: * has quality 'crystal' (http://purl.obolibrary.org/obo/FOODON_03430143) * has substance added 'noncertified color added' (http://purl.obolibrary.org/obo/FOODON_03460106)

f o o d o n 03306223c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306223

SIREN DB annotation: * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'formulated mix' (http://purl.obolibrary.org/obo/FOODON_03530074) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added http://purl.obolibrary.org/obo/FOODON_03460185 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03306224c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306224

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03306225c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306225

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03306227c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306227

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03306231c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306231

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added 'nut or seed added' (http://purl.obolibrary.org/obo/FOODON_03460177) * has substance added http://purl.obolibrary.org/obo/FOODON_03460205

f o o d o n 03306232c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306232

SIREN DB annotation: * has quality 'disintegrated or ground' (http://purl.obolibrary.org/obo/FOODON_03430136) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155)

f o o d o n 03306235c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306235

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147 * has substance added http://purl.obolibrary.org/obo/FOODON_03460184 * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03306237c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306237

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138)

f o o d o n 03306239c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306239

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'polysaccharide' (http://purl.obolibrary.org/obo/CHEBI_18154) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'flavoring, spice or herb added, natural' (http://purl.obolibrary.org/obo/FOODON_03460229) * formed as a result of 'spray-drying' (http://purl.obolibrary.org/obo/FOODON_03470133) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150)

f o o d o n 03306240c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306240

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * formed as a result of 'food hydrolyzation process' (http://purl.obolibrary.org/obo/FOODON_03460277)

f o o d o n 03306242c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306242

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'beverage base, dry' (http://purl.obolibrary.org/obo/FOODON_03530089) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'flavoring, spice or herb added, natural' (http://purl.obolibrary.org/obo/FOODON_03460229) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03306243c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306243

SIREN DB annotation: * has quality 'liquid, low viscosity' (http://purl.obolibrary.org/obo/FOODON_03430109) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460202) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03306247c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306247

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03306249c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306249

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03306250c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306250

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'flavoring added, artificial' (http://purl.obolibrary.org/obo/FOODON_03460228) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152)

f o o d o n 03306251c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306251

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'butter' (http://purl.obolibrary.org/obo/FOODON_00001023) * has substance added http://purl.obolibrary.org/obo/FOODON_03460282

f o o d o n 03306254c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306254

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * formed as a result of 'food aeration by whipping' (http://purl.obolibrary.org/obo/FOODON_03460358) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'vitamin a or carotenes added' (http://purl.obolibrary.org/obo/FOODON_03460213)

f o o d o n 03306255c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306255

SIREN DB annotation: * has quality 'sliced, thick, between 0.5 and 1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430124) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'food toasting process' (http://purl.obolibrary.org/obo/FOODON_03450010) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256)

f o o d o n 03306256c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306256

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151) * has substance added 'vitamin a or carotenes added' (http://purl.obolibrary.org/obo/FOODON_03460213)

f o o d o n 03306259c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306259

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190)

f o o d o n 03306260c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306260

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'vitamin a or carotenes added' (http://purl.obolibrary.org/obo/FOODON_03460213) * has consumer 'no salt added claim or use' (http://purl.obolibrary.org/obo/FOODON_03510078) * has consumer 'salt free food' (http://purl.obolibrary.org/obo/FOODON_03510080)

f o o d o n 03306262c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306262

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151) * has substance added 'vitamin a or carotenes added' (http://purl.obolibrary.org/obo/FOODON_03460213)

f o o d o n 03306267c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306267

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03306271c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306271

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132)

f o o d o n 03306272c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306272

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'food flaking process' (http://purl.obolibrary.org/obo/FOODON_03460274) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03306273c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306273

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130)

f o o d o n 03306274c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306274

SIREN DB annotation: * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167)

f o o d o n 03306277c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306277

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03306279c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306279

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added http://purl.obolibrary.org/obo/FOODON_03460205 * has substance added http://purl.obolibrary.org/obo/FOODON_03460340

f o o d o n 03306282c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306282

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * formed as a result of 'roasting seed process' (http://purl.obolibrary.org/obo/FOODON_03460391) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added 'nut or seed added' (http://purl.obolibrary.org/obo/FOODON_03460177) * has substance added http://purl.obolibrary.org/obo/FOODON_03460205

f o o d o n 03306285c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306285

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'nicotinic acid' (http://purl.obolibrary.org/obo/CHEBI_15940) * has substance added 'riboflavin' (http://purl.obolibrary.org/obo/CHEBI_17015) * has substance added 'iron added' (http://purl.obolibrary.org/obo/FOODON_03460181) * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added http://purl.obolibrary.org/obo/FOODON_03460309

f o o d o n 03306286c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306286

SIREN DB annotation: * has quality 'liquid, low viscosity, with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430149) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014)

f o o d o n 03306287c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306287

SIREN DB annotation: * has quality 'sliced, thin, below 0.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430145) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240) * formed as a result of 'cooking with added fat or oil' (http://purl.obolibrary.org/obo/FOODON_03450025) * formed as a result of 'salted' (http://purl.obolibrary.org/obo/FOODON_03460173) * formed as a result of 'fat or oil coated' (http://purl.obolibrary.org/obo/FOODON_03460233)

f o o d o n 03306288c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306288

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03306289c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306289

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03306290c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306290

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03306293c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306293

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'corn plant (sensu maize)' (http://purl.obolibrary.org/obo/FOODON_03411232)

f o o d o n 03306294c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306294

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212

f o o d o n 03306295c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306295

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added http://purl.obolibrary.org/obo/FOODON_03460212

f o o d o n 03306296c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306296

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212

f o o d o n 03306297c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306297

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212

f o o d o n 03306298c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306298

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03306304c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306304

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186

f o o d o n 03306306c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306306

SIREN DB annotation: * has quality 'semiliquid' (http://purl.obolibrary.org/obo/FOODON_03430103) * derives from 'blood' (http://purl.obolibrary.org/obo/UBERON_0000178)

f o o d o n 03306307c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306307

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'formulated mix' (http://purl.obolibrary.org/obo/FOODON_03530074) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added http://purl.obolibrary.org/obo/FOODON_03460143 * has substance added http://purl.obolibrary.org/obo/FOODON_03460184 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03306308c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306308

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added http://purl.obolibrary.org/obo/FOODON_03460205

f o o d o n 03306311c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306311

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03306312c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306312

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03306314c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306314

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * formed as a result of 'roasting seed process' (http://purl.obolibrary.org/obo/FOODON_03460391) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added 'nut or seed added' (http://purl.obolibrary.org/obo/FOODON_03460177) * has substance added http://purl.obolibrary.org/obo/FOODON_03460205

f o o d o n 03306318c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306318

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * derives from 'spear or shoot' (http://purl.obolibrary.org/obo/FOODON_03420186)

f o o d o n 03306319c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306319

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'sliced' (http://purl.obolibrary.org/obo/FOODON_03430137) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03306321c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306321

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * derives from 'bone marrow' (http://purl.obolibrary.org/obo/UBERON_0002371) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151)

f o o d o n 03306322c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306322

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added 'pectin added' (http://purl.obolibrary.org/obo/FOODON_03460145) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147 * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03306323c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306323

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'cream food product' (http://purl.obolibrary.org/obo/FOODON_00001216) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added 'gelatin added' (http://purl.obolibrary.org/obo/FOODON_03460165) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186

f o o d o n 03306324c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306324

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03306325c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306325

SIREN DB annotation: * has quality 'whole and pieces' (http://purl.obolibrary.org/obo/FOODON_03430104) * derives from 'fruit, peel present' (http://purl.obolibrary.org/obo/FOODON_03420137) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * has substance added 'nut or seed added' (http://purl.obolibrary.org/obo/FOODON_03460177)

f o o d o n 03306327c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306327

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'freeze-drying' (http://purl.obolibrary.org/obo/FOODON_03470130)

f o o d o n 03306328c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306328

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'freeze-drying' (http://purl.obolibrary.org/obo/FOODON_03470130)

f o o d o n 03306329c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306329

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'broth or stock' (http://purl.obolibrary.org/obo/FOODON_03420170)

f o o d o n 03306331c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306331

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103)

f o o d o n 03306332c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306332

SIREN DB annotation: * derives from 'animal body or body part' (http://purl.obolibrary.org/obo/FOODON_03420127) * has substance added http://purl.obolibrary.org/obo/FOODON_03460191 * has consumer 'non-food animal as food consumer' (http://purl.obolibrary.org/obo/FOODON_03510013)

f o o d o n 03306337c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306337

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03306338c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306338

SIREN DB annotation: * surrounded by 'can' (http://purl.obolibrary.org/obo/FOODON_03490204) * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * immersed in 'packed in edible medium' (http://purl.obolibrary.org/obo/FOODON_03480011)

f o o d o n 03306339c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306339

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * immersed in 'packed in edible medium' (http://purl.obolibrary.org/obo/FOODON_03480011)

f o o d o n 03306347c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306347

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155)

f o o d o n 03306350c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306350

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03306351c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306351

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420139) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03306352c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306352

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'food added' (http://purl.obolibrary.org/obo/FOODON_03460180)

f o o d o n 03306353c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306353

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'beverage base, dry' (http://purl.obolibrary.org/obo/FOODON_03530089) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'instantizing process' (http://purl.obolibrary.org/obo/FOODON_03460169) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'mineral added' (http://purl.obolibrary.org/obo/FOODON_03460159) * has substance added http://purl.obolibrary.org/obo/FOODON_03460163 * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194)

f o o d o n 03306354c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306354

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added 'nut or seed added' (http://purl.obolibrary.org/obo/FOODON_03460177) * has substance added http://purl.obolibrary.org/obo/FOODON_03460205 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03306356c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306356

SIREN DB annotation: * has quality 'semiliquid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430135) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03306359c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306359

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03306360c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306360

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * derives from 'skin or bran (pericarp)' (http://purl.obolibrary.org/obo/FOODON_03420111)

f o o d o n 03306361c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306361

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03306362c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306362

SIREN DB annotation: * has quality 'liquid, high viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430121) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'water addition process' (http://purl.obolibrary.org/obo/FOODON_03460148)

f o o d o n 03306363c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306363

SIREN DB annotation: * has quality 'liquid, high viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430121) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'water addition process' (http://purl.obolibrary.org/obo/FOODON_03460148)

f o o d o n 03306364c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306364

SIREN DB annotation: * has quality 'sliced' (http://purl.obolibrary.org/obo/FOODON_03430137) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'fruit, peel undetermined, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420213) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'artificial heat drying' (http://purl.obolibrary.org/obo/FOODON_03470144)

f o o d o n 03306368c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306368

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * has consumer 'unsweetened claim or use' (http://purl.obolibrary.org/obo/FOODON_03510105)

f o o d o n 03306369c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306369

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03306370c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306370

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212

f o o d o n 03306371c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306371

SIREN DB annotation: * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138)

f o o d o n 03306372c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306372

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03306373c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306373

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03306374c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306374

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03306375c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306375

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03306376c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306376

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03306377c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306377

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03306379c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306379

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03306380c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306380

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03306381c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306381

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03306382c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306382

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'sterilization by hot filling, held hot and cooling' (http://purl.obolibrary.org/obo/FOODON_03470129) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03306383c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306383

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'artificial fruit flavoring added' (http://purl.obolibrary.org/obo/FOODON_03460395)

f o o d o n 03306384c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306384

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present' (http://purl.obolibrary.org/obo/FOODON_03420137) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03306385c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306385

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03306386c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306386

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03306388c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306388

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * has substance added 'sugar syrup or sugar syrup solids added' (http://purl.obolibrary.org/obo/FOODON_03460280)

f o o d o n 03306389c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306389

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03306391c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306391

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'polysaccharide' (http://purl.obolibrary.org/obo/CHEBI_18154) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03306392c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306392

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03306393c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306393

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'sugar syrup or sugar syrup solids added' (http://purl.obolibrary.org/obo/FOODON_03460280)

f o o d o n 03306395c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306395

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03306398c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306398

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420139) * formed as a result of 'preservation by adding sugar' (http://purl.obolibrary.org/obo/FOODON_03470146) * has substance added 'pectin added' (http://purl.obolibrary.org/obo/FOODON_03460145) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158)

f o o d o n 03306399c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306399

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present' (http://purl.obolibrary.org/obo/FOODON_03420137) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03306400c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306400

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03306401c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306401

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150)

f o o d o n 03306402c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306402

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03306403c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306403

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'sterilization by hot filling, held hot and cooling' (http://purl.obolibrary.org/obo/FOODON_03470129) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03306404c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306404

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'sterilization by hot filling, held hot and cooling' (http://purl.obolibrary.org/obo/FOODON_03470129) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03306406c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306406

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03306407c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306407

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * formed as a result of 'fat substitution process' (http://purl.obolibrary.org/obo/FOODON_03460208) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has consumer 'dietary claim or use' (http://purl.obolibrary.org/obo/FOODON_03510023)

f o o d o n 03306410c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306410

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151) * has substance added http://purl.obolibrary.org/obo/FOODON_03460185

f o o d o n 03306411c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306411

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'ovary, roe' (http://purl.obolibrary.org/obo/FOODON_03420202)

f o o d o n 03306412c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306412

SIREN DB annotation: * has quality 'disintegrated or ground' (http://purl.obolibrary.org/obo/FOODON_03430136) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * has consumer 'food animal as consumer' (http://purl.obolibrary.org/obo/FOODON_03510015)

f o o d o n 03306415c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306415

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03306416c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306416

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'smoked or smoke-flavored' (http://purl.obolibrary.org/obo/FOODON_03460172) * formed as a result of 'preservation by smoking' (http://purl.obolibrary.org/obo/FOODON_03470106)

f o o d o n 03306417c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306417

SIREN DB annotation: * has quality 'sliced' (http://purl.obolibrary.org/obo/FOODON_03430137) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03306418c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306418

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268)

f o o d o n 03306419c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306419

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * derives from 'starch' (http://purl.obolibrary.org/obo/FOODON_03420203) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'instantizing process' (http://purl.obolibrary.org/obo/FOODON_03460169) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03306420c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306420

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * immersed in 'packed in gravy or sauce' (http://purl.obolibrary.org/obo/FOODON_03480034)

f o o d o n 03306421c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306421

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * has substance added http://purl.obolibrary.org/obo/FOODON_03460191

f o o d o n 03306423c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306423

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108)

f o o d o n 03306424c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306424

SIREN DB annotation: * has quality 'disintegrated or ground' (http://purl.obolibrary.org/obo/FOODON_03430136) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03306425c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306425

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'sterilization by hot filling, held hot and cooling' (http://purl.obolibrary.org/obo/FOODON_03470129) * has substance added 'pectin added' (http://purl.obolibrary.org/obo/FOODON_03460145) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158)

f o o d o n 03306426c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306426

SIREN DB annotation: * surrounded by 'bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490203) * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'food distillation process' (http://purl.obolibrary.org/obo/FOODON_03460270) * has substance added 'mineral added' (http://purl.obolibrary.org/obo/FOODON_03460159)

f o o d o n 03306427c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306427

SIREN DB annotation: * has quality 'liquid, low viscosity' (http://purl.obolibrary.org/obo/FOODON_03430109) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03306429c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306429

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03306430c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306430

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160) * immersed in 'packed in gravy or sauce' (http://purl.obolibrary.org/obo/FOODON_03480034)

f o o d o n 03306433c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306433

SIREN DB annotation: * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03306434c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306434

SIREN DB annotation: * formed as a result of 'flavoring added, artificial' (http://purl.obolibrary.org/obo/FOODON_03460228)

f o o d o n 03306435c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306435

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'protein extract, concentrate or isolate' (http://purl.obolibrary.org/obo/FOODON_03420236) * formed as a result of 'smoked or smoke-flavored' (http://purl.obolibrary.org/obo/FOODON_03460172) * formed as a result of 'flavoring added, artificial' (http://purl.obolibrary.org/obo/FOODON_03460228) * formed as a result of 'food hydrolyzation process' (http://purl.obolibrary.org/obo/FOODON_03460277)

f o o d o n 03306436c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306436

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'protein extract, concentrate or isolate' (http://purl.obolibrary.org/obo/FOODON_03420236) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150)

f o o d o n 03306437c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306437

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125)

f o o d o n 03306439c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306439

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added http://purl.obolibrary.org/obo/FOODON_03460191 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03306440c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306440

SIREN DB annotation: * has quality 'liquid, low viscosity, with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430149) * derives from 'broth or stock' (http://purl.obolibrary.org/obo/FOODON_03420170) * formed as a result of 'cooking by simmering' (http://purl.obolibrary.org/obo/FOODON_03450020) * formed as a result of 'flavoring, spice or herb added, natural' (http://purl.obolibrary.org/obo/FOODON_03460229) * has substance added http://purl.obolibrary.org/obo/FOODON_03460191 * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added 'animal fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460262)

f o o d o n 03306441c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306441

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160) * has substance added http://purl.obolibrary.org/obo/FOODON_03460191 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * immersed in 'packed in gravy or sauce, meat' (http://purl.obolibrary.org/obo/FOODON_03480036)

f o o d o n 03306442c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306442

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03306443c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306443

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'mushroom food product' (http://purl.obolibrary.org/obo/FOODON_00001287) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03306444c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306444

SIREN DB annotation: * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'formulated mix' (http://purl.obolibrary.org/obo/FOODON_03530074) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03306445c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306445

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part, with bone, with skin' (http://purl.obolibrary.org/obo/FOODON_03420265) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253)

f o o d o n 03306447c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306447

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'interior mold curing process' (http://purl.obolibrary.org/obo/FOODON_03460331)

f o o d o n 03306448c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306448

SIREN DB annotation: * has consumer 'infant or toddler consumer' (http://purl.obolibrary.org/obo/FOODON_03510020)

f o o d o n 03306451c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306451

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * has substance added 'gelatin added' (http://purl.obolibrary.org/obo/FOODON_03460165) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186

f o o d o n 03306452c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306452

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460161)

f o o d o n 03306453c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306453

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'freeze-drying' (http://purl.obolibrary.org/obo/FOODON_03470130)

f o o d o n 03306457c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306457

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03306458c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306458

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03306459c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306459

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03306460c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306460

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03306461c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306461

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03306462c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306462

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03306463c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306463

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03306464c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306464

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03306465c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306465

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03306466c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306466

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03306467c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306467

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03306468c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306468

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03306469c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306469

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268)

f o o d o n 03306470c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306470

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'skeletal meat part, with bone, with skin' (http://purl.obolibrary.org/obo/FOODON_03420265) * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160)

f o o d o n 03306471c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306471

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'skeletal meat part, with bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420266) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'cooking with added fat or oil' (http://purl.obolibrary.org/obo/FOODON_03450025) * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160) * formed as a result of 'breaded or batter-coated' (http://purl.obolibrary.org/obo/FOODON_03460188) * formed as a result of 'flavoring, spice or herb added, natural' (http://purl.obolibrary.org/obo/FOODON_03460229) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * immersed in 'packed in gravy or sauce' (http://purl.obolibrary.org/obo/FOODON_03480034)

f o o d o n 03306472c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306472

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'skeletal meat part, with bone, with skin' (http://purl.obolibrary.org/obo/FOODON_03420265) * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160)

f o o d o n 03306473c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306473

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03306474c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306474

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * immersed in 'packed in gravy or sauce' (http://purl.obolibrary.org/obo/FOODON_03480034)

f o o d o n 03306475c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306475

SIREN DB annotation: * has quality 'liquid, high viscosity, with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430138) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * has substance added 'animal fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460262) * immersed in 'packed in gravy or sauce' (http://purl.obolibrary.org/obo/FOODON_03480034)

f o o d o n 03306476c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306476

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03306477c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306477

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03306478c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306478

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03306479c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306479

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'peservation by heat drying' (http://purl.obolibrary.org/obo/FOODON_03470117)

f o o d o n 03306482c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306482

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'peservation by heat drying' (http://purl.obolibrary.org/obo/FOODON_03470117)

f o o d o n 03306484c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306484

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03306485c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306485

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03306486c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306486

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03306487c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306487

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03306490c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306490

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whole plant or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420150) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03306491c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306491

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * derives from 'whole plant or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420150)

f o o d o n 03306494c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306494

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'whole plant or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420150) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03306498c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306498

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'whole plant or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420150) * has substance added 'butter added' (http://purl.obolibrary.org/obo/FOODON_03460271) * immersed in 'packed in fat or oil' (http://purl.obolibrary.org/obo/FOODON_03480026)

f o o d o n 03306501c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306501

SIREN DB annotation: * has quality 'disintegrated or ground' (http://purl.obolibrary.org/obo/FOODON_03430136) * derives from 'D-glucose' (http://purl.obolibrary.org/obo/CHEBI_17634) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03306502c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306502

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03306503c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306503

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'flavoring, spice or herb added, natural' (http://purl.obolibrary.org/obo/FOODON_03460229) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03306506c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306506

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'animal body or body part' (http://purl.obolibrary.org/obo/FOODON_03420127) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has substance added 'animal fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460262)

f o o d o n 03306509c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306509

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'salted' (http://purl.obolibrary.org/obo/FOODON_03460173) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'preservation by brining' (http://purl.obolibrary.org/obo/FOODON_03470137)

f o o d o n 03306510c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306510

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184

f o o d o n 03306513c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306513

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin undetermined, germ present' (http://purl.obolibrary.org/obo/FOODON_03420136) * formed as a result of 'roasting seed process' (http://purl.obolibrary.org/obo/FOODON_03460391) * has substance added 'vegetable fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460263)

f o o d o n 03306515c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306515

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133)

f o o d o n 03306516c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306516

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155)

f o o d o n 03306517c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306517

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133)

f o o d o n 03306518c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306518

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03306519c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306519

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'seed in shell or hull' (http://purl.obolibrary.org/obo/FOODON_03420227)

f o o d o n 03306520c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306520

SIREN DB annotation: * has quality 'whole' (http://purl.obolibrary.org/obo/FOODON_03430131) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132)

f o o d o n 03306525c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306525

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food alkalization process' (http://purl.obolibrary.org/obo/FOODON_03460206)

f o o d o n 03306526c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306526

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208)

f o o d o n 03306527c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306527

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'pod containing small, immature seed' (http://purl.obolibrary.org/obo/FOODON_03420169) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03306528c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306528

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240) * formed as a result of 'pickling process' (http://purl.obolibrary.org/obo/FOODON_03460190) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253)

f o o d o n 03306529c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306529

SIREN DB annotation: * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240)

f o o d o n 03306530c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306530

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whole plant or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420150) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added http://purl.obolibrary.org/obo/FOODON_03460153

f o o d o n 03306532c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306532

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whole plant or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420150) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03306533c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306533

SIREN DB annotation: * has quality 'semiliquid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430135) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'mushroom food product' (http://purl.obolibrary.org/obo/FOODON_00001287) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03306534c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306534

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole plant or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420150)

f o o d o n 03306535c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306535

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole plant or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420150)

f o o d o n 03306537c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306537

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whole plant or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420150) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03306538c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306538

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole plant or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420150)

f o o d o n 03306541c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306541

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147 * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151) * has substance added 'nut or seed added' (http://purl.obolibrary.org/obo/FOODON_03460177) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'butter added' (http://purl.obolibrary.org/obo/FOODON_03460271)

f o o d o n 03306542c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306542

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * formed as a result of 'preservation by adding chemicals' (http://purl.obolibrary.org/obo/FOODON_03470100) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158)

f o o d o n 03306543c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306543

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158)

f o o d o n 03306544c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306544

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * has quality 'light meat' (http://purl.obolibrary.org/obo/FOODON_03530004) * has quality 'breast (poultry meat cut)' (http://purl.obolibrary.org/obo/FOODON_03530158) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03306545c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306545

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03306546c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306546

SIREN DB annotation: * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has consumer 'infant or toddler consumer' (http://purl.obolibrary.org/obo/FOODON_03510020)

f o o d o n 03306547c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306547

SIREN DB annotation: * has quality 'liquid, high viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430121) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150)

f o o d o n 03306548c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306548

SIREN DB annotation: * has quality 'liquid, high viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430121) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'water addition process' (http://purl.obolibrary.org/obo/FOODON_03460148)

f o o d o n 03306549c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306549

SIREN DB annotation: * has quality 'liquid, high viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430121) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'water addition process' (http://purl.obolibrary.org/obo/FOODON_03460148)

f o o d o n 03306550c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306550

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190)

f o o d o n 03306553c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306553

SIREN DB annotation: * has quality 'formulated mix' (http://purl.obolibrary.org/obo/FOODON_03530074) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'protein added' (http://purl.obolibrary.org/obo/FOODON_03460164)

f o o d o n 03306557c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306557

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190)

f o o d o n 03306559c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306559

SIREN DB annotation: * has quality 'semiliquid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430135) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * formed as a result of 'food hydrogenation proess' (http://purl.obolibrary.org/obo/FOODON_03460174)

f o o d o n 03306562c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306562

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190)

f o o d o n 03306563c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306563

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240) * formed as a result of 'pickling process' (http://purl.obolibrary.org/obo/FOODON_03460190) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * immersed in 'packed in salt brine' (http://purl.obolibrary.org/obo/FOODON_03480018)

f o o d o n 03306564c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306564

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'smoked or smoke-flavored' (http://purl.obolibrary.org/obo/FOODON_03460172) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212

f o o d o n 03306566c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306566

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'preservation by adding chemicals' (http://purl.obolibrary.org/obo/FOODON_03470100) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158)

f o o d o n 03306567c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306567

SIREN DB annotation: * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'instantizing process' (http://purl.obolibrary.org/obo/FOODON_03460169) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03306569c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306569

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03306571c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306571

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03306572c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306572

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added 'sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460202) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03306574c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306574

SIREN DB annotation: * has quality 'beverage base' (http://purl.obolibrary.org/obo/FOODON_03530088) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'instantizing process' (http://purl.obolibrary.org/obo/FOODON_03460169) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03306575c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306575

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'instantizing process' (http://purl.obolibrary.org/obo/FOODON_03460169) * formed as a result of 'full fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460248) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03306581c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306581

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03306582c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306582

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'light whipping cream' (http://purl.obolibrary.org/obo/FOODON_03420154) * formed as a result of 'food aeration process' (http://purl.obolibrary.org/obo/FOODON_03460178) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * immersed in 'packed with aerosol propellant' (http://purl.obolibrary.org/obo/FOODON_03480015)

f o o d o n 03306585c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306585

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'germinated or sprouted seed' (http://purl.obolibrary.org/obo/FOODON_03420102)

f o o d o n 03306586c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306586

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'protein extract, concentrate or isolate' (http://purl.obolibrary.org/obo/FOODON_03420236) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03306587c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306587

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'spray-drying' (http://purl.obolibrary.org/obo/FOODON_03470133)

f o o d o n 03306589c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306589

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03306590c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306590

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * immersed in 'vacuum-packed' (http://purl.obolibrary.org/obo/FOODON_03480027)

f o o d o n 03306594c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306594

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03306596c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306596

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03306597c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306597

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03306599c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306599

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208)

f o o d o n 03306600c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306600

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03306601c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306601

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole plant or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420150)

f o o d o n 03306603c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306603

SIREN DB annotation: * has quality 'liquid, high viscosity' (http://purl.obolibrary.org/obo/FOODON_03430102) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03306604c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306604

SIREN DB annotation: * has quality 'beverage base' (http://purl.obolibrary.org/obo/FOODON_03530088) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03306605c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306605

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147 * has substance added 'water addition process' (http://purl.obolibrary.org/obo/FOODON_03460148)

f o o d o n 03306607c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306607

SIREN DB annotation: * has quality 'liquid, low viscosity' (http://purl.obolibrary.org/obo/FOODON_03430109) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03306608c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306608

SIREN DB annotation: * has quality 'liquid, low viscosity' (http://purl.obolibrary.org/obo/FOODON_03430109) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'water addition process' (http://purl.obolibrary.org/obo/FOODON_03460148)

f o o d o n 03306609c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306609

SIREN DB annotation: * has quality 'physical state, shape or form, multiple' (http://purl.obolibrary.org/obo/FOODON_03430108) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk or milk component' (http://purl.obolibrary.org/obo/FOODON_03420113) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'food aeration process' (http://purl.obolibrary.org/obo/FOODON_03460178) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'chocolate coating or covering process' (http://purl.obolibrary.org/obo/FOODON_03460355) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03306611c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306611

SIREN DB annotation: * has quality 'liquid, low viscosity' (http://purl.obolibrary.org/obo/FOODON_03430109) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'water addition process' (http://purl.obolibrary.org/obo/FOODON_03460148)

f o o d o n 03306612c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306612

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'water addition process' (http://purl.obolibrary.org/obo/FOODON_03460148)

f o o d o n 03306613c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306613

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03306614c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306614

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186

f o o d o n 03306616c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306616

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152)

f o o d o n 03306618c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306618

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'deep-frying' (http://purl.obolibrary.org/obo/FOODON_03450029) * formed as a result of 'flavoring added, artificial' (http://purl.obolibrary.org/obo/FOODON_03460228) * formed as a result of 'fat or oil coated' (http://purl.obolibrary.org/obo/FOODON_03460233) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03306619c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306619

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208)

f o o d o n 03306621c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306621

SIREN DB annotation: * has quality 'liquid, low viscosity, with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430149) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186

f o o d o n 03306622c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306622

SIREN DB annotation: * has quality 'liquid, low viscosity, with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430149) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'broth or stock' (http://purl.obolibrary.org/obo/FOODON_03420170) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03306626c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306626

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03306628c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306628

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'deep-frying' (http://purl.obolibrary.org/obo/FOODON_03450029) * formed as a result of 'fat or oil coated' (http://purl.obolibrary.org/obo/FOODON_03460233) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03306629c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306629

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * has substance added 'honey added' (http://purl.obolibrary.org/obo/FOODON_03460149) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has substance added 'vegetable fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460263)

f o o d o n 03306630c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306630

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'deep-frying' (http://purl.obolibrary.org/obo/FOODON_03450029) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'fat or oil coated' (http://purl.obolibrary.org/obo/FOODON_03460233) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03306632c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306632

SIREN DB annotation: * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155)

f o o d o n 03306634c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306634

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03306635c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306635

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150)

f o o d o n 03306636c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306636

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * has consumer 'unpurified or unrefined claim or use' (http://purl.obolibrary.org/obo/FOODON_03510122)

f o o d o n 03306638c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306638

SIREN DB annotation: * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * has substance added 'vegetable fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460263)

f o o d o n 03306639c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306639

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness bigger than 7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430146) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152)

f o o d o n 03306640c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306640

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03306641c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306641

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190)

f o o d o n 03306642c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306642

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk or milk component' (http://purl.obolibrary.org/obo/FOODON_03420113) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500035 * formed as a result of 'food aeration process' (http://purl.obolibrary.org/obo/FOODON_03460178) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03306644c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306644

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'plant above surface, excluding fruit and seed' (http://purl.obolibrary.org/obo/FOODON_03420144) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104) * has consumer 'food animal as consumer' (http://purl.obolibrary.org/obo/FOODON_03510015)

f o o d o n 03306645c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306645

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03306646c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306646

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992)

f o o d o n 03306647c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306647

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'sterilization by hot filling, held hot and cooling' (http://purl.obolibrary.org/obo/FOODON_03470129) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147 * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03306649c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306649

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has substance added 'animal fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460262)

f o o d o n 03306650c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306650

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'artificial fruit flavoring added' (http://purl.obolibrary.org/obo/FOODON_03460395)

f o o d o n 03306652c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306652

SIREN DB annotation: * has quality 'liquid, low viscosity' (http://purl.obolibrary.org/obo/FOODON_03430109) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253)

f o o d o n 03306653c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306653

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * formed as a result of 'food hydrogenation proess' (http://purl.obolibrary.org/obo/FOODON_03460174) * has substance added 'vegetable fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460263)

f o o d o n 03306655c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306655

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * formed as a result of 'food hydrogenation proess' (http://purl.obolibrary.org/obo/FOODON_03460174) * has substance added 'ingredient added (TO BE REVISED)' (http://purl.obolibrary.org/obo/FOODON_03460225)

f o o d o n 03306658c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306658

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190)

f o o d o n 03306663c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306663

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190)

f o o d o n 03306664c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306664

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190)

f o o d o n 03306665c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306665

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * formed as a result of 'food hydrogenation proess' (http://purl.obolibrary.org/obo/FOODON_03460174)

f o o d o n 03306667c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306667

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * derives from 'fructose' (http://purl.obolibrary.org/obo/CHEBI_28757) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03306668c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306668

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'starch added' (http://purl.obolibrary.org/obo/FOODON_03460146) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186

f o o d o n 03306669c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306669

SIREN DB annotation: * has quality 'liquid, high viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430121) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'flavoring, spice or herb added, natural' (http://purl.obolibrary.org/obo/FOODON_03460229)

f o o d o n 03306670c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306670

SIREN DB annotation: * has quality 'semiliquid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430135) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03306671c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306671

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'beverage base, dry' (http://purl.obolibrary.org/obo/FOODON_03530089) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03306672c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306672

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03306673c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306673

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03306674c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306674

SIREN DB annotation: * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151)

f o o d o n 03306678c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306678

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has substance added 'starch added' (http://purl.obolibrary.org/obo/FOODON_03460146) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158)

f o o d o n 03306679c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306679

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03306680c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306680

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'pod or seed' (http://purl.obolibrary.org/obo/FOODON_03420158) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03306682c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306682

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'starch' (http://purl.obolibrary.org/obo/FOODON_03420203)

f o o d o n 03306684c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306684

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240) * formed as a result of 'cooking with added fat or oil' (http://purl.obolibrary.org/obo/FOODON_03450025) * formed as a result of 'breaded or batter-coated' (http://purl.obolibrary.org/obo/FOODON_03460188) * formed as a result of 'fat or oil coated' (http://purl.obolibrary.org/obo/FOODON_03460233) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152)

f o o d o n 03306685c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306685

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500035 * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03306686c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306686

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'divided into segments or wedges' (http://purl.obolibrary.org/obo/FOODON_03430107) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03306687c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306687

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03306688c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306688

SIREN DB annotation: * derives from 'peel, core or seed' (http://purl.obolibrary.org/obo/FOODON_03420110)

f o o d o n 03306689c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306689

SIREN DB annotation: * has quality 'semiliquid' (http://purl.obolibrary.org/obo/FOODON_03430103) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167)

f o o d o n 03306691c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306691

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03306692c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306692

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186

f o o d o n 03306693c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306693

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03306694c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306694

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'protein extract, concentrate or isolate' (http://purl.obolibrary.org/obo/FOODON_03420236) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138)

f o o d o n 03306696c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306696

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'root, tuber or bulb, with peel' (http://purl.obolibrary.org/obo/FOODON_03420239)

f o o d o n 03306697c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306697

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200)

f o o d o n 03306703c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306703

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03306704c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306704

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'deep-frying' (http://purl.obolibrary.org/obo/FOODON_03450029) * formed as a result of 'fat or oil coated' (http://purl.obolibrary.org/obo/FOODON_03460233) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186

f o o d o n 03306706c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306706

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'natural heat drying' (http://purl.obolibrary.org/obo/FOODON_03470141)

f o o d o n 03306709c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306709

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03306710c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306710

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has substance added 'butter added' (http://purl.obolibrary.org/obo/FOODON_03460271)

f o o d o n 03306711c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306711

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'chocolate coating or covering process' (http://purl.obolibrary.org/obo/FOODON_03460355) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03306712c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306712

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158)

f o o d o n 03306714c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306714

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03306715c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306715

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03306716c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306716

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added 'vegetable fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460263) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03306717c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306717

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'starch added' (http://purl.obolibrary.org/obo/FOODON_03460146)

f o o d o n 03306718c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306718

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'beverage base, dry' (http://purl.obolibrary.org/obo/FOODON_03530089) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03306719c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306719

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03306720c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306720

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'pod or seed' (http://purl.obolibrary.org/obo/FOODON_03420158) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03306722c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306722

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174)

f o o d o n 03306723c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306723

SIREN DB annotation: * surrounded by 'glass container' (http://purl.obolibrary.org/obo/FOODON_03490130) * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'ripe or mature' (http://purl.obolibrary.org/obo/FOODON_03530052) * derives from 'pod containing small, immature seed' (http://purl.obolibrary.org/obo/FOODON_03420169) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500040 * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500041 * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03306724c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306724

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'pod containing small, immature seed' (http://purl.obolibrary.org/obo/FOODON_03420169) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * immersed in 'packed in water' (http://purl.obolibrary.org/obo/FOODON_03480017)

f o o d o n 03306726c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306726

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * has quality 'unripe or immature' (http://purl.obolibrary.org/obo/FOODON_03530051) * derives from 'pod containing small, immature seed' (http://purl.obolibrary.org/obo/FOODON_03420169)

f o o d o n 03306727c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306727

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'pod containing small, immature seed' (http://purl.obolibrary.org/obo/FOODON_03420169) * formed as a result of 'pickling process' (http://purl.obolibrary.org/obo/FOODON_03460190) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * immersed in 'packed in salt brine' (http://purl.obolibrary.org/obo/FOODON_03480018)

f o o d o n 03306728c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306728

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'pod containing small, immature seed' (http://purl.obolibrary.org/obo/FOODON_03420169) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138)

f o o d o n 03306729c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306729

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'pod containing small, immature seed' (http://purl.obolibrary.org/obo/FOODON_03420169) * formed as a result of 'pickling process' (http://purl.obolibrary.org/obo/FOODON_03460190) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253)

f o o d o n 03306732c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306732

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * has quality 'ripe or mature' (http://purl.obolibrary.org/obo/FOODON_03530052) * derives from 'pod containing small, immature seed' (http://purl.obolibrary.org/obo/FOODON_03420169)

f o o d o n 03306733c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306733

SIREN DB annotation: * has quality 'divided into quarters' (http://purl.obolibrary.org/obo/FOODON_03430148) * derives from 'plant above surface, excluding fruit and seed' (http://purl.obolibrary.org/obo/FOODON_03420144) * formed as a result of 'marinading process' (http://purl.obolibrary.org/obo/FOODON_03460396) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03306734c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306734

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel removed' (http://purl.obolibrary.org/obo/FOODON_03420138) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'natural heat drying' (http://purl.obolibrary.org/obo/FOODON_03470141)

f o o d o n 03306737c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306737

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03306738c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306738

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * derives from 'pod or seed' (http://purl.obolibrary.org/obo/FOODON_03420158)

f o o d o n 03306739c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306739

SIREN DB annotation: * has quality 'disintegrated or ground' (http://purl.obolibrary.org/obo/FOODON_03430136) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present' (http://purl.obolibrary.org/obo/FOODON_03420137) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03306740c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306740

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03306742c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306742

SIREN DB annotation: * has quality 'divided into halves' (http://purl.obolibrary.org/obo/FOODON_03430116) * derives from 'fruit, peel present, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420139) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108)

f o o d o n 03306743c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306743

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913)

f o o d o n 03306746c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306746

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'nut or seed added' (http://purl.obolibrary.org/obo/FOODON_03460177) * has substance added 'butter added' (http://purl.obolibrary.org/obo/FOODON_03460271)

f o o d o n 03306751c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306751

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'pickling process' (http://purl.obolibrary.org/obo/FOODON_03460190) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151) * immersed in 'packed in salt brine' (http://purl.obolibrary.org/obo/FOODON_03480018)

f o o d o n 03306752c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306752

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'pickling process' (http://purl.obolibrary.org/obo/FOODON_03460190) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03306754c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306754

SIREN DB annotation: * has quality 'sliced' (http://purl.obolibrary.org/obo/FOODON_03430137) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel undetermined, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420163)

f o o d o n 03306755c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306755

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'pickling process' (http://purl.obolibrary.org/obo/FOODON_03460190) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151)

f o o d o n 03306757c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306757

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'pickling process' (http://purl.obolibrary.org/obo/FOODON_03460190) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151) * immersed in 'packed in salt brine' (http://purl.obolibrary.org/obo/FOODON_03480018)

f o o d o n 03306758c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306758

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'pod containing small, immature seed' (http://purl.obolibrary.org/obo/FOODON_03420169) * formed as a result of 'pickling process' (http://purl.obolibrary.org/obo/FOODON_03460190) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253)

f o o d o n 03306759c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306759

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152)

f o o d o n 03306760c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306760

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03306761c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306761

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152)

f o o d o n 03306762c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306762

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420139) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152)

f o o d o n 03306763c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306763

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03306764c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306764

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420139) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152)

f o o d o n 03306765c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306765

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added http://purl.obolibrary.org/obo/FOODON_03460340

f o o d o n 03306766c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306766

SIREN DB annotation: * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03306768c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306768

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added http://purl.obolibrary.org/obo/FOODON_03460143 * has substance added http://purl.obolibrary.org/obo/FOODON_03460184 * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03306770c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306770

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158)

f o o d o n 03306771c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306771

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03306772c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306772

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added 'corn syrup added' (http://purl.obolibrary.org/obo/FOODON_03460224) * has substance added 'vegetable fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460263)

f o o d o n 03306773c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306773

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03306774c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306774

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147 * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) * has substance added http://purl.obolibrary.org/obo/FOODON_03460279

f o o d o n 03306775c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306775

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added 'butter added' (http://purl.obolibrary.org/obo/FOODON_03460271) * has substance added http://purl.obolibrary.org/obo/FOODON_03460297

f o o d o n 03306776c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306776

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108)

f o o d o n 03306778c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306778

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186

f o o d o n 03306779c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306779

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152)

f o o d o n 03306780c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306780

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'formulated mix' (http://purl.obolibrary.org/obo/FOODON_03530074) * derives from 'fruit, peel present, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420139) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03306781c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306781

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * has substance added 'nut or seed added' (http://purl.obolibrary.org/obo/FOODON_03460177)

f o o d o n 03306782c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306782

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229)

f o o d o n 03306783c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306783

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03306784c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306784

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03306785c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306785

SIREN DB annotation: * has quality 'semiliquid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430110) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03306786c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306786

SIREN DB annotation: * has quality 'semiliquid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430135) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151)

f o o d o n 03306788c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306788

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added http://purl.obolibrary.org/obo/FOODON_03460143 * has substance added http://purl.obolibrary.org/obo/FOODON_03460191 * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03306789c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306789

SIREN DB annotation: * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * has quality 'formulated mix' (http://purl.obolibrary.org/obo/FOODON_03530074) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * has substance added http://purl.obolibrary.org/obo/FOODON_03460143 * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03306790c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306790

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107)

f o o d o n 03306791c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306791

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107)

f o o d o n 03306792c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306792

SIREN DB annotation: * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * has quality 'formulated mix' (http://purl.obolibrary.org/obo/FOODON_03530074) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * has substance added http://purl.obolibrary.org/obo/FOODON_03460143 * has substance added http://purl.obolibrary.org/obo/FOODON_03460191 * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03306793c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306793

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133)

f o o d o n 03306794c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306794

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03306796c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306796

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03306799c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306799

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133)

f o o d o n 03306800c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306800

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03306801c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306801

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added 'butter added' (http://purl.obolibrary.org/obo/FOODON_03460271) * immersed in 'packed in gravy or sauce, dairy or egg component' (http://purl.obolibrary.org/obo/FOODON_03480033)

f o o d o n 03306802c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306802

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03306803c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306803

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03306804c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306804

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'flavoring, spice or herb added, natural' (http://purl.obolibrary.org/obo/FOODON_03460229)

f o o d o n 03306805c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306805

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'pod or seed' (http://purl.obolibrary.org/obo/FOODON_03420158) * formed as a result of 'rehydration process' (http://purl.obolibrary.org/obo/FOODON_03460259) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03306808c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306808

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03306809c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306809

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03306812c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306812

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'rehydration process' (http://purl.obolibrary.org/obo/FOODON_03460259) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03306814c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306814

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133)

f o o d o n 03306815c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306815

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133)

f o o d o n 03306817c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306817

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133)

f o o d o n 03306818c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306818

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part, with bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420243)

f o o d o n 03306819c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306819

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03306820c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306820

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133)

f o o d o n 03306821c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306821

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'fat trimmings' (http://purl.obolibrary.org/obo/FOODON_03420253)

f o o d o n 03306822c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306822

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'broth or stock' (http://purl.obolibrary.org/obo/FOODON_03420170)

f o o d o n 03306823c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306823

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133)

f o o d o n 03306824c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306824

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'deep-frying' (http://purl.obolibrary.org/obo/FOODON_03450029) * formed as a result of 'fat or oil coated' (http://purl.obolibrary.org/obo/FOODON_03460233) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'butter added' (http://purl.obolibrary.org/obo/FOODON_03460271)

f o o d o n 03306825c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306825

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184 * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03306826c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306826

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'nicotinic acid' (http://purl.obolibrary.org/obo/CHEBI_15940) * has substance added 'riboflavin' (http://purl.obolibrary.org/obo/CHEBI_17015) * has substance added 'iron added' (http://purl.obolibrary.org/obo/FOODON_03460181) * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has substance added http://purl.obolibrary.org/obo/FOODON_03460309

f o o d o n 03306827c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306827

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194)

f o o d o n 03306829c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306829

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'salted' (http://purl.obolibrary.org/obo/FOODON_03460173) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03306832c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306832

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'heart (plant)' (http://purl.obolibrary.org/obo/FOODON_03420162) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03306835c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306835

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03306837c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306837

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03306838c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306838

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03306839c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306839

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'whey' (http://purl.obolibrary.org/obo/FOODON_03420244)

f o o d o n 03306840c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306840

SIREN DB annotation: * has quality 'liquid, high viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430121) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'water addition process' (http://purl.obolibrary.org/obo/FOODON_03460148)

f o o d o n 03306841c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306841

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'liquid, low viscosity' (http://purl.obolibrary.org/obo/FOODON_03430109) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03306842c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306842

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240)

f o o d o n 03306843c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306843

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138)

f o o d o n 03306844c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306844

SIREN DB annotation: * has quality 'semiliquid' (http://purl.obolibrary.org/obo/FOODON_03430103) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167)

f o o d o n 03306845c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306845

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03306846c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306846

SIREN DB annotation: * has quality 'beverage base' (http://purl.obolibrary.org/obo/FOODON_03530088) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167)

f o o d o n 03306847c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306847

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03306848c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306848

SIREN DB annotation: * has quality 'disintegrated or ground' (http://purl.obolibrary.org/obo/FOODON_03430136) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole plant or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420150)

f o o d o n 03306850c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306850

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03306851c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306851

SIREN DB annotation: * has quality 'disintegrated or ground' (http://purl.obolibrary.org/obo/FOODON_03430136) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03306853c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306853

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03306854c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306854

SIREN DB annotation: * has quality 'divided into halves' (http://purl.obolibrary.org/obo/FOODON_03430116) * derives from 'root, tuber or bulb, with peel' (http://purl.obolibrary.org/obo/FOODON_03420239) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207)

f o o d o n 03306855c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306855

SIREN DB annotation: * has quality 'disintegrated or ground' (http://purl.obolibrary.org/obo/FOODON_03430136) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * has consumer 'no salt added claim or use' (http://purl.obolibrary.org/obo/FOODON_03510078)

f o o d o n 03306856c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306856

SIREN DB annotation: * has quality 'disintegrated or ground' (http://purl.obolibrary.org/obo/FOODON_03430136) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132)

f o o d o n 03306857c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306857

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has substance added 'vitamin a or carotenes added' (http://purl.obolibrary.org/obo/FOODON_03460213)

f o o d o n 03306859c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306859

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * formed as a result of 'partial fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460247) * formed as a result of 'roasting seed process' (http://purl.obolibrary.org/obo/FOODON_03460391)

f o o d o n 03306860c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306860

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'unripe or immature' (http://purl.obolibrary.org/obo/FOODON_03530051) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'boiling' (http://purl.obolibrary.org/obo/FOODON_03450014) * immersed in 'packed in salt brine' (http://purl.obolibrary.org/obo/FOODON_03480018)

f o o d o n 03306861c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306861

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * formed as a result of 'roasting seed process' (http://purl.obolibrary.org/obo/FOODON_03460391) * has substance added http://purl.obolibrary.org/obo/FOODON_03460340

f o o d o n 03306862c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306862

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * has substance added 'ingredient added (TO BE REVISED)' (http://purl.obolibrary.org/obo/FOODON_03460225)

f o o d o n 03306863c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306863

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * has substance added 'ingredient added (TO BE REVISED)' (http://purl.obolibrary.org/obo/FOODON_03460225)

f o o d o n 03306864c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306864

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03306866c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306866

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03306867c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306867

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132)

f o o d o n 03306869c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306869

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * formed as a result of 'smoked or smoke-flavored' (http://purl.obolibrary.org/obo/FOODON_03460172)

f o o d o n 03306870c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306870

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212

f o o d o n 03306871c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306871

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * formed as a result of 'partial fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460247)

f o o d o n 03306872c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306872

SIREN DB annotation: * has quality 'sliced, thin, below 0.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430145) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221) * has consumer 'no salt added claim or use' (http://purl.obolibrary.org/obo/FOODON_03510078)

f o o d o n 03306873c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306873

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * has substance added http://purl.obolibrary.org/obo/FOODON_03460122

f o o d o n 03306874c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306874

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * formed as a result of 'cooking in small amount of fat or oil' (http://purl.obolibrary.org/obo/FOODON_03450026) * formed as a result of 'partial fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460247) * formed as a result of 'roasting seed process' (http://purl.obolibrary.org/obo/FOODON_03460391)

f o o d o n 03306876c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306876

SIREN DB annotation: * surrounded by 'can' (http://purl.obolibrary.org/obo/FOODON_03490204) * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, with bone, with skin' (http://purl.obolibrary.org/obo/FOODON_03420265) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03306877c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306877

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03306878c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306878

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel removed, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420230)

f o o d o n 03306879c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306879

SIREN DB annotation: * has quality 'cut into long pieces' (http://purl.obolibrary.org/obo/FOODON_03430141) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240) * formed as a result of 'cooking with added fat or oil' (http://purl.obolibrary.org/obo/FOODON_03450025) * formed as a result of 'fat or oil coated' (http://purl.obolibrary.org/obo/FOODON_03460233) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03306880c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306880

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part, with bone, with skin' (http://purl.obolibrary.org/obo/FOODON_03420265)

f o o d o n 03306882c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306882

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'chocolate coating or covering process' (http://purl.obolibrary.org/obo/FOODON_03460355) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184 * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03306883c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306883

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'deep-frying' (http://purl.obolibrary.org/obo/FOODON_03450029) * formed as a result of 'fat or oil coated' (http://purl.obolibrary.org/obo/FOODON_03460233) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03306884c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306884

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'deep-frying' (http://purl.obolibrary.org/obo/FOODON_03450029) * formed as a result of 'fat or oil coated' (http://purl.obolibrary.org/obo/FOODON_03460233) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184 * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03306892c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306892

SIREN DB annotation: * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167)

f o o d o n 03306893c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306893

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03306895c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306895

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'preservation by brining' (http://purl.obolibrary.org/obo/FOODON_03470137)

f o o d o n 03306896c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306896

SIREN DB annotation: * has quality 'semiliquid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430135) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212

f o o d o n 03306900c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306900

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * formed as a result of 'partial fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460247)

f o o d o n 03306901c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306901

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'pod or seed' (http://purl.obolibrary.org/obo/FOODON_03420158) * formed as a result of 'cooking in small amount of fat or oil' (http://purl.obolibrary.org/obo/FOODON_03450026) * formed as a result of 'fat or oil coated' (http://purl.obolibrary.org/obo/FOODON_03460233) * formed as a result of 'roasting seed process' (http://purl.obolibrary.org/obo/FOODON_03460391)

f o o d o n 03306902c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306902

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * formed as a result of 'cooking in small amount of fat or oil' (http://purl.obolibrary.org/obo/FOODON_03450026) * formed as a result of 'fat or oil coated' (http://purl.obolibrary.org/obo/FOODON_03460233) * formed as a result of 'roasting seed process' (http://purl.obolibrary.org/obo/FOODON_03460391)

f o o d o n 03306903c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306903

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132)

f o o d o n 03306904c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306904

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132)

f o o d o n 03306905c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306905

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * formed as a result of 'salted' (http://purl.obolibrary.org/obo/FOODON_03460173)

f o o d o n 03306908c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306908

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * has substance added 'vitamin D' (http://purl.obolibrary.org/obo/CHEBI_27300) * has substance added 'vitamin E' (http://purl.obolibrary.org/obo/CHEBI_33234) * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has substance added 'vitamin a or carotenes added' (http://purl.obolibrary.org/obo/FOODON_03460213)

f o o d o n 03306909c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306909

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03306912c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306912

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * formed as a result of 'food scalding or blanching' (http://purl.obolibrary.org/obo/FOODON_03450042)

f o o d o n 03306913c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306913

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133)

f o o d o n 03306914c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306914

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'pod or seed' (http://purl.obolibrary.org/obo/FOODON_03420158)

f o o d o n 03306915c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306915

SIREN DB annotation: * has quality 'whole and pieces' (http://purl.obolibrary.org/obo/FOODON_03430104) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132)

f o o d o n 03306916c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306916

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'seed shell' (http://purl.obolibrary.org/obo/FOODON_03420249) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03306917c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306917

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed in shell or hull' (http://purl.obolibrary.org/obo/FOODON_03420227)

f o o d o n 03306919c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306919

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'pod containing small, immature seed' (http://purl.obolibrary.org/obo/FOODON_03420169) * formed as a result of 'pickling process' (http://purl.obolibrary.org/obo/FOODON_03460190) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253)

f o o d o n 03306922c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306922

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'pod containing small, immature seed' (http://purl.obolibrary.org/obo/FOODON_03420169) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * immersed in 'packed in water' (http://purl.obolibrary.org/obo/FOODON_03480017)

f o o d o n 03306924c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306924

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151)

f o o d o n 03306925c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306925

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108)

f o o d o n 03306926c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306926

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108)

f o o d o n 03306929c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306929

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03306933c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306933

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'pod containing small, immature seed' (http://purl.obolibrary.org/obo/FOODON_03420169) * formed as a result of 'pickling process' (http://purl.obolibrary.org/obo/FOODON_03460190) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253)

f o o d o n 03306935c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306935

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151)

f o o d o n 03306936c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306936

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'pickling process' (http://purl.obolibrary.org/obo/FOODON_03460190) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * immersed in 'packed in sweetened liquid' (http://purl.obolibrary.org/obo/FOODON_03480023)

f o o d o n 03306937c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306937

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151)

f o o d o n 03306938c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306938

SIREN DB annotation: * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03306939c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306939

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'pickling process' (http://purl.obolibrary.org/obo/FOODON_03460190) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151) * immersed in 'packed in salt brine' (http://purl.obolibrary.org/obo/FOODON_03480018)

f o o d o n 03306940c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306940

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'pickling process' (http://purl.obolibrary.org/obo/FOODON_03460190) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151) * immersed in 'packed in salt brine' (http://purl.obolibrary.org/obo/FOODON_03480018)

f o o d o n 03306941c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306941

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'salted' (http://purl.obolibrary.org/obo/FOODON_03460173) * formed as a result of 'pickling process' (http://purl.obolibrary.org/obo/FOODON_03460190) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * immersed in 'packed in acidified salt brine' (http://purl.obolibrary.org/obo/FOODON_03480022)

f o o d o n 03306942c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306942

SIREN DB annotation: * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'pickling process' (http://purl.obolibrary.org/obo/FOODON_03460190) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * immersed in 'packed in fat or oil' (http://purl.obolibrary.org/obo/FOODON_03480026)

f o o d o n 03306944c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306944

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186

f o o d o n 03306945c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306945

SIREN DB annotation: * has quality 'liquid, low viscosity, with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430149) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added http://purl.obolibrary.org/obo/FOODON_03460153 * has substance added http://purl.obolibrary.org/obo/FOODON_03460171

f o o d o n 03306946c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306946

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186

f o o d o n 03306949c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306949

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * has substance added http://purl.obolibrary.org/obo/FOODON_03460153

f o o d o n 03306952c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306952

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03306953c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306953

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186

f o o d o n 03306955c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306955

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'butter added' (http://purl.obolibrary.org/obo/FOODON_03460271)

f o o d o n 03306957c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306957

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186

f o o d o n 03306959c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306959

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'cooking with added fat or oil' (http://purl.obolibrary.org/obo/FOODON_03450025) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'fat or oil coated' (http://purl.obolibrary.org/obo/FOODON_03460233) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03306962c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306962

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208)

f o o d o n 03306963c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306963

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208)

f o o d o n 03306964c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306964

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208)

f o o d o n 03306966c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306966

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186

f o o d o n 03306970c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306970

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'instantizing process' (http://purl.obolibrary.org/obo/FOODON_03460169) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03306973c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306973

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * has substance added http://purl.obolibrary.org/obo/FOODON_03460143 * has substance added http://purl.obolibrary.org/obo/FOODON_03460191 * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03306974c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306974

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has substance added 'dairy product added' (http://purl.obolibrary.org/obo/FOODON_03460242)

f o o d o n 03306976c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306976

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03306977c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306977

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'cooking in water or water-based liquid' (http://purl.obolibrary.org/obo/FOODON_03450013)

f o o d o n 03306978c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306978

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal, skinned, defeathered or scaled, eviscerated' (http://purl.obolibrary.org/obo/FOODON_03420120)

f o o d o n 03306983c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306983

SIREN DB annotation: * surrounded by 'plastic container' (http://purl.obolibrary.org/obo/FOODON_03490172) * surrounded by 'bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490203) * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500037 * formed as a result of 'artificially carbonated' (http://purl.obolibrary.org/obo/FOODON_03460109)

f o o d o n 03306985c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306985

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'deep-frying' (http://purl.obolibrary.org/obo/FOODON_03450029) * formed as a result of 'fat or oil coated' (http://purl.obolibrary.org/obo/FOODON_03460233)

f o o d o n 03306987c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306987

SIREN DB annotation: * has quality 'whole' (http://purl.obolibrary.org/obo/FOODON_03430131) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'cooked by popping' (http://purl.obolibrary.org/obo/FOODON_03450009) * has substance added 'butter added' (http://purl.obolibrary.org/obo/FOODON_03460271)

f o o d o n 03306988c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306988

SIREN DB annotation: * has quality 'whole' (http://purl.obolibrary.org/obo/FOODON_03430131) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'cooked by popping' (http://purl.obolibrary.org/obo/FOODON_03450009) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03306989c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306989

SIREN DB annotation: * has quality 'divided into halves' (http://purl.obolibrary.org/obo/FOODON_03430116) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420139) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03306991c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306991

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar syrup or syrup solids' (http://purl.obolibrary.org/obo/FOODON_03420271) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03306992c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306992

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'sugar syrup or sugar syrup solids added' (http://purl.obolibrary.org/obo/FOODON_03460280)

f o o d o n 03306994c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306994

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03306995c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306995

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present' (http://purl.obolibrary.org/obo/FOODON_03420137) * has substance added 'sugar syrup or sugar syrup solids added' (http://purl.obolibrary.org/obo/FOODON_03460280)

f o o d o n 03306996c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306996

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03306997c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306997

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * derives from 'fruit, peel removed, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420230) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03306998c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306998

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'liver' (http://purl.obolibrary.org/obo/UBERON_0002107) * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151) * has substance added 'butter added' (http://purl.obolibrary.org/obo/FOODON_03460271)

f o o d o n 03306999c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03306999

SIREN DB annotation: * has quality 'semiliquid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430135) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel removed, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420230)

f o o d o n 03307000c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307000

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'formulated mix' (http://purl.obolibrary.org/obo/FOODON_03530074) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03307001c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307001

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'disintegrated or ground' (http://purl.obolibrary.org/obo/FOODON_03430136) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * immersed in 'packed in sweetened liquid' (http://purl.obolibrary.org/obo/FOODON_03480023)

f o o d o n 03307002c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307002

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * immersed in 'packed in water' (http://purl.obolibrary.org/obo/FOODON_03480017)

f o o d o n 03307003c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307003

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'disintegrated or ground' (http://purl.obolibrary.org/obo/FOODON_03430136) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03307005c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307005

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed in shell or hull' (http://purl.obolibrary.org/obo/FOODON_03420227)

f o o d o n 03307007c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307007

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03307008c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307008

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * has consumer 'salt or sodium special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510047)

f o o d o n 03307009c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307009

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'formulated mix' (http://purl.obolibrary.org/obo/FOODON_03530074) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'wheat plant as food source' (http://purl.obolibrary.org/obo/FOODON_03411312) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has substance added 'animal fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460262)

f o o d o n 03307010c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307010

SIREN DB annotation: * has quality 'whole and pieces' (http://purl.obolibrary.org/obo/FOODON_03430104) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * has substance added 'food added' (http://purl.obolibrary.org/obo/FOODON_03460180) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03307012c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307012

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03307013c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307013

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel removed, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420230) * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160)

f o o d o n 03307014c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307014

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'divided or disintegrated' (http://purl.obolibrary.org/obo/FOODON_03430122) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151)

f o o d o n 03307015c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307015

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03307016c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307016

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03307017c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307017

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'divided or disintegrated' (http://purl.obolibrary.org/obo/FOODON_03430122) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03307018c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307018

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'divided or disintegrated' (http://purl.obolibrary.org/obo/FOODON_03430122) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03307019c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307019

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'dairy product added' (http://purl.obolibrary.org/obo/FOODON_03460242)

f o o d o n 03307021c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307021

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'salted' (http://purl.obolibrary.org/obo/FOODON_03460173) * formed as a result of 'preservation by salting' (http://purl.obolibrary.org/obo/FOODON_03470103)

f o o d o n 03307022c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307022

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229)

f o o d o n 03307023c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307023

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240) * formed as a result of 'boiling and then draining' (http://purl.obolibrary.org/obo/FOODON_03450015) * formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101)

f o o d o n 03307024c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307024

SIREN DB annotation: * has quality 'sliced, thin, below 0.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430145) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'unripe or immature' (http://purl.obolibrary.org/obo/FOODON_03530051) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'deep-frying' (http://purl.obolibrary.org/obo/FOODON_03450029) * formed as a result of 'fat or oil coated' (http://purl.obolibrary.org/obo/FOODON_03460233)

f o o d o n 03307025c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307025

SIREN DB annotation: * has quality 'whole' (http://purl.obolibrary.org/obo/FOODON_03430131) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'cooked by popping' (http://purl.obolibrary.org/obo/FOODON_03450009) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150)

f o o d o n 03307026c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307026

SIREN DB annotation: * has substance added 'butter added' (http://purl.obolibrary.org/obo/FOODON_03460271)

f o o d o n 03307027c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307027

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added http://purl.obolibrary.org/obo/FOODON_03460191 * immersed in 'packed in gravy or sauce, vegetable' (http://purl.obolibrary.org/obo/FOODON_03480037)

f o o d o n 03307028c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307028

SIREN DB annotation: * has quality 'divided into pieces, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430115) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skin of body' (http://purl.obolibrary.org/obo/UBERON_0002097) * formed as a result of 'cooking with added fat or oil' (http://purl.obolibrary.org/obo/FOODON_03450025) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158)

f o o d o n 03307029c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307029

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * has quality 'unripe or immature' (http://purl.obolibrary.org/obo/FOODON_03530051) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238)

f o o d o n 03307030c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307030

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240)

f o o d o n 03307031c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307031

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added 'sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460202) * immersed in 'packed in sweetened liquid' (http://purl.obolibrary.org/obo/FOODON_03480023)

f o o d o n 03307032c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307032

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03307035c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307035

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'root, tuber or bulb, with peel' (http://purl.obolibrary.org/obo/FOODON_03420239)

f o o d o n 03307036c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307036

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238)

f o o d o n 03307037c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307037

SIREN DB annotation: * has quality 'sliced, thin, below 0.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430145) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240) * formed as a result of 'salted' (http://purl.obolibrary.org/obo/FOODON_03460173) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03307038c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307038

SIREN DB annotation: * has quality 'sliced, thin, below 0.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430145) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240) * formed as a result of 'salted' (http://purl.obolibrary.org/obo/FOODON_03460173) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03307039c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307039

SIREN DB annotation: * has quality 'sliced, thin, below 0.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430145) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240) * formed as a result of 'salted' (http://purl.obolibrary.org/obo/FOODON_03460173) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03307040c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307040

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'cut into long pieces' (http://purl.obolibrary.org/obo/FOODON_03430141) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03307041c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307041

SIREN DB annotation: * surrounded by 'plastic bag or pouch' (http://purl.obolibrary.org/obo/FOODON_03490166) * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500036

f o o d o n 03307042c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307042

SIREN DB annotation: * has quality 'sliced, thin, below 0.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430145) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240) * formed as a result of 'salted' (http://purl.obolibrary.org/obo/FOODON_03460173) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03307043c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307043

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238)

f o o d o n 03307044c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307044

SIREN DB annotation: * has quality 'divided or disintegrated' (http://purl.obolibrary.org/obo/FOODON_03430122) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * has quality 'formulated mix' (http://purl.obolibrary.org/obo/FOODON_03530074) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'food flaking process' (http://purl.obolibrary.org/obo/FOODON_03460274) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03307046c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307046

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03307047c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307047

SIREN DB annotation: * has quality 'crystal' (http://purl.obolibrary.org/obo/FOODON_03430143) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'brown sugar' (http://purl.obolibrary.org/obo/FOODON_03420156) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03307048c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307048

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * immersed in 'packed in gravy or sauce, vegetable' (http://purl.obolibrary.org/obo/FOODON_03480037)

f o o d o n 03307050c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307050

SIREN DB annotation: * surrounded by 'can' (http://purl.obolibrary.org/obo/FOODON_03490204) * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500023 * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * immersed in 'packed in water' (http://purl.obolibrary.org/obo/FOODON_03480017)

f o o d o n 03307052c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307052

SIREN DB annotation: * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'deep-frying' (http://purl.obolibrary.org/obo/FOODON_03450029) * formed as a result of 'fat or oil coated' (http://purl.obolibrary.org/obo/FOODON_03460233)

f o o d o n 03307053c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307053

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * formed as a result of 'curing or aging < 2 weeks' (http://purl.obolibrary.org/obo/FOODON_03460288) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152)

f o o d o n 03307054c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307054

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'chocolate coating or covering process' (http://purl.obolibrary.org/obo/FOODON_03460355) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) * has substance added 'corn syrup added' (http://purl.obolibrary.org/obo/FOODON_03460224) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03307055c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307055

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * has quality 'foot (meat cut)' (http://purl.obolibrary.org/obo/FOODON_03530041) * derives from 'animal body or body part' (http://purl.obolibrary.org/obo/FOODON_03420127)

f o o d o n 03307056c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307056

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'white sugar' (http://purl.obolibrary.org/obo/FOODON_03420157)

f o o d o n 03307057c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307057

SIREN DB annotation: * has quality 'sliced, thin, below 0.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430145) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240) * formed as a result of 'salted' (http://purl.obolibrary.org/obo/FOODON_03460173) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03307059c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307059

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240) * formed as a result of 'physical/chemical modification process' (http://purl.obolibrary.org/obo/FOODON_03460130)

f o o d o n 03307060c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307060

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'preservation by adding chemicals' (http://purl.obolibrary.org/obo/FOODON_03470100) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03307061c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307061

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'salted' (http://purl.obolibrary.org/obo/FOODON_03460173) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'preservation by brining' (http://purl.obolibrary.org/obo/FOODON_03470137)

f o o d o n 03307062c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307062

SIREN DB annotation: * has quality 'liquid, low viscosity' (http://purl.obolibrary.org/obo/FOODON_03430109) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03307063c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307063

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * has quality 'meat color, mixture' (http://purl.obolibrary.org/obo/FOODON_03530054) * derives from 'whole animal, skinned, defeathered or scaled, not eviscerated' (http://purl.obolibrary.org/obo/FOODON_03420147)

f o o d o n 03307064c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307064

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part, with bone, with skin' (http://purl.obolibrary.org/obo/FOODON_03420265)

f o o d o n 03307065c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307065

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003)

f o o d o n 03307066c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307066

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part, with bone, with skin' (http://purl.obolibrary.org/obo/FOODON_03420265)

f o o d o n 03307068c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307068

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part, with bone, with skin' (http://purl.obolibrary.org/obo/FOODON_03420265)

f o o d o n 03307069c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307069

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03307071c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307071

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'meat color, undesignated or unknown (deprecated)' (http://purl.obolibrary.org/obo/FOODON_03530003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'food added' (http://purl.obolibrary.org/obo/FOODON_03460180)

f o o d o n 03307072c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307072

SIREN DB annotation: * has quality 'beverage base' (http://purl.obolibrary.org/obo/FOODON_03530088) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03307073c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307073

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'beverage base, liquid' (http://purl.obolibrary.org/obo/FOODON_03530091) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03307074c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307074

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * formed as a result of 'artificially carbonated' (http://purl.obolibrary.org/obo/FOODON_03460109) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'flavoring, spice or herb added, natural' (http://purl.obolibrary.org/obo/FOODON_03460229) * formed as a result of 'preservation by adding chemicals' (http://purl.obolibrary.org/obo/FOODON_03470100) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03307075c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307075

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'skeletal meat part, with bone, with skin' (http://purl.obolibrary.org/obo/FOODON_03420265) * formed as a result of 'preservation by chilling or freezing' (http://purl.obolibrary.org/obo/FOODON_03470142) * immersed in 'packed in gas other than air' (http://purl.obolibrary.org/obo/FOODON_03480014)

f o o d o n 03307077c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307077

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'instantizing process' (http://purl.obolibrary.org/obo/FOODON_03460169) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03307078c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307078

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'skeletal meat part, with bone, with skin' (http://purl.obolibrary.org/obo/FOODON_03420265) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03307079c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307079

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03307080c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307080

SIREN DB annotation: * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138)

f o o d o n 03307081c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307081

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'roasting seed process' (http://purl.obolibrary.org/obo/FOODON_03460391) * has substance added 'nut or seed added' (http://purl.obolibrary.org/obo/FOODON_03460177)

f o o d o n 03307082c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307082

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03307083c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307083

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * has substance added 'glucitol' (http://purl.obolibrary.org/obo/CHEBI_30911) * has consumer 'dietary claim or use' (http://purl.obolibrary.org/obo/FOODON_03510023)

f o o d o n 03307084c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307084

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160)

f o o d o n 03307085c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307085

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160)

f o o d o n 03307086c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307086

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160)

f o o d o n 03307087c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307087

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160) * has substance added 'sugar syrup or sugar syrup solids added' (http://purl.obolibrary.org/obo/FOODON_03460280)

f o o d o n 03307088c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307088

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'sugar syrup or sugar syrup solids added' (http://purl.obolibrary.org/obo/FOODON_03460280)

f o o d o n 03307089c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307089

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present' (http://purl.obolibrary.org/obo/FOODON_03420137)

f o o d o n 03307090c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307090

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420139) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03307091c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307091

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * derives from 'fruit, peel present, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420139) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03307093c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307093

SIREN DB annotation: * derives from 'fruit, peel present, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420139) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138)

f o o d o n 03307096c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307096

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'starch added' (http://purl.obolibrary.org/obo/FOODON_03460146) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) * has substance added 'dextrose added' (http://purl.obolibrary.org/obo/FOODON_03460154) * has substance added http://purl.obolibrary.org/obo/FOODON_03460279

f o o d o n 03307097c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307097

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'starch added' (http://purl.obolibrary.org/obo/FOODON_03460146) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) * has substance added 'dextrose added' (http://purl.obolibrary.org/obo/FOODON_03460154) * has substance added http://purl.obolibrary.org/obo/FOODON_03460279

f o o d o n 03307098c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307098

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231) * has substance added http://purl.obolibrary.org/obo/FOODON_03460279

f o o d o n 03307100c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307100

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160) * has substance added 'starch added' (http://purl.obolibrary.org/obo/FOODON_03460146) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158)

f o o d o n 03307102c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307102

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158)

f o o d o n 03307105c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307105

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03307106c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307106

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * formed as a result of 'salted' (http://purl.obolibrary.org/obo/FOODON_03460173)

f o o d o n 03307109c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307109

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'deep-frying' (http://purl.obolibrary.org/obo/FOODON_03450029) * formed as a result of 'fat or oil coated' (http://purl.obolibrary.org/obo/FOODON_03460233) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03307111c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307111

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138)

f o o d o n 03307113c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307113

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03307114c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307114

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'sugar syrup or sugar syrup solids added' (http://purl.obolibrary.org/obo/FOODON_03460280)

f o o d o n 03307115c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307115

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03307117c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307117

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03307119c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307119

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03307120c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307120

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'sugar syrup or sugar syrup solids added' (http://purl.obolibrary.org/obo/FOODON_03460280)

f o o d o n 03307121c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307121

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238)

f o o d o n 03307122c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307122

SIREN DB annotation: * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240) * formed as a result of 'instantizing process' (http://purl.obolibrary.org/obo/FOODON_03460169) * has substance added 'vitamin C' (http://purl.obolibrary.org/obo/CHEBI_21241) * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194)

f o o d o n 03307123c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307123

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238)

f o o d o n 03307124c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307124

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238)

f o o d o n 03307125c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307125

SIREN DB annotation: * has quality 'divided into halves' (http://purl.obolibrary.org/obo/FOODON_03430116) * derives from 'root, tuber or bulb, with peel' (http://purl.obolibrary.org/obo/FOODON_03420239) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03307126c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307126

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238)

f o o d o n 03307127c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307127

SIREN DB annotation: * has quality 'divided or disintegrated' (http://purl.obolibrary.org/obo/FOODON_03430122) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'vitamin C' (http://purl.obolibrary.org/obo/CHEBI_21241) * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194)

f o o d o n 03307129c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307129

SIREN DB annotation: * has quality 'sliced, thin, below 0.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430145) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240) * formed as a result of 'cooking with added fat or oil' (http://purl.obolibrary.org/obo/FOODON_03450025) * formed as a result of 'fat or oil coated' (http://purl.obolibrary.org/obo/FOODON_03460233) * has consumer 'reduced salt or sodium food' (http://purl.obolibrary.org/obo/FOODON_03510037)

f o o d o n 03307130c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307130

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * formed as a result of 'artificially carbonated' (http://purl.obolibrary.org/obo/FOODON_03460109) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03307131c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307131

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'beverage base, liquid' (http://purl.obolibrary.org/obo/FOODON_03530091) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03307132c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307132

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'smoked or smoke-flavored' (http://purl.obolibrary.org/obo/FOODON_03460172)

f o o d o n 03307133c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307133

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'ripe or mature' (http://purl.obolibrary.org/obo/FOODON_03530052) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101) * formed as a result of 'salted' (http://purl.obolibrary.org/obo/FOODON_03460173) * formed as a result of 'food alkalization process' (http://purl.obolibrary.org/obo/FOODON_03460206) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * immersed in 'packed in salt brine' (http://purl.obolibrary.org/obo/FOODON_03480018)

f o o d o n 03307134c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307134

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101) * formed as a result of 'salted' (http://purl.obolibrary.org/obo/FOODON_03460173) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * immersed in 'packed in salt brine' (http://purl.obolibrary.org/obo/FOODON_03480018)

f o o d o n 03307135c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307135

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'fruit, peel present, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420139) * formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * has substance added http://purl.obolibrary.org/obo/FOODON_03460153

f o o d o n 03307136c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307136

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'fruit, peel present' (http://purl.obolibrary.org/obo/FOODON_03420137) * formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101) * formed as a result of 'salted' (http://purl.obolibrary.org/obo/FOODON_03460173) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * immersed in 'packed in salt brine' (http://purl.obolibrary.org/obo/FOODON_03480018)

f o o d o n 03307137c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307137

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'fruit, peel present, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420139) * formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101) * formed as a result of 'salted' (http://purl.obolibrary.org/obo/FOODON_03460173) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added http://purl.obolibrary.org/obo/FOODON_03460153 * immersed in 'packed in salt brine' (http://purl.obolibrary.org/obo/FOODON_03480018)

f o o d o n 03307138c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307138

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'plant above surface, excluding fruit and seed' (http://purl.obolibrary.org/obo/FOODON_03420144) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * immersed in 'packed in vinegar' (http://purl.obolibrary.org/obo/FOODON_03480029)

f o o d o n 03307139c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307139

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present' (http://purl.obolibrary.org/obo/FOODON_03420137) * formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03307140c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307140

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'fruit, peel present, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420139) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * has substance added http://purl.obolibrary.org/obo/FOODON_03460153

f o o d o n 03307141c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307141

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'ripe or mature' (http://purl.obolibrary.org/obo/FOODON_03530052) * derives from 'fruit, peel present' (http://purl.obolibrary.org/obo/FOODON_03420137) * formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101) * formed as a result of 'salted' (http://purl.obolibrary.org/obo/FOODON_03460173) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253)

f o o d o n 03307142c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307142

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present' (http://purl.obolibrary.org/obo/FOODON_03420137) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03307143c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307143

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'fruit, peel present, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420139) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212

f o o d o n 03307144c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307144

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'fruit, peel present, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420139) * formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212

f o o d o n 03307145c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307145

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'formulated mix' (http://purl.obolibrary.org/obo/FOODON_03530074) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03307146c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307146

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'cooking in water or water-based liquid' (http://purl.obolibrary.org/obo/FOODON_03450013) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'food parboiling process (grain)' (http://purl.obolibrary.org/obo/FOODON_03460220) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'nicotinic acid' (http://purl.obolibrary.org/obo/CHEBI_15940) * has substance added 'riboflavin' (http://purl.obolibrary.org/obo/CHEBI_17015) * has substance added 'iron added' (http://purl.obolibrary.org/obo/FOODON_03460181) * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has substance added http://purl.obolibrary.org/obo/FOODON_03460309

f o o d o n 03307147c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307147

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208)

f o o d o n 03307150c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307150

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194)

f o o d o n 03307151c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307151

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03307152c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307152

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'instantizing process' (http://purl.obolibrary.org/obo/FOODON_03460169) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03307154c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307154

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100)

f o o d o n 03307155c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307155

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100)

f o o d o n 03307157c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307157

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * has substance added 'nicotinic acid' (http://purl.obolibrary.org/obo/CHEBI_15940) * has substance added 'riboflavin' (http://purl.obolibrary.org/obo/CHEBI_17015) * has substance added 'iron added' (http://purl.obolibrary.org/obo/FOODON_03460181) * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has substance added http://purl.obolibrary.org/obo/FOODON_03460309

f o o d o n 03307158c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307158

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03307159c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307159

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'pectin added' (http://purl.obolibrary.org/obo/FOODON_03460145) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03307162c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307162

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03307163c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307163

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present' (http://purl.obolibrary.org/obo/FOODON_03420137) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03307164c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307164

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * has consumer 'human as food consumer' (http://purl.obolibrary.org/obo/FOODON_03510026) * has consumer 'sugars free food' (http://purl.obolibrary.org/obo/FOODON_03510056)

f o o d o n 03307166c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307166

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03307167c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307167

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * has substance added 'sugar syrup or sugar syrup solids added' (http://purl.obolibrary.org/obo/FOODON_03460280)

f o o d o n 03307168c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307168

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03307169c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307169

SIREN DB annotation: * has quality 'semiliquid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430110) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03307170c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307170

SIREN DB annotation: * has quality 'semiliquid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430110) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03307171c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307171

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229)

f o o d o n 03307172c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307172

SIREN DB annotation: * has quality 'divided or disintegrated' (http://purl.obolibrary.org/obo/FOODON_03430122) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'instantizing process' (http://purl.obolibrary.org/obo/FOODON_03460169) * formed as a result of 'preservation by adding chemicals' (http://purl.obolibrary.org/obo/FOODON_03470100)

f o o d o n 03307174c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307174

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'fruit, peel undetermined, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420163) * has consumer 'human as food consumer' (http://purl.obolibrary.org/obo/FOODON_03510026)

f o o d o n 03307175c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307175

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has consumer 'no salt added claim or use' (http://purl.obolibrary.org/obo/FOODON_03510078) * has consumer 'salt free food' (http://purl.obolibrary.org/obo/FOODON_03510080)

f o o d o n 03307177c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307177

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * derives from 'whole egg without shell' (http://purl.obolibrary.org/obo/FOODON_03420225) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * has substance added 'dairy product added' (http://purl.obolibrary.org/obo/FOODON_03460242)

f o o d o n 03307178c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307178

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added http://purl.obolibrary.org/obo/FOODON_03460185 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03307179c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307179

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * derives from 'whole egg without shell' (http://purl.obolibrary.org/obo/FOODON_03420225) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * has substance added http://purl.obolibrary.org/obo/FOODON_03460143 * has substance added 'dairy product added' (http://purl.obolibrary.org/obo/FOODON_03460242)

f o o d o n 03307180c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307180

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * derives from 'whole egg without shell' (http://purl.obolibrary.org/obo/FOODON_03420225) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * has substance added 'mushroom food product' (http://purl.obolibrary.org/obo/FOODON_00001287) * has substance added 'dairy product added' (http://purl.obolibrary.org/obo/FOODON_03460242)

f o o d o n 03307181c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307181

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'honey' (http://purl.obolibrary.org/obo/UBERON_0036016) * has substance added http://purl.obolibrary.org/obo/FOODON_03460282

f o o d o n 03307182c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307182

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'honey' (http://purl.obolibrary.org/obo/UBERON_0036016) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03307183c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307183

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'alcohol-acetic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460123) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'preservation by heat treatment' (http://purl.obolibrary.org/obo/FOODON_03470120) * has substance added 'honey added' (http://purl.obolibrary.org/obo/FOODON_03460149)

f o o d o n 03307184c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307184

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'honey' (http://purl.obolibrary.org/obo/UBERON_0036016)

f o o d o n 03307185c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307185

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160)

f o o d o n 03307186c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307186

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03307187c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307187

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03307188c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307188

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184 * has substance added http://purl.obolibrary.org/obo/FOODON_03460186

f o o d o n 03307189c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307189

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03307191c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307191

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03307193c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307193

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108)

f o o d o n 03307194c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307194

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'cooking by dry heat' (http://purl.obolibrary.org/obo/FOODON_03450004) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03307195c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307195

SIREN DB annotation: * has quality 'beverage base' (http://purl.obolibrary.org/obo/FOODON_03530088) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03307196c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307196

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'food distillation process' (http://purl.obolibrary.org/obo/FOODON_03460270) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158)

f o o d o n 03307197c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307197

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03307199c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307199

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has substance added 'vegetable fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460263)

f o o d o n 03307204c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307204

SIREN DB annotation: * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03307205c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307205

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'breaded or batter-coated' (http://purl.obolibrary.org/obo/FOODON_03460188) * formed as a result of 'fat or oil coated' (http://purl.obolibrary.org/obo/FOODON_03460233) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186

f o o d o n 03307207c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307207

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * derives from 'starch' (http://purl.obolibrary.org/obo/FOODON_03420203) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03307211c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307211

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'egg' (http://purl.obolibrary.org/obo/FOODON_03420194)

f o o d o n 03307212c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307212

SIREN DB annotation: * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238) * immersed in 'vacuum-packed' (http://purl.obolibrary.org/obo/FOODON_03480027)

f o o d o n 03307213c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307213

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole plant or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420150) * has consumer 'non-food animal as food consumer' (http://purl.obolibrary.org/obo/FOODON_03510013) * has consumer 'food animal as consumer' (http://purl.obolibrary.org/obo/FOODON_03510015)

f o o d o n 03307214c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307214

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'fat or oil coated' (http://purl.obolibrary.org/obo/FOODON_03460233) * formed as a result of 'roasting seed process' (http://purl.obolibrary.org/obo/FOODON_03460391)

f o o d o n 03307218c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307218

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * has substance added 'sugar syrup or sugar syrup solids added' (http://purl.obolibrary.org/obo/FOODON_03460280)

f o o d o n 03307219c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307219

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has substance added 'dairy product added' (http://purl.obolibrary.org/obo/FOODON_03460242)

f o o d o n 03307221c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307221

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'fruit, peel undetermined, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420163) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'water addition process' (http://purl.obolibrary.org/obo/FOODON_03460148)

f o o d o n 03307222c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307222

SIREN DB annotation: * has quality 'divided into pieces, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430115) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'peel, core or seed' (http://purl.obolibrary.org/obo/FOODON_03420110) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'sterilization by hot filling, held hot and cooling' (http://purl.obolibrary.org/obo/FOODON_03470129) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * immersed in 'packed in vinegar with sugar' (http://purl.obolibrary.org/obo/FOODON_03480010)

f o o d o n 03307223c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307223

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160) * has substance added 'pectin added' (http://purl.obolibrary.org/obo/FOODON_03460145) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03307224c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307224

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160) * has substance added 'pectin added' (http://purl.obolibrary.org/obo/FOODON_03460145) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03307226c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307226

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147 * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152)

f o o d o n 03307227c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307227

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03307228c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307228

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03307229c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307229

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132)

f o o d o n 03307230c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307230

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'curing or aging < 2 weeks' (http://purl.obolibrary.org/obo/FOODON_03460288) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has substance added 'animal fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460262)

f o o d o n 03307231c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307231

SIREN DB annotation: * has quality 'liquid, high viscosity' (http://purl.obolibrary.org/obo/FOODON_03430102) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk or milk component' (http://purl.obolibrary.org/obo/FOODON_03420113) * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160) * formed as a result of 'food aeration process' (http://purl.obolibrary.org/obo/FOODON_03460178) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03307232c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307232

SIREN DB annotation: * surrounded by 'glass container' (http://purl.obolibrary.org/obo/FOODON_03490130) * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'germinated or sprouted seed' (http://purl.obolibrary.org/obo/FOODON_03420102) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500040 * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'food distillation process' (http://purl.obolibrary.org/obo/FOODON_03460270) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104)

f o o d o n 03307233c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307233

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'cooking by dry heat' (http://purl.obolibrary.org/obo/FOODON_03450004) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03307235c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307235

SIREN DB annotation: * has quality 'semiliquid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430135) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'nut or seed added' (http://purl.obolibrary.org/obo/FOODON_03460177) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03307240c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307240

SIREN DB annotation: * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253)

f o o d o n 03307242c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307242

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238)

f o o d o n 03307244c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307244

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03307269c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307269

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * formed as a result of 'flavoring added, artificial' (http://purl.obolibrary.org/obo/FOODON_03460228) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03307273c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307273

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158)

f o o d o n 03307275c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307275

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212

f o o d o n 03307276c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307276

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151)

f o o d o n 03307277c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307277

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107)

f o o d o n 03307278c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307278

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has substance added 'dairy product added' (http://purl.obolibrary.org/obo/FOODON_03460242)

f o o d o n 03307279c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307279

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03307280c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307280

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107)

f o o d o n 03307281c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307281

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03307282c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307282

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar syrup or syrup solids' (http://purl.obolibrary.org/obo/FOODON_03420271) * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03307283c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307283

SIREN DB annotation: * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160) * immersed in 'packing medium, other (deprecated)' (http://purl.obolibrary.org/obo/FOODON_03480004)

f o o d o n 03307284c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307284

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03307285c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307285

SIREN DB annotation: * surrounded by 'glass container' (http://purl.obolibrary.org/obo/FOODON_03490130) * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500040 * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108)

f o o d o n 03307287c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307287

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * formed as a result of 'demineralizing process' (http://purl.obolibrary.org/obo/FOODON_03460137) * formed as a result of 'preservation by filtration' (http://purl.obolibrary.org/obo/FOODON_03470121)

f o o d o n 03307288c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307288

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * formed as a result of 'component substitution process' (http://purl.obolibrary.org/obo/FOODON_03460103) * has substance added 'sodium added' (http://purl.obolibrary.org/obo/FOODON_03460144)

f o o d o n 03307289c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307289

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152)

f o o d o n 03307294c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307294

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * formed as a result of 'artificially carbonated' (http://purl.obolibrary.org/obo/FOODON_03460109)

f o o d o n 03307295c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307295

SIREN DB annotation: * surrounded by 'glass container' (http://purl.obolibrary.org/obo/FOODON_03490130) * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500040 * formed as a result of 'salted' (http://purl.obolibrary.org/obo/FOODON_03460173) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104)

f o o d o n 03307296c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307296

SIREN DB annotation: * surrounded by 'glass container' (http://purl.obolibrary.org/obo/FOODON_03490130) * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500040 * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104) * has substance added 'alcohol' (http://purl.obolibrary.org/obo/CHEBI_30879)

f o o d o n 03307297c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307297

SIREN DB annotation: * has quality 'liquid, high viscosity' (http://purl.obolibrary.org/obo/FOODON_03430102) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'animal fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460262)

f o o d o n 03307299c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307299

SIREN DB annotation: * surrounded by 'glass container' (http://purl.obolibrary.org/obo/FOODON_03490130) * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500040 * formed as a result of 'salted' (http://purl.obolibrary.org/obo/FOODON_03460173) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104)

f o o d o n 03307300c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307300

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'flavoring added, artificial' (http://purl.obolibrary.org/obo/FOODON_03460228) * formed as a result of 'preservation by adding chemicals' (http://purl.obolibrary.org/obo/FOODON_03470100) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150)

f o o d o n 03307301c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307301

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has substance added 'artificial fruit flavoring added' (http://purl.obolibrary.org/obo/FOODON_03460395)

f o o d o n 03307302c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307302

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03307303c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307303

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03307304c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307304

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * has quality 'home prepared' (http://purl.obolibrary.org/obo/FOODON_03530109) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104)

f o o d o n 03307305c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307305

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03307306c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307306

SIREN DB annotation: * surrounded by 'bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490203) * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * derives from 'honey' (http://purl.obolibrary.org/obo/UBERON_0036016) * formed as a result of 'flavoring, spice or herb added, natural' (http://purl.obolibrary.org/obo/FOODON_03460229) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104)

f o o d o n 03307307c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307307

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'full alcohol removal process' (http://purl.obolibrary.org/obo/FOODON_03460286)

f o o d o n 03307308c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307308

SIREN DB annotation: * surrounded by 'bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490203) * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104)

f o o d o n 03307309c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307309

SIREN DB annotation: * has quality 'semiliquid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430135) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has consumer 'salt or sodium special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510047) * has consumer 'no salt added claim or use' (http://purl.obolibrary.org/obo/FOODON_03510078)

f o o d o n 03307310c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307310

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03307311c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307311

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * derives from 'extract, concentrate or isolate of plant or animal' (http://purl.obolibrary.org/obo/FOODON_03420228) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104)

f o o d o n 03307312c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307312

SIREN DB annotation: * surrounded by 'bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490203) * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104)

f o o d o n 03307313c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307313

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'rehydration process' (http://purl.obolibrary.org/obo/FOODON_03460259) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03307314c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307314

SIREN DB annotation: * has quality 'whole and pieces' (http://purl.obolibrary.org/obo/FOODON_03430104) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * has substance added http://purl.obolibrary.org/obo/FOODON_03460191 * has substance added 'animal fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460262) * immersed in 'packed in broth' (http://purl.obolibrary.org/obo/FOODON_03480042)

f o o d o n 03307315c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307315

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * formed as a result of 'smoked or smoke-flavored' (http://purl.obolibrary.org/obo/FOODON_03460172)

f o o d o n 03307316c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307316

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * immersed in 'packed in gravy or sauce, meat' (http://purl.obolibrary.org/obo/FOODON_03480036)

f o o d o n 03307317c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307317

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added http://purl.obolibrary.org/obo/FOODON_03460153 * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * immersed in 'packed in gravy or sauce' (http://purl.obolibrary.org/obo/FOODON_03480034)

f o o d o n 03307318c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307318

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03307320c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307320

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * has substance added http://purl.obolibrary.org/obo/FOODON_03460153 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03307321c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307321

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03307322c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307322

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03307323c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307323

SIREN DB annotation: * has quality 'medium ground' (http://purl.obolibrary.org/obo/FOODON_03430117) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03307325c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307325

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03307326c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307326

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'salted' (http://purl.obolibrary.org/obo/FOODON_03460173) * formed as a result of 'preservation by salting' (http://purl.obolibrary.org/obo/FOODON_03470103)

f o o d o n 03307327c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307327

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03307329c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307329

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03307331c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307331

SIREN DB annotation: * has quality 'liquid, high viscosity' (http://purl.obolibrary.org/obo/FOODON_03430102) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03307332c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307332

SIREN DB annotation: * has quality 'liquid, low viscosity' (http://purl.obolibrary.org/obo/FOODON_03430109) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03307333c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307333

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03307335c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307335

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03307336c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307336

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'beverage base, dry' (http://purl.obolibrary.org/obo/FOODON_03530089) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03307337c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307337

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added 'pectin added' (http://purl.obolibrary.org/obo/FOODON_03460145) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03307338c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307338

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * has substance added 'sugar syrup or sugar syrup solids added' (http://purl.obolibrary.org/obo/FOODON_03460280)

f o o d o n 03307339c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307339

SIREN DB annotation: * has quality 'divided into pieces, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430115) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'peel, core or seed' (http://purl.obolibrary.org/obo/FOODON_03420110) * formed as a result of 'pickling process' (http://purl.obolibrary.org/obo/FOODON_03460190) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * immersed in 'packed in salt brine' (http://purl.obolibrary.org/obo/FOODON_03480018)

f o o d o n 03307340c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307340

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'fruit, peel undetermined, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420163)

f o o d o n 03307341c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307341

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184 * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231) * has substance added 'vegetable fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460263)

f o o d o n 03307343c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307343

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * immersed in 'packed in gravy or sauce' (http://purl.obolibrary.org/obo/FOODON_03480034)

f o o d o n 03307345c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307345

SIREN DB annotation: * has quality 'crystal' (http://purl.obolibrary.org/obo/FOODON_03430143) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'white sugar' (http://purl.obolibrary.org/obo/FOODON_03420157)

f o o d o n 03307348c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307348

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03307349c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307349

SIREN DB annotation: * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186

f o o d o n 03307350c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307350

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03307352c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307352

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440022) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * has substance added 'wheat plant as food source' (http://purl.obolibrary.org/obo/FOODON_03411312) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147 * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186

f o o d o n 03307353c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307353

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200)

f o o d o n 03307355c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307355

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added http://purl.obolibrary.org/obo/FOODON_03460143 * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03307356c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307356

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03307357c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307357

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'mushroom food product' (http://purl.obolibrary.org/obo/FOODON_00001287)

f o o d o n 03307358c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307358

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * immersed in 'packed in gravy or sauce' (http://purl.obolibrary.org/obo/FOODON_03480034)

f o o d o n 03307359c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307359

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * immersed in 'packed in gravy or sauce' (http://purl.obolibrary.org/obo/FOODON_03480034)

f o o d o n 03307362c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307362

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'pod containing small, immature seed' (http://purl.obolibrary.org/obo/FOODON_03420169) * has substance added 'mushroom food product' (http://purl.obolibrary.org/obo/FOODON_00001287)

f o o d o n 03307363c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307363

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147 * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03307366c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307366

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'alcohol-acetic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460123) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'food distillation process' (http://purl.obolibrary.org/obo/FOODON_03460270) * formed as a result of 'preservation by heat treatment' (http://purl.obolibrary.org/obo/FOODON_03470120)

f o o d o n 03307368c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307368

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * has substance added http://purl.obolibrary.org/obo/FOODON_03460191

f o o d o n 03307369c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307369

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'pod or seed' (http://purl.obolibrary.org/obo/FOODON_03420158) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212

f o o d o n 03307370c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307370

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'alcohol-acetic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460123) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'preservation by heat treatment' (http://purl.obolibrary.org/obo/FOODON_03470120)

f o o d o n 03307372c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307372

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'alcohol-acetic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460123) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'preservation by heat treatment' (http://purl.obolibrary.org/obo/FOODON_03470120)

f o o d o n 03307373c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307373

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * formed as a result of 'alcohol-acetic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460123) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03307374c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307374

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * immersed in 'packed in gravy or sauce, vegetable' (http://purl.obolibrary.org/obo/FOODON_03480037)

f o o d o n 03307375c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307375

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'alcohol-acetic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460123) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'food distillation process' (http://purl.obolibrary.org/obo/FOODON_03460270) * formed as a result of 'preservation by heat treatment' (http://purl.obolibrary.org/obo/FOODON_03470120) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03307376c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307376

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'alcohol-acetic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460123) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'preservation by heat treatment' (http://purl.obolibrary.org/obo/FOODON_03470120)

f o o d o n 03307378c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307378

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'partial fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460247) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'vitamin D' (http://purl.obolibrary.org/obo/CHEBI_27300) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'protein added' (http://purl.obolibrary.org/obo/FOODON_03460164) * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has substance added 'vitamin a or carotenes added' (http://purl.obolibrary.org/obo/FOODON_03460213)

f o o d o n 03307379c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307379

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'partial fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460247) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'vitamin D' (http://purl.obolibrary.org/obo/CHEBI_27300) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has substance added 'vitamin a or carotenes added' (http://purl.obolibrary.org/obo/FOODON_03460213) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03307382c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307382

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'butter' (http://purl.obolibrary.org/obo/FOODON_00001023)

f o o d o n 03307383c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307383

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'whey' (http://purl.obolibrary.org/obo/FOODON_03420244) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03307384c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307384

SIREN DB annotation: * has quality 'disintegrated or ground' (http://purl.obolibrary.org/obo/FOODON_03430136) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'whey' (http://purl.obolibrary.org/obo/FOODON_03420244) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03307390c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307390

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03307391c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307391

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * immersed in 'packed in gravy or sauce, vegetable' (http://purl.obolibrary.org/obo/FOODON_03480037)

f o o d o n 03307392c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307392

SIREN DB annotation: * has quality 'liquid, low viscosity' (http://purl.obolibrary.org/obo/FOODON_03430109) * derives from 'nonmeat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420122) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03307393c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307393

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, with bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420243) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03307396c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307396

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03307397c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307397

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03307398c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307398

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03307399c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307399

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03307401c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307401

SIREN DB annotation: * has quality 'liquid, low viscosity' (http://purl.obolibrary.org/obo/FOODON_03430109) * derives from 'nonmeat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420122)

f o o d o n 03307403c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307403

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03307404c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307404

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03307405c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307405

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03307406c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307406

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03307407c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307407

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03307409c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307409

SIREN DB annotation: * surrounded by 'bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490203) * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * formed as a result of 'preservation by filtration' (http://purl.obolibrary.org/obo/FOODON_03470121)

f o o d o n 03307411c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307411

SIREN DB annotation: * surrounded by 'bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490203) * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * formed as a result of 'preservation by filtration' (http://purl.obolibrary.org/obo/FOODON_03470121)

f o o d o n 03307412c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307412

SIREN DB annotation: * surrounded by 'bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490203) * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * formed as a result of 'artificially carbonated' (http://purl.obolibrary.org/obo/FOODON_03460109) * formed as a result of 'preservation by filtration' (http://purl.obolibrary.org/obo/FOODON_03470121)

f o o d o n 03307413c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307413

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * formed as a result of 'preservation by filtration' (http://purl.obolibrary.org/obo/FOODON_03470121)

f o o d o n 03307414c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307414

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * formed as a result of 'artificially carbonated' (http://purl.obolibrary.org/obo/FOODON_03460109) * formed as a result of 'preservation by filtration' (http://purl.obolibrary.org/obo/FOODON_03470121) * has substance added 'vitamin C' (http://purl.obolibrary.org/obo/CHEBI_21241) * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194)

f o o d o n 03307415c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307415

SIREN DB annotation: * surrounded by 'bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490203) * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * formed as a result of 'preservation by filtration' (http://purl.obolibrary.org/obo/FOODON_03470121)

f o o d o n 03307416c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307416

SIREN DB annotation: * surrounded by 'bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490203) * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * formed as a result of 'food distillation process' (http://purl.obolibrary.org/obo/FOODON_03460270) * formed as a result of 'preservation by filtration' (http://purl.obolibrary.org/obo/FOODON_03470121)

f o o d o n 03307418c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307418

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * derives from 'extract, concentrate or isolate of plant or animal' (http://purl.obolibrary.org/obo/FOODON_03420228) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147 * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158)

f o o d o n 03307422c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307422

SIREN DB annotation: * derives from 'cellulose' (http://purl.obolibrary.org/obo/FOODON_03420220)

f o o d o n 03307424c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307424

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03307426c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307426

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221) * immersed in 'packed in fat or oil' (http://purl.obolibrary.org/obo/FOODON_03480026)

f o o d o n 03307427c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307427

SIREN DB annotation: * has quality 'liquid, low viscosity' (http://purl.obolibrary.org/obo/FOODON_03430109) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'water addition process' (http://purl.obolibrary.org/obo/FOODON_03460148)

f o o d o n 03307428c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307428

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03307431c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307431

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152)

f o o d o n 03307432c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307432

SIREN DB annotation: * has quality 'liquid, high viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430121) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03307437c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307437

SIREN DB annotation: * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03307441c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307441

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03307442c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307442

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101) * formed as a result of 'flavoring added, artificial' (http://purl.obolibrary.org/obo/FOODON_03460228) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03307443c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307443

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03307444c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307444

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101) * formed as a result of 'partial fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460247) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has consumer 'low fat food' (http://purl.obolibrary.org/obo/FOODON_03510039)

f o o d o n 03307445c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307445

SIREN DB annotation: * has quality 'liquid, high viscosity' (http://purl.obolibrary.org/obo/FOODON_03430102) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101) * formed as a result of 'food aeration process' (http://purl.obolibrary.org/obo/FOODON_03460178) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03307446c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307446

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03307447c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307447

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'pod or seed' (http://purl.obolibrary.org/obo/FOODON_03420158)

f o o d o n 03307448c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307448

SIREN DB annotation: * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133)

f o o d o n 03307449c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307449

SIREN DB annotation: * has quality 'sliced, thick, between 0.5 and 1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430124) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food toasting process' (http://purl.obolibrary.org/obo/FOODON_03450010) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03307451c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307451

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'breaded or batter-coated' (http://purl.obolibrary.org/obo/FOODON_03460188) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03307452c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307452

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'breaded or batter-coated' (http://purl.obolibrary.org/obo/FOODON_03460188) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03307453c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307453

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'breaded or batter-coated' (http://purl.obolibrary.org/obo/FOODON_03460188) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03307454c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307454

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'smoked or smoke-flavored' (http://purl.obolibrary.org/obo/FOODON_03460172)

f o o d o n 03307456c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307456

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'water removal to reconstitution ratio 1 plus 1' (http://purl.obolibrary.org/obo/FOODON_03460114) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03307457c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307457

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'full fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460248) * formed as a result of 'rehydration process' (http://purl.obolibrary.org/obo/FOODON_03460259) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has consumer 'low fat food' (http://purl.obolibrary.org/obo/FOODON_03510039)

f o o d o n 03307458c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307458

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'partial fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460247) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03307459c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307459

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'fat substitution process' (http://purl.obolibrary.org/obo/FOODON_03460208) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03307461c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307461

SIREN DB annotation: * has quality 'liquid, low viscosity' (http://purl.obolibrary.org/obo/FOODON_03430109) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'water addition process' (http://purl.obolibrary.org/obo/FOODON_03460148)

f o o d o n 03307471c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307471

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'full fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460248) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194)

f o o d o n 03307474c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307474

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * derives from 'part of algae or fungus' (http://purl.obolibrary.org/obo/FOODON_03420247) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200)

f o o d o n 03307475c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307475

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'cream food product' (http://purl.obolibrary.org/obo/FOODON_00001216) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03307476c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307476

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'artificial fruit flavoring added' (http://purl.obolibrary.org/obo/FOODON_03460395)

f o o d o n 03307477c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307477

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03307478c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307478

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03307479c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307479

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * has substance added 'wheat plant as food source' (http://purl.obolibrary.org/obo/FOODON_03411312)

f o o d o n 03307480c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307480

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03307481c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307481

SIREN DB annotation: * has quality 'liquid, low viscosity' (http://purl.obolibrary.org/obo/FOODON_03430109) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03307482c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307482

SIREN DB annotation: * has quality 'liquid, low viscosity' (http://purl.obolibrary.org/obo/FOODON_03430109) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03307483c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307483

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03307484c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307484

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150)

f o o d o n 03307485c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307485

SIREN DB annotation: * has quality 'liquid, high viscosity' (http://purl.obolibrary.org/obo/FOODON_03430102) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03307486c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307486

SIREN DB annotation: * surrounded by 'metal container' (http://purl.obolibrary.org/obo/FOODON_03490151) * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500019 * formed as a result of 'water removal to reconstitution ratio 1 plus 1' (http://purl.obolibrary.org/obo/FOODON_03460114) * formed as a result of 'fat substitution process' (http://purl.obolibrary.org/obo/FOODON_03460208) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03307487c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307487

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'demineralizing process' (http://purl.obolibrary.org/obo/FOODON_03460137) * formed as a result of 'full fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460248) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has consumer 'low fat food' (http://purl.obolibrary.org/obo/FOODON_03510039)

f o o d o n 03307489c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307489

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'protein added' (http://purl.obolibrary.org/obo/FOODON_03460164) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03307490c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307490

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913)

f o o d o n 03307491c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307491

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'water removal to reconstitution ratio 1 plus 1' (http://purl.obolibrary.org/obo/FOODON_03460114) * formed as a result of 'full fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460248) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added 'vitamin D' (http://purl.obolibrary.org/obo/CHEBI_27300) * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has substance added 'vitamin a or carotenes added' (http://purl.obolibrary.org/obo/FOODON_03460213)

f o o d o n 03307492c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307492

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * has quality 'formulated mix' (http://purl.obolibrary.org/obo/FOODON_03530074) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03307493c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307493

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * formed as a result of 'partial fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460247) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'protein added' (http://purl.obolibrary.org/obo/FOODON_03460164) * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194)

f o o d o n 03307495c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307495

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'fat substitution process' (http://purl.obolibrary.org/obo/FOODON_03460208) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) * has substance added 'vegetable fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460263) * has consumer 'low energy food' (http://purl.obolibrary.org/obo/FOODON_03510033)

f o o d o n 03307497c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307497

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03307501c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307501

SIREN DB annotation: * surrounded by 'glass container' (http://purl.obolibrary.org/obo/FOODON_03490130) * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500040 * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'food distillation process' (http://purl.obolibrary.org/obo/FOODON_03460270) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03307503c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307503

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'divided or disintegrated' (http://purl.obolibrary.org/obo/FOODON_03430122) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108)

f o o d o n 03307504c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307504

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'divided or disintegrated' (http://purl.obolibrary.org/obo/FOODON_03430122) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108)

f o o d o n 03307506c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307506

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'divided or disintegrated' (http://purl.obolibrary.org/obo/FOODON_03430122) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03307507c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307507

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'liquid, low viscosity' (http://purl.obolibrary.org/obo/FOODON_03430109) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03307508c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307508

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'D-glucose' (http://purl.obolibrary.org/obo/CHEBI_17634) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158)

f o o d o n 03307509c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307509

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'gelatin' (http://purl.obolibrary.org/obo/CHEBI_5291) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03307512c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307512

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'beverage base, liquid' (http://purl.obolibrary.org/obo/FOODON_03530091) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03307515c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307515

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'beverage base, liquid' (http://purl.obolibrary.org/obo/FOODON_03530091) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03307516c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307516

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'beverage base, liquid' (http://purl.obolibrary.org/obo/FOODON_03530091) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150)

f o o d o n 03307521c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307521

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'beverage base, liquid' (http://purl.obolibrary.org/obo/FOODON_03530091) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03307523c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307523

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added http://purl.obolibrary.org/obo/FOODON_03460340

f o o d o n 03307526c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307526

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03307531c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307531

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107)

f o o d o n 03307534c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307534

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03307535c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307535

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'cut into short pieces' (http://purl.obolibrary.org/obo/FOODON_03430111) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has substance added 'butter added' (http://purl.obolibrary.org/obo/FOODON_03460271) * immersed in 'packed in edible medium' (http://purl.obolibrary.org/obo/FOODON_03480011)

f o o d o n 03307537c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307537

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'flavoring added, artificial' (http://purl.obolibrary.org/obo/FOODON_03460228) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147 * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158)

f o o d o n 03307538c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307538

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'root, tuber or bulb, peel only' (http://purl.obolibrary.org/obo/FOODON_03420261) * formed as a result of 'cooking with added fat or oil' (http://purl.obolibrary.org/obo/FOODON_03450025) * formed as a result of 'fat or oil coated' (http://purl.obolibrary.org/obo/FOODON_03460233)

f o o d o n 03307539c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307539

SIREN DB annotation: * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03307541c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307541

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03307543c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307543

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'starch' (http://purl.obolibrary.org/obo/FOODON_03420203)

f o o d o n 03307544c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307544

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * derives from 'D-glucose' (http://purl.obolibrary.org/obo/CHEBI_17634) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'starch added' (http://purl.obolibrary.org/obo/FOODON_03460146) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184 * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03307547c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307547

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147 * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added 'nut or seed added' (http://purl.obolibrary.org/obo/FOODON_03460177) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186

f o o d o n 03307549c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307549

SIREN DB annotation: * has quality 'crystal' (http://purl.obolibrary.org/obo/FOODON_03430143) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'white sugar' (http://purl.obolibrary.org/obo/FOODON_03420157)

f o o d o n 03307550c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307550

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'semiliquid' (http://purl.obolibrary.org/obo/FOODON_03430103) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03307552c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307552

SIREN DB annotation: * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108)

f o o d o n 03307553c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307553

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'instantizing process' (http://purl.obolibrary.org/obo/FOODON_03460169) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03307555c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307555

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has consumer 'dietary claim or use' (http://purl.obolibrary.org/obo/FOODON_03510023)

f o o d o n 03307557c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307557

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * has substance added 'invert sugar' (http://purl.obolibrary.org/obo/FOODON_03420171)

f o o d o n 03307558c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307558

SIREN DB annotation: * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108)

f o o d o n 03307560c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307560

SIREN DB annotation: * has quality 'crystal' (http://purl.obolibrary.org/obo/FOODON_03430143) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added 'mineral added' (http://purl.obolibrary.org/obo/FOODON_03460159) * has substance added http://purl.obolibrary.org/obo/FOODON_03460163 * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194)

f o o d o n 03307561c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307561

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155)

f o o d o n 03307566c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307566

SIREN DB annotation: * has quality 'crystal' (http://purl.obolibrary.org/obo/FOODON_03430143) * derives from 'white sugar' (http://purl.obolibrary.org/obo/FOODON_03420157)

f o o d o n 03307567c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307567

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'beverage base, dry' (http://purl.obolibrary.org/obo/FOODON_03530089) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03307571c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307571

SIREN DB annotation: * has quality 'crystal' (http://purl.obolibrary.org/obo/FOODON_03430143) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'brown sugar' (http://purl.obolibrary.org/obo/FOODON_03420156) * has substance added 'dextrose added' (http://purl.obolibrary.org/obo/FOODON_03460154)

f o o d o n 03307572c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307572

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar syrup or syrup solids' (http://purl.obolibrary.org/obo/FOODON_03420271) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03307574c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307574

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'divided or disintegrated' (http://purl.obolibrary.org/obo/FOODON_03430122) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03307577c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307577

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * derives from 'broth or stock' (http://purl.obolibrary.org/obo/FOODON_03420170) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added http://purl.obolibrary.org/obo/FOODON_03460171 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03307578c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307578

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * derives from 'broth or stock' (http://purl.obolibrary.org/obo/FOODON_03420170) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added http://purl.obolibrary.org/obo/FOODON_03460171 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03307579c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307579

SIREN DB annotation: * surrounded by 'husk wrapper' (http://purl.obolibrary.org/obo/FOODON_03490206) * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'meat color, mixture' (http://purl.obolibrary.org/obo/FOODON_03530054) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500049 * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has substance added 'animal fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460262)

f o o d o n 03307580c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307580

SIREN DB annotation: * surrounded by 'husk wrapper' (http://purl.obolibrary.org/obo/FOODON_03490206) * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'meat color, mixture' (http://purl.obolibrary.org/obo/FOODON_03530054) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500049 * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has substance added 'animal fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460262)

f o o d o n 03307581c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307581

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added 'honey added' (http://purl.obolibrary.org/obo/FOODON_03460149) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152)

f o o d o n 03307582c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307582

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar syrup or syrup solids' (http://purl.obolibrary.org/obo/FOODON_03420271) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138)

f o o d o n 03307584c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307584

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has consumer 'infant or toddler consumer' (http://purl.obolibrary.org/obo/FOODON_03510020)

f o o d o n 03307587c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307587

SIREN DB annotation: * has quality 'sliced, thin, below 0.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430145) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel removed, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420230) * formed as a result of 'fat or oil coated' (http://purl.obolibrary.org/obo/FOODON_03460233)

f o o d o n 03307589c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307589

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'beverage base, liquid' (http://purl.obolibrary.org/obo/FOODON_03530091) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150)

f o o d o n 03307593c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307593

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'beverage base, liquid' (http://purl.obolibrary.org/obo/FOODON_03530091) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03307594c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307594

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present' (http://purl.obolibrary.org/obo/FOODON_03420137) * has substance added 'sugar syrup or sugar syrup solids added' (http://purl.obolibrary.org/obo/FOODON_03460280)

f o o d o n 03307595c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307595

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'sliced' (http://purl.obolibrary.org/obo/FOODON_03430137) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel undetermined, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420213) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03307597c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307597

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * derives from 'sugar syrup or syrup solids' (http://purl.obolibrary.org/obo/FOODON_03420271) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03307598c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307598

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138)

f o o d o n 03307599c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307599

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'extract, concentrate or isolate of plant or animal' (http://purl.obolibrary.org/obo/FOODON_03420228) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138)

f o o d o n 03307600c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307600

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'cooking with added fat or oil' (http://purl.obolibrary.org/obo/FOODON_03450025) * formed as a result of 'breaded or batter-coated' (http://purl.obolibrary.org/obo/FOODON_03460188) * formed as a result of 'fat or oil coated' (http://purl.obolibrary.org/obo/FOODON_03460233) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212

f o o d o n 03307605c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307605

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * immersed in 'packed in fruit juice' (http://purl.obolibrary.org/obo/FOODON_03480039)

f o o d o n 03307606c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307606

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152)

f o o d o n 03307607c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307607

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added 'dairy product added' (http://purl.obolibrary.org/obo/FOODON_03460242)

f o o d o n 03307609c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307609

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * derives from 'starch' (http://purl.obolibrary.org/obo/FOODON_03420203) * formed as a result of 'physical/chemical modification process' (http://purl.obolibrary.org/obo/FOODON_03460130) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03307610c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307610

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'flavoring, spice or herb added, natural' (http://purl.obolibrary.org/obo/FOODON_03460229) * has substance added 'artificial fruit flavoring added' (http://purl.obolibrary.org/obo/FOODON_03460395)

f o o d o n 03307615c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307615

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) * formed as a result of 'cooking in steam' (http://purl.obolibrary.org/obo/FOODON_03450021)

f o o d o n 03307616c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307616

SIREN DB annotation: * has quality 'semiliquid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430110) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151) * has substance added http://purl.obolibrary.org/obo/FOODON_03460153 * has substance added http://purl.obolibrary.org/obo/FOODON_03460185 * has substance added 'dairy product added' (http://purl.obolibrary.org/obo/FOODON_03460242) * immersed in 'packed in gravy or sauce' (http://purl.obolibrary.org/obo/FOODON_03480034)

f o o d o n 03307618c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307618

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108)

f o o d o n 03307620c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307620

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'freeze-drying' (http://purl.obolibrary.org/obo/FOODON_03470130)

f o o d o n 03307624c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307624

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'acid reduction process' (http://purl.obolibrary.org/obo/FOODON_03460393)

f o o d o n 03307625c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307625

SIREN DB annotation: * has quality 'liquid, high viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430121) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'water removal to reconstitution ratio 3 plus 1 or higher' (http://purl.obolibrary.org/obo/FOODON_03460112) * formed as a result of 'acid reduction process' (http://purl.obolibrary.org/obo/FOODON_03460393) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03307627c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307627

SIREN DB annotation: * has quality 'sliced' (http://purl.obolibrary.org/obo/FOODON_03430137) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03307628c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307628

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'fruit, peel undetermined, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420213) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03307629c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307629

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03307630c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307630

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel undetermined, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420213) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03307631c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307631

SIREN DB annotation: * has quality 'sliced' (http://purl.obolibrary.org/obo/FOODON_03430137) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238) * formed as a result of 'preservation by adding chemicals' (http://purl.obolibrary.org/obo/FOODON_03470100)

f o o d o n 03307632c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307632

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03307633c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307633

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'root, tuber or bulb, with peel' (http://purl.obolibrary.org/obo/FOODON_03420239)

f o o d o n 03307638c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307638

SIREN DB annotation: * has quality 'liquid, low viscosity' (http://purl.obolibrary.org/obo/FOODON_03430109) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'water addition process' (http://purl.obolibrary.org/obo/FOODON_03460148)

f o o d o n 03307643c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307643

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152)

f o o d o n 03307645c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307645

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108)

f o o d o n 03307657c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307657

SIREN DB annotation: * has quality 'whole and pieces' (http://purl.obolibrary.org/obo/FOODON_03430104) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has substance added http://purl.obolibrary.org/obo/FOODON_03460333

f o o d o n 03307660c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307660

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * formed as a result of 'artificially carbonated' (http://purl.obolibrary.org/obo/FOODON_03460109) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03307663c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307663

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'starch' (http://purl.obolibrary.org/obo/FOODON_03420203)

f o o d o n 03307664c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307664

SIREN DB annotation: * has quality 'sliced, thick, between 0.5 and 1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430124) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food toasting process' (http://purl.obolibrary.org/obo/FOODON_03450010) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'flavoring, spice or herb added, natural' (http://purl.obolibrary.org/obo/FOODON_03460229) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186

f o o d o n 03307667c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307667

SIREN DB annotation: * has quality 'sliced, thick, between 0.5 and 1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430124) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'griddle cooking' (http://purl.obolibrary.org/obo/FOODON_03450008) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184 * has substance added http://purl.obolibrary.org/obo/FOODON_03460186

f o o d o n 03307668c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307668

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155)

f o o d o n 03307669c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307669

SIREN DB annotation: * has quality 'liquid, high viscosity' (http://purl.obolibrary.org/obo/FOODON_03430102) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'water addition process' (http://purl.obolibrary.org/obo/FOODON_03460148) * has substance added 'sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460202) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03307670c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307670

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness bigger than 7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430146) * has quality 'meat color, mixture' (http://purl.obolibrary.org/obo/FOODON_03530054) * derives from 'skeletal meat part, without bone, with skin' (http://purl.obolibrary.org/obo/FOODON_03420267)

f o o d o n 03307672c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307672

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'roasting seed process' (http://purl.obolibrary.org/obo/FOODON_03460391) * has substance added http://purl.obolibrary.org/obo/FOODON_03460124 * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231) * has substance added 'vegetable fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460263)

f o o d o n 03307673c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307673

SIREN DB annotation: * has quality 'semiliquid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430110) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'broth or stock' (http://purl.obolibrary.org/obo/FOODON_03420170) * has substance added 'mushroom food product' (http://purl.obolibrary.org/obo/FOODON_00001287) * has substance added http://purl.obolibrary.org/obo/FOODON_03460153 * has substance added 'vegetable fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460263)

f o o d o n 03307674c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307674

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added 'artificial fruit flavoring added' (http://purl.obolibrary.org/obo/FOODON_03460395)

f o o d o n 03307675c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307675

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03307676c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307676

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03307680c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307680

SIREN DB annotation: * has quality 'disintegrated or ground' (http://purl.obolibrary.org/obo/FOODON_03430136) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'beverage base, dry' (http://purl.obolibrary.org/obo/FOODON_03530089) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'instantizing process' (http://purl.obolibrary.org/obo/FOODON_03460169) * formed as a result of 'roasting seed process' (http://purl.obolibrary.org/obo/FOODON_03460391) * formed as a result of 'artificial heat drying' (http://purl.obolibrary.org/obo/FOODON_03470144) * has substance added 'dairy product added' (http://purl.obolibrary.org/obo/FOODON_03460242)

f o o d o n 03307681c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307681

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'beverage base, dry' (http://purl.obolibrary.org/obo/FOODON_03530089) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'instantizing process' (http://purl.obolibrary.org/obo/FOODON_03460169) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03307684c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307684

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'roasting seed process' (http://purl.obolibrary.org/obo/FOODON_03460391) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03307685c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307685

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03307686c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307686

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added 'butter added' (http://purl.obolibrary.org/obo/FOODON_03460271)

f o o d o n 03307687c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307687

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03307688c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307688

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added http://purl.obolibrary.org/obo/FOODON_03460185 * has substance added 'dairy product added' (http://purl.obolibrary.org/obo/FOODON_03460242)

f o o d o n 03307689c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307689

SIREN DB annotation: * has quality 'semiliquid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430135) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'butter' (http://purl.obolibrary.org/obo/FOODON_00001023) * has substance added http://purl.obolibrary.org/obo/FOODON_03460185 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03307690c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307690

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03307693c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307693

SIREN DB annotation: * has quality 'semiliquid' (http://purl.obolibrary.org/obo/FOODON_03430103) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03307695c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307695

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03307696c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307696

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03307697c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307697

SIREN DB annotation: * has quality 'semiliquid' (http://purl.obolibrary.org/obo/FOODON_03430103) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03307698c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307698

SIREN DB annotation: * has quality 'semiliquid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430135) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03307699c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307699

SIREN DB annotation: * has quality 'semiliquid' (http://purl.obolibrary.org/obo/FOODON_03430103) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03307700c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307700

SIREN DB annotation: * has quality 'liquid, high viscosity' (http://purl.obolibrary.org/obo/FOODON_03430102) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03307701c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307701

SIREN DB annotation: * has quality 'semiliquid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430135) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03307702c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307702

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) * formed as a result of 'preservation by chilling' (http://purl.obolibrary.org/obo/FOODON_03470131)

f o o d o n 03307704c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307704

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03307706c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307706

SIREN DB annotation: * has quality 'liquid, high viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430121) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03307707c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307707

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03307709c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307709

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'beverage base, liquid' (http://purl.obolibrary.org/obo/FOODON_03530091) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03307710c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307710

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'divided into segments or wedges' (http://purl.obolibrary.org/obo/FOODON_03430107) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * immersed in 'packed in sweetened liquid' (http://purl.obolibrary.org/obo/FOODON_03480023)

f o o d o n 03307711c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307711

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar syrup or syrup solids' (http://purl.obolibrary.org/obo/FOODON_03420271) * has substance added 'honey added' (http://purl.obolibrary.org/obo/FOODON_03460149) * has substance added 'corn syrup added' (http://purl.obolibrary.org/obo/FOODON_03460224) * has substance added http://purl.obolibrary.org/obo/FOODON_03460282

f o o d o n 03307712c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307712

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'pod containing small, immature seed' (http://purl.obolibrary.org/obo/FOODON_03420169) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03307714c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307714

SIREN DB annotation: * has quality 'semiliquid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430135) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar syrup or syrup solids' (http://purl.obolibrary.org/obo/FOODON_03420271) * has substance added 'ingredient added (TO BE REVISED)' (http://purl.obolibrary.org/obo/FOODON_03460225)

f o o d o n 03307715c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307715

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar syrup or syrup solids' (http://purl.obolibrary.org/obo/FOODON_03420271) * has substance added 'stabilizer added' (http://purl.obolibrary.org/obo/FOODON_03460368)

f o o d o n 03307716c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307716

SIREN DB annotation: * has quality 'liquid, high viscosity' (http://purl.obolibrary.org/obo/FOODON_03430102) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460252) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158)

f o o d o n 03307717c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307717

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar syrup or syrup solids' (http://purl.obolibrary.org/obo/FOODON_03420271) * has substance added http://purl.obolibrary.org/obo/FOODON_03460282

f o o d o n 03307720c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307720

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar syrup or syrup solids' (http://purl.obolibrary.org/obo/FOODON_03420271) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138)

f o o d o n 03307722c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307722

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * derives from 'starch' (http://purl.obolibrary.org/obo/FOODON_03420203) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138)

f o o d o n 03307726c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307726

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar syrup or syrup solids' (http://purl.obolibrary.org/obo/FOODON_03420271) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'butter added' (http://purl.obolibrary.org/obo/FOODON_03460271)

f o o d o n 03307727c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307727

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * derives from 'starch' (http://purl.obolibrary.org/obo/FOODON_03420203) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138)

f o o d o n 03307728c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307728

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * derives from 'starch' (http://purl.obolibrary.org/obo/FOODON_03420203) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138)

f o o d o n 03307730c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307730

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar syrup or syrup solids' (http://purl.obolibrary.org/obo/FOODON_03420271) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03307732c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307732

SIREN DB annotation: * has quality 'cut into long pieces' (http://purl.obolibrary.org/obo/FOODON_03430141) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240)

f o o d o n 03307734c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307734

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness bigger than 7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430146) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'food aeration process' (http://purl.obolibrary.org/obo/FOODON_03460178) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added http://purl.obolibrary.org/obo/FOODON_03460205

f o o d o n 03307737c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307737

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240)

f o o d o n 03307739c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307739

SIREN DB annotation: * has quality 'crystal' (http://purl.obolibrary.org/obo/FOODON_03430143) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151)

f o o d o n 03307745c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307745

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'light whipping cream' (http://purl.obolibrary.org/obo/FOODON_03420154) * formed as a result of 'food aeration by whipping' (http://purl.obolibrary.org/obo/FOODON_03460358) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03307747c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307747

SIREN DB annotation: * surrounded by 'husk wrapper' (http://purl.obolibrary.org/obo/FOODON_03490206) * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500049 * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03307748c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307748

SIREN DB annotation: * surrounded by 'husk wrapper' (http://purl.obolibrary.org/obo/FOODON_03490206) * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500049 * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03307749c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307749

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155)

f o o d o n 03307756c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307756

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * has substance added http://purl.obolibrary.org/obo/FOODON_03460143 * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03307758c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307758

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * formed as a result of 'roasting seed process' (http://purl.obolibrary.org/obo/FOODON_03460391) * has substance added http://purl.obolibrary.org/obo/FOODON_03460124 * has substance added http://purl.obolibrary.org/obo/FOODON_03460143 * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03307759c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307759

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152)

f o o d o n 03307760c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307760

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152)

f o o d o n 03307763c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307763

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added 'artificial fruit flavoring added' (http://purl.obolibrary.org/obo/FOODON_03460395)

f o o d o n 03307767c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307767

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'pectin added' (http://purl.obolibrary.org/obo/FOODON_03460145) * has substance added 'starch added' (http://purl.obolibrary.org/obo/FOODON_03460146) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150)

f o o d o n 03307769c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307769

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * formed as a result of 'curing or aging < 2 weeks' (http://purl.obolibrary.org/obo/FOODON_03460288) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152)

f o o d o n 03307770c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307770

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whole egg without shell' (http://purl.obolibrary.org/obo/FOODON_03420225) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03307771c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307771

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03307775c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307775

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212

f o o d o n 03307776c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307776

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212

f o o d o n 03307777c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307777

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152)

f o o d o n 03307779c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307779

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'meat color, undesignated or unknown (deprecated)' (http://purl.obolibrary.org/obo/FOODON_03530003) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151) * has substance added http://purl.obolibrary.org/obo/FOODON_03460171 * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03307781c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307781

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added http://purl.obolibrary.org/obo/FOODON_03460171 * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03307782c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307782

SIREN DB annotation: * has quality 'divided into pieces, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430115) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skin of body' (http://purl.obolibrary.org/obo/UBERON_0002097) * formed as a result of 'cooking with added fat or oil' (http://purl.obolibrary.org/obo/FOODON_03450025) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158)

f o o d o n 03307783c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307783

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added http://purl.obolibrary.org/obo/FOODON_03460143 * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152)

f o o d o n 03307785c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307785

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221) * immersed in 'packed in fat or oil' (http://purl.obolibrary.org/obo/FOODON_03480026)

f o o d o n 03307787c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307787

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03307789c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307789

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * formed as a result of 'flavoring added, artificial' (http://purl.obolibrary.org/obo/FOODON_03460228) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03307791c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307791

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460252) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03307793c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307793

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460252) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03307794c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307794

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03307795c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307795

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'flavoring, spice or herb added, natural' (http://purl.obolibrary.org/obo/FOODON_03460229) * formed as a result of 'enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460252) * formed as a result of 'artificial heat drying' (http://purl.obolibrary.org/obo/FOODON_03470144)

f o o d o n 03307796c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307796

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460252) * formed as a result of 'artificial heat drying' (http://purl.obolibrary.org/obo/FOODON_03470144)

f o o d o n 03307797c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307797

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460252) * formed as a result of 'artificial heat drying' (http://purl.obolibrary.org/obo/FOODON_03470144)

f o o d o n 03307798c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307798

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'beverage base, dry' (http://purl.obolibrary.org/obo/FOODON_03530089) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100)

f o o d o n 03307800c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307800

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) * formed as a result of 'boiling' (http://purl.obolibrary.org/obo/FOODON_03450014)

f o o d o n 03307802c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307802

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * formed as a result of 'proteolytic fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460102) * formed as a result of 'lipolytic fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460127) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03307806c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307806

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103) * formed as a result of 'food toasting process' (http://purl.obolibrary.org/obo/FOODON_03450010) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * formed as a result of 'curing or aging < 2 weeks' (http://purl.obolibrary.org/obo/FOODON_03460288) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152)

f o o d o n 03307807c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307807

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152)

f o o d o n 03307808c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307808

SIREN DB annotation: * surrounded by 'glass container' (http://purl.obolibrary.org/obo/FOODON_03490130) * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500040 * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104) * has substance added 'alcohol' (http://purl.obolibrary.org/obo/CHEBI_30879)

f o o d o n 03307809c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307809

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * formed as a result of 'breaded or batter-coated' (http://purl.obolibrary.org/obo/FOODON_03460188) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03307811c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307811

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * has quality 'light fish flesh' (http://purl.obolibrary.org/obo/FOODON_03530057) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125)

f o o d o n 03307812c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307812

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03307813c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307813

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003)

f o o d o n 03307819c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307819

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'beverage base, dry' (http://purl.obolibrary.org/obo/FOODON_03530089) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'instantizing process' (http://purl.obolibrary.org/obo/FOODON_03460169) * formed as a result of 'flavoring, spice or herb added, natural' (http://purl.obolibrary.org/obo/FOODON_03460229) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03307820c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307820

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03307824c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307824

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added http://purl.obolibrary.org/obo/FOODON_03460143 * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152)

f o o d o n 03307826c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307826

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151) * has consumer 'low energy food' (http://purl.obolibrary.org/obo/FOODON_03510033)

f o o d o n 03307827c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307827

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, with bone, with skin' (http://purl.obolibrary.org/obo/FOODON_03420265) * formed as a result of 'cooking with added fat or oil' (http://purl.obolibrary.org/obo/FOODON_03450025) * formed as a result of 'fat or oil coated' (http://purl.obolibrary.org/obo/FOODON_03460233)

f o o d o n 03307828c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307828

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'deep-frying' (http://purl.obolibrary.org/obo/FOODON_03450029) * formed as a result of 'fat or oil coated' (http://purl.obolibrary.org/obo/FOODON_03460233)

f o o d o n 03307831c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307831

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160)

f o o d o n 03307834c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307834

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'broth or stock' (http://purl.obolibrary.org/obo/FOODON_03420170) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added http://purl.obolibrary.org/obo/FOODON_03460153 * has substance added http://purl.obolibrary.org/obo/FOODON_03460171 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03307841c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307841

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * immersed in 'packed in water' (http://purl.obolibrary.org/obo/FOODON_03480017)

f o o d o n 03307842c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307842

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03307843c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307843

SIREN DB annotation: * has quality 'sliced' (http://purl.obolibrary.org/obo/FOODON_03430137) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03307844c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307844

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added http://purl.obolibrary.org/obo/FOODON_03460143 * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152)

f o o d o n 03307845c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307845

SIREN DB annotation: * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'partial fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460247) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151)

f o o d o n 03307846c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307846

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119)

f o o d o n 03307847c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307847

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'unripe or immature' (http://purl.obolibrary.org/obo/FOODON_03530051) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'pickling process' (http://purl.obolibrary.org/obo/FOODON_03460190) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253)

f o o d o n 03307848c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307848

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460252) * formed as a result of 'artificial heat drying' (http://purl.obolibrary.org/obo/FOODON_03470144)

f o o d o n 03307850c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307850

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03307858c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307858

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'beverage base, dry' (http://purl.obolibrary.org/obo/FOODON_03530089) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'instantizing process' (http://purl.obolibrary.org/obo/FOODON_03460169) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'maltodextrin' (http://purl.obolibrary.org/obo/CHEBI_25140) * has substance added 'oligosaccharide' (http://purl.obolibrary.org/obo/CHEBI_50699)

f o o d o n 03307859c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307859

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'beverage base, dry' (http://purl.obolibrary.org/obo/FOODON_03530089) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'instantizing process' (http://purl.obolibrary.org/obo/FOODON_03460169) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03307864c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307864

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'beverage base, dry' (http://purl.obolibrary.org/obo/FOODON_03530089) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'instantizing process' (http://purl.obolibrary.org/obo/FOODON_03460169) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03307865c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307865

SIREN DB annotation: * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200) * formed as a result of 'component removal process' (http://purl.obolibrary.org/obo/FOODON_03460238)

f o o d o n 03307867c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307867

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200)

f o o d o n 03307868c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307868

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03307870c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307870

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'plant above surface, excluding fruit and seed' (http://purl.obolibrary.org/obo/FOODON_03420144) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03307871c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307871

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460161) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03307873c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307873

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03307879c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307879

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155)

f o o d o n 03307880c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307880

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460252) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03307882c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307882

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'cream food product' (http://purl.obolibrary.org/obo/FOODON_00001216) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158)

f o o d o n 03307883c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307883

SIREN DB annotation: * has quality 'semiliquid' (http://purl.obolibrary.org/obo/FOODON_03430103) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03307885c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307885

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'gelatin added' (http://purl.obolibrary.org/obo/FOODON_03460165) * has substance added 'food added' (http://purl.obolibrary.org/obo/FOODON_03460180)

f o o d o n 03307888c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307888

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'whole egg without shell' (http://purl.obolibrary.org/obo/FOODON_03420225) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by treatment with chemicals' (http://purl.obolibrary.org/obo/FOODON_03470108)

f o o d o n 03307890c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307890

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03307902c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307902

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'nicotinic acid' (http://purl.obolibrary.org/obo/CHEBI_15940) * has substance added 'riboflavin' (http://purl.obolibrary.org/obo/CHEBI_17015) * has substance added 'iron added' (http://purl.obolibrary.org/obo/FOODON_03460181) * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has substance added http://purl.obolibrary.org/obo/FOODON_03460309

f o o d o n 03307903c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307903

SIREN DB annotation: * has quality 'medium ground' (http://purl.obolibrary.org/obo/FOODON_03430117) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'steaming with pressure' (http://purl.obolibrary.org/obo/FOODON_03450022) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'partial fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460247) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has consumer 'food animal as consumer' (http://purl.obolibrary.org/obo/FOODON_03510015)

f o o d o n 03307904c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307904

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'full fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460248) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'vitamin D' (http://purl.obolibrary.org/obo/CHEBI_27300) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184 * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has substance added 'vitamin a or carotenes added' (http://purl.obolibrary.org/obo/FOODON_03460213) * has consumer 'low fat food' (http://purl.obolibrary.org/obo/FOODON_03510039)

f o o d o n 03307910c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307910

SIREN DB annotation: * surrounded by 'plastic boil-in-bag' (http://purl.obolibrary.org/obo/FOODON_03490145) * has quality 'sliced' (http://purl.obolibrary.org/obo/FOODON_03430137) * derives from 'pod containing full-size seeds' (http://purl.obolibrary.org/obo/FOODON_03420262) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500036 * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) * has substance added 'animal fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460262) * has substance added 'butter added' (http://purl.obolibrary.org/obo/FOODON_03460271) * immersed in 'packed in gravy or sauce' (http://purl.obolibrary.org/obo/FOODON_03480034)

f o o d o n 03307912c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307912

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'spear or shoot' (http://purl.obolibrary.org/obo/FOODON_03420186)

f o o d o n 03307916c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307916

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'alcohol-acetic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460123) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'preservation by heat treatment' (http://purl.obolibrary.org/obo/FOODON_03470120)

f o o d o n 03307918c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307918

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200)

f o o d o n 03307919c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307919

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'alcohol-acetic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460123) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'food distillation process' (http://purl.obolibrary.org/obo/FOODON_03460270) * formed as a result of 'preservation by heat treatment' (http://purl.obolibrary.org/obo/FOODON_03470120)

f o o d o n 03307920c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307920

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'alcohol-acetic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460123) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'food distillation process' (http://purl.obolibrary.org/obo/FOODON_03460270) * formed as a result of 'preservation by heat treatment' (http://purl.obolibrary.org/obo/FOODON_03470120)

f o o d o n 03307921c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307921

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * formed as a result of 'instantizing process' (http://purl.obolibrary.org/obo/FOODON_03460169) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'flavoring added, artificial' (http://purl.obolibrary.org/obo/FOODON_03460228) * has substance added 'lactose' (http://purl.obolibrary.org/obo/CHEBI_17716) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150)

f o o d o n 03307922c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307922

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03307923c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307923

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03307924c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307924

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'peel, core or seed' (http://purl.obolibrary.org/obo/FOODON_03420110) * formed as a result of 'alcohol-acetic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460123) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'food distillation process' (http://purl.obolibrary.org/obo/FOODON_03460270) * formed as a result of 'preservation by heat treatment' (http://purl.obolibrary.org/obo/FOODON_03470120) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03307926c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307926

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'alcohol-acetic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460123) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'preservation by heat treatment' (http://purl.obolibrary.org/obo/FOODON_03470120)

f o o d o n 03307928c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307928

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238)

f o o d o n 03307929c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307929

SIREN DB annotation: * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03307931c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307931

SIREN DB annotation: * has quality 'disintegrated or ground' (http://purl.obolibrary.org/obo/FOODON_03430136) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152)

f o o d o n 03307932c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307932

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'smoked by adding smoke concentrate' (http://purl.obolibrary.org/obo/FOODON_03460110) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03307933c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307933

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'smoked or smoke-flavored' (http://purl.obolibrary.org/obo/FOODON_03460172)

f o o d o n 03307934c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307934

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'smoked or smoke-flavored' (http://purl.obolibrary.org/obo/FOODON_03460172) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03307939c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307939

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03307940c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307940

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03307944c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307944

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03307945c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307945

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03307950c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307950

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * immersed in 'packed in water' (http://purl.obolibrary.org/obo/FOODON_03480017)

f o o d o n 03307951c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307951

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * immersed in 'packed in water' (http://purl.obolibrary.org/obo/FOODON_03480017)

f o o d o n 03307952c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307952

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'broth or stock' (http://purl.obolibrary.org/obo/FOODON_03420170)

f o o d o n 03307953c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307953

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'broth or stock' (http://purl.obolibrary.org/obo/FOODON_03420170)

f o o d o n 03307954c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307954

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03307955c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307955

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'cooking with fat or oil' (http://purl.obolibrary.org/obo/FOODON_03450024) * formed as a result of 'breaded or batter-coated' (http://purl.obolibrary.org/obo/FOODON_03460188)

f o o d o n 03307956c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307956

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'cooking with fat or oil' (http://purl.obolibrary.org/obo/FOODON_03450024) * formed as a result of 'fat or oil coated' (http://purl.obolibrary.org/obo/FOODON_03460233)

f o o d o n 03307957c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307957

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * immersed in 'packed in water' (http://purl.obolibrary.org/obo/FOODON_03480017)

f o o d o n 03307958c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307958

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * immersed in 'packed in water' (http://purl.obolibrary.org/obo/FOODON_03480017)

f o o d o n 03307960c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307960

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'breaded or batter-coated' (http://purl.obolibrary.org/obo/FOODON_03460188)

f o o d o n 03307961c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307961

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'cooking with fat or oil' (http://purl.obolibrary.org/obo/FOODON_03450024) * formed as a result of 'breaded or batter-coated' (http://purl.obolibrary.org/obo/FOODON_03460188) * formed as a result of 'fat or oil coated' (http://purl.obolibrary.org/obo/FOODON_03460233)

f o o d o n 03307962c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307962

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125)

f o o d o n 03307963c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307963

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * formed as a result of 'breaded or batter-coated' (http://purl.obolibrary.org/obo/FOODON_03460188) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03307964c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307964

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'ovary, roe' (http://purl.obolibrary.org/obo/FOODON_03420202) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * immersed in 'packed in salt brine' (http://purl.obolibrary.org/obo/FOODON_03480018)

f o o d o n 03307965c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307965

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * has substance added http://purl.obolibrary.org/obo/FOODON_03460153

f o o d o n 03307966c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307966

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * has substance added http://purl.obolibrary.org/obo/FOODON_03460153

f o o d o n 03307967c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307967

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03307968c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307968

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'smoked by smoke infiltration' (http://purl.obolibrary.org/obo/FOODON_03460118) * formed as a result of 'preservation by smoking' (http://purl.obolibrary.org/obo/FOODON_03470106)

f o o d o n 03307969c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307969

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108)

f o o d o n 03307970c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307970

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184 * has substance added 'vegetable fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460263) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03307971c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307971

SIREN DB annotation: * has quality 'sliced' (http://purl.obolibrary.org/obo/FOODON_03430137) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03307975c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307975

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194)

f o o d o n 03307976c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307976

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'physical/chemical modification process' (http://purl.obolibrary.org/obo/FOODON_03460130) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'chemical leavening agent added' (http://purl.obolibrary.org/obo/FOODON_03460351)

f o o d o n 03307979c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307979

SIREN DB annotation: * has quality 'divided or disintegrated' (http://purl.obolibrary.org/obo/FOODON_03430122) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03307981c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307981

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03307983c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307983

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'salted' (http://purl.obolibrary.org/obo/FOODON_03460173) * formed as a result of 'preservation by brining' (http://purl.obolibrary.org/obo/FOODON_03470137) * immersed in 'packed in salt brine' (http://purl.obolibrary.org/obo/FOODON_03480018)

f o o d o n 03307986c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307986

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03307987c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307987

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03307992c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307992

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03307996c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307996

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03307997c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307997

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03307999c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03307999

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308000c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308000

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308001c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308001

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308006c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308006

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'ovary, roe' (http://purl.obolibrary.org/obo/FOODON_03420202)

f o o d o n 03308007c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308007

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308012c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308012

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308013c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308013

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part, with bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420243)

f o o d o n 03308014c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308014

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308015c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308015

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308016c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308016

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308018c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308018

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268)

f o o d o n 03308019c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308019

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308020c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308020

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308021c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308021

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308022c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308022

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308023c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308023

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308024c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308024

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308025c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308025

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308027c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308027

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308029c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308029

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308031c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308031

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308032c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308032

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308033c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308033

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308034c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308034

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308036c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308036

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308037c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308037

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308039c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308039

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'smoked by smoke infiltration' (http://purl.obolibrary.org/obo/FOODON_03460118) * formed as a result of 'salted' (http://purl.obolibrary.org/obo/FOODON_03460173)

f o o d o n 03308040c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308040

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'food thawing process' (http://purl.obolibrary.org/obo/FOODON_03460241)

f o o d o n 03308041c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308041

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'skeletal meat part, with bone, with skin' (http://purl.obolibrary.org/obo/FOODON_03420265) * formed as a result of 'smoked or smoke-flavored' (http://purl.obolibrary.org/obo/FOODON_03460172)

f o o d o n 03308042c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308042

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03308043c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308043

SIREN DB annotation: * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308045c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308045

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'skin of body' (http://purl.obolibrary.org/obo/UBERON_0002097)

f o o d o n 03308046c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308046

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'cooking with fat or oil' (http://purl.obolibrary.org/obo/FOODON_03450024) * formed as a result of 'fat or oil coated' (http://purl.obolibrary.org/obo/FOODON_03460233)

f o o d o n 03308047c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308047

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'cooking in steam' (http://purl.obolibrary.org/obo/FOODON_03450021)

f o o d o n 03308048c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308048

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308049c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308049

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'breaded or batter-coated' (http://purl.obolibrary.org/obo/FOODON_03460188) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03308050c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308050

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'broth or stock' (http://purl.obolibrary.org/obo/FOODON_03420170)

f o o d o n 03308051c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308051

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'boiling' (http://purl.obolibrary.org/obo/FOODON_03450014) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03308053c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308053

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308054c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308054

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'water addition process' (http://purl.obolibrary.org/obo/FOODON_03460148) * immersed in 'packed in water' (http://purl.obolibrary.org/obo/FOODON_03480017)

f o o d o n 03308057c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308057

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308058c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308058

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03308059c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308059

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'whole animal, skinned, defeathered or scaled, eviscerated' (http://purl.obolibrary.org/obo/FOODON_03420120) * formed as a result of 'smoked by smoke infiltration' (http://purl.obolibrary.org/obo/FOODON_03460118) * formed as a result of 'salted' (http://purl.obolibrary.org/obo/FOODON_03460173) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03308060c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308060

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03308066c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308066

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'smoked or smoke-flavored' (http://purl.obolibrary.org/obo/FOODON_03460172)

f o o d o n 03308067c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308067

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03308068c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308068

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308069c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308069

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'smoked or smoke-flavored' (http://purl.obolibrary.org/obo/FOODON_03460172) * formed as a result of 'preservation by smoking' (http://purl.obolibrary.org/obo/FOODON_03470106)

f o o d o n 03308070c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308070

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308071c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308071

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part, without bone, with skin' (http://purl.obolibrary.org/obo/FOODON_03420267) * formed as a result of 'breaded or batter-coated' (http://purl.obolibrary.org/obo/FOODON_03460188) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03308072c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308072

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268)

f o o d o n 03308073c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308073

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03308074c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308074

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part, without bone, with skin' (http://purl.obolibrary.org/obo/FOODON_03420267) * formed as a result of 'breaded or batter-coated' (http://purl.obolibrary.org/obo/FOODON_03460188)

f o o d o n 03308075c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308075

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268)

f o o d o n 03308076c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308076

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * formed as a result of 'breaded or batter-coated' (http://purl.obolibrary.org/obo/FOODON_03460188)

f o o d o n 03308077c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308077

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added 'dairy product added' (http://purl.obolibrary.org/obo/FOODON_03460242)

f o o d o n 03308078c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308078

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * immersed in 'packed in gravy or sauce' (http://purl.obolibrary.org/obo/FOODON_03480034)

f o o d o n 03308079c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308079

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147 * has substance added http://purl.obolibrary.org/obo/FOODON_03460153 * immersed in 'packed in gravy or sauce' (http://purl.obolibrary.org/obo/FOODON_03480034)

f o o d o n 03308080c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308080

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308081c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308081

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308082c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308082

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * has substance added http://purl.obolibrary.org/obo/FOODON_03460153

f o o d o n 03308084c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308084

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308085c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308085

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * immersed in 'packed in salt brine' (http://purl.obolibrary.org/obo/FOODON_03480018)

f o o d o n 03308087c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308087

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308088c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308088

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308090c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308090

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308091c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308091

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * immersed in 'packed in fat or oil' (http://purl.obolibrary.org/obo/FOODON_03480026)

f o o d o n 03308092c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308092

SIREN DB annotation: * surrounded by 'can' (http://purl.obolibrary.org/obo/FOODON_03490204) * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500023 * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * immersed in 'packed in gravy or sauce, vegetable' (http://purl.obolibrary.org/obo/FOODON_03480037)

f o o d o n 03308093c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308093

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308094c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308094

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308095c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308095

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308098c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308098

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308099c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308099

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308100c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308100

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308102c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308102

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308103c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308103

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308105c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308105

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308106c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308106

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308107c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308107

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308108c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308108

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03308109c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308109

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * immersed in 'packed in gravy or sauce, vegetable' (http://purl.obolibrary.org/obo/FOODON_03480037)

f o o d o n 03308112c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308112

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308114c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308114

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * formed as a result of 'salted' (http://purl.obolibrary.org/obo/FOODON_03460173) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'preservation by salting' (http://purl.obolibrary.org/obo/FOODON_03470103)

f o o d o n 03308115c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308115

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125)

f o o d o n 03308116c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308116

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151) * immersed in 'packed in gravy or sauce' (http://purl.obolibrary.org/obo/FOODON_03480034)

f o o d o n 03308119c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308119

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * derives from 'seed germ' (http://purl.obolibrary.org/obo/FOODON_03420182) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03308120c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308120

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308121c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308121

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308122c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308122

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part, with bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420243)

f o o d o n 03308123c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308123

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part, with bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420243)

f o o d o n 03308124c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308124

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125)

f o o d o n 03308125c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308125

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125)

f o o d o n 03308126c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308126

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03308127c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308127

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03308128c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308128

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308129c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308129

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part, with bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420243)

f o o d o n 03308130c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308130

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308132c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308132

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part, with bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420243)

f o o d o n 03308133c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308133

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03308134c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308134

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03308137c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308137

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308138c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308138

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03308142c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308142

SIREN DB annotation: * has quality 'semiliquid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430110) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151) * has substance added http://purl.obolibrary.org/obo/FOODON_03460185 * has substance added 'dairy product added' (http://purl.obolibrary.org/obo/FOODON_03460242) * immersed in 'packed in gravy or sauce' (http://purl.obolibrary.org/obo/FOODON_03480034)

f o o d o n 03308145c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308145

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'skeletal meat part, with bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420243) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03308146c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308146

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308147c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308147

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03308149c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308149

SIREN DB annotation: * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'formulated mix' (http://purl.obolibrary.org/obo/FOODON_03530074) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has substance added 'dairy product added' (http://purl.obolibrary.org/obo/FOODON_03460242)

f o o d o n 03308150c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308150

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'physical/chemical modification process' (http://purl.obolibrary.org/obo/FOODON_03460130) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03308151c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308151

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308152c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308152

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308153c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308153

SIREN DB annotation: * has quality 'liquid, high viscosity, with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430138) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03308154c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308154

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'breaded or batter-coated' (http://purl.obolibrary.org/obo/FOODON_03460188) * has substance added 'mushroom food product' (http://purl.obolibrary.org/obo/FOODON_00001287) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152)

f o o d o n 03308155c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308155

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'liquid, low viscosity, with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430149) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has substance added 'dairy product added' (http://purl.obolibrary.org/obo/FOODON_03460242)

f o o d o n 03308156c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308156

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'breaded or batter-coated' (http://purl.obolibrary.org/obo/FOODON_03460188) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03308158c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308158

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'breaded or batter-coated' (http://purl.obolibrary.org/obo/FOODON_03460188)

f o o d o n 03308159c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308159

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'breaded or batter-coated' (http://purl.obolibrary.org/obo/FOODON_03460188)

f o o d o n 03308162c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308162

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03308164c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308164

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308165c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308165

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308167c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308167

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308168c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308168

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308170c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308170

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308171c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308171

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308172c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308172

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308173c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308173

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308175c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308175

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308176c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308176

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308177c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308177

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308178c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308178

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308179c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308179

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308180c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308180

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308183c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308183

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308185c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308185

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308186c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308186

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308187c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308187

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308188c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308188

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308189c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308189

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308191c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308191

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308192c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308192

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308194c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308194

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308195c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308195

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308196c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308196

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308197c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308197

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308198c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308198

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308199c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308199

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308200c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308200

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308205c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308205

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308209c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308209

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * has quality 'red fish flesh' (http://purl.obolibrary.org/obo/FOODON_03530059) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308212c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308212

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308215c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308215

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308216c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308216

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308217c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308217

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308218c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308218

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308219c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308219

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308221c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308221

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221) * immersed in 'packed in fat or oil' (http://purl.obolibrary.org/obo/FOODON_03480026)

f o o d o n 03308222c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308222

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308223c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308223

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308224c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308224

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308225c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308225

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308227c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308227

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308228c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308228

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308229c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308229

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308230c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308230

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308232c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308232

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308233c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308233

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308235c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308235

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308238c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308238

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125)

f o o d o n 03308241c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308241

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308242c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308242

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308247c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308247

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part, with bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420243)

f o o d o n 03308251c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308251

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308253c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308253

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308256c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308256

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308258c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308258

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308259c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308259

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308262c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308262

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308263c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308263

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308268c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308268

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308269c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308269

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308270c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308270

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * has quality 'light fish flesh' (http://purl.obolibrary.org/obo/FOODON_03530057) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308272c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308272

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308273c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308273

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308274c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308274

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308275c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308275

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308276c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308276

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308280c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308280

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308283c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308283

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308286c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308286

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308288c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308288

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308289c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308289

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308290c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308290

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308291c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308291

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308292c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308292

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308294c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308294

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308295c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308295

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308298c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308298

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308300c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308300

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'divided or disintegrated' (http://purl.obolibrary.org/obo/FOODON_03430122) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'pink fish flesh' (http://purl.obolibrary.org/obo/FOODON_03530060) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03308301c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308301

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03308302c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308302

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308303c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308303

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03308304c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308304

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'pink fish flesh' (http://purl.obolibrary.org/obo/FOODON_03530060) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'smoked or smoke-flavored' (http://purl.obolibrary.org/obo/FOODON_03460172)

f o o d o n 03308305c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308305

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * has substance added 'food added' (http://purl.obolibrary.org/obo/FOODON_03460180)

f o o d o n 03308306c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308306

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'breaded or batter-coated' (http://purl.obolibrary.org/obo/FOODON_03460188) * has substance added 'mushroom food product' (http://purl.obolibrary.org/obo/FOODON_00001287) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152)

f o o d o n 03308307c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308307

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'breaded or batter-coated' (http://purl.obolibrary.org/obo/FOODON_03460188)

f o o d o n 03308308c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308308

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'breaded or batter-coated' (http://purl.obolibrary.org/obo/FOODON_03460188)

f o o d o n 03308309c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308309

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'cooking with fat or oil' (http://purl.obolibrary.org/obo/FOODON_03450024) * formed as a result of 'breaded or batter-coated' (http://purl.obolibrary.org/obo/FOODON_03460188) * formed as a result of 'fat or oil coated' (http://purl.obolibrary.org/obo/FOODON_03460233)

f o o d o n 03308310c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308310

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184 * has substance added http://purl.obolibrary.org/obo/FOODON_03460185 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03308311c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308311

SIREN DB annotation: * has quality 'sliced' (http://purl.obolibrary.org/obo/FOODON_03430137) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308312c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308312

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'breaded or batter-coated' (http://purl.obolibrary.org/obo/FOODON_03460188)

f o o d o n 03308314c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308314

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * has quality 'pink fish flesh' (http://purl.obolibrary.org/obo/FOODON_03530060) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308315c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308315

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308316c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308316

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03308318c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308318

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03308324c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308324

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308325c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308325

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308326c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308326

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'smoked or smoke-flavored' (http://purl.obolibrary.org/obo/FOODON_03460172) * immersed in 'packed in fat or oil' (http://purl.obolibrary.org/obo/FOODON_03480026)

f o o d o n 03308327c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308327

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * immersed in 'packed in fat or oil' (http://purl.obolibrary.org/obo/FOODON_03480026)

f o o d o n 03308328c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308328

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'smoked or smoke-flavored' (http://purl.obolibrary.org/obo/FOODON_03460172) * immersed in 'packed in fat or oil' (http://purl.obolibrary.org/obo/FOODON_03480026)

f o o d o n 03308329c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308329

SIREN DB annotation: * surrounded by 'can' (http://purl.obolibrary.org/obo/FOODON_03490204) * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500023 * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * immersed in 'packed in fat or oil' (http://purl.obolibrary.org/obo/FOODON_03480026)

f o o d o n 03308330c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308330

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * immersed in 'packed in fat or oil' (http://purl.obolibrary.org/obo/FOODON_03480026)

f o o d o n 03308331c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308331

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308332c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308332

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308334c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308334

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308335c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308335

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268)

f o o d o n 03308336c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308336

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03308337c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308337

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308338c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308338

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308339c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308339

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * immersed in 'packed in fat or oil' (http://purl.obolibrary.org/obo/FOODON_03480026)

f o o d o n 03308340c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308340

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part, with bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420243)

f o o d o n 03308341c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308341

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part, with bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420243)

f o o d o n 03308342c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308342

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'boiling' (http://purl.obolibrary.org/obo/FOODON_03450014) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03308343c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308343

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308349c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308349

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308350c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308350

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125)

f o o d o n 03308351c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308351

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308352c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308352

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308354c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308354

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'skeletal meat part, with bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420243) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03308355c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308355

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03308356c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308356

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03308357c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308357

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * has substance added http://purl.obolibrary.org/obo/FOODON_03460153

f o o d o n 03308358c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308358

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308360c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308360

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03308361c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308361

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * has substance added 'food added' (http://purl.obolibrary.org/obo/FOODON_03460180)

f o o d o n 03308365c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308365

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308366c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308366

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308367c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308367

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added http://purl.obolibrary.org/obo/FOODON_03460191 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * immersed in 'packed in gravy or sauce, meat' (http://purl.obolibrary.org/obo/FOODON_03480036)

f o o d o n 03308368c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308368

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308369c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308369

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308370c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308370

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part, with bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420243)

f o o d o n 03308371c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308371

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308374c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308374

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308376c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308376

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308377c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308377

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part, with bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420243)

f o o d o n 03308378c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308378

SIREN DB annotation: * has quality 'liquid, high viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430121) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has substance added 'dairy product added' (http://purl.obolibrary.org/obo/FOODON_03460242)

f o o d o n 03308379c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308379

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'smoked or smoke-flavored' (http://purl.obolibrary.org/obo/FOODON_03460172)

f o o d o n 03308382c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308382

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal, skinned, defeathered or scaled, eviscerated' (http://purl.obolibrary.org/obo/FOODON_03420120) * formed as a result of 'smoked by smoke infiltration' (http://purl.obolibrary.org/obo/FOODON_03460118) * formed as a result of 'salted' (http://purl.obolibrary.org/obo/FOODON_03460173) * formed as a result of 'preservation by smoking' (http://purl.obolibrary.org/obo/FOODON_03470106)

f o o d o n 03308383c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308383

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * formed as a result of 'cooking with added fat or oil' (http://purl.obolibrary.org/obo/FOODON_03450025) * formed as a result of 'breaded or batter-coated' (http://purl.obolibrary.org/obo/FOODON_03460188) * formed as a result of 'fat or oil coated' (http://purl.obolibrary.org/obo/FOODON_03460233)

f o o d o n 03308384c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308384

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03308385c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308385

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308387c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308387

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'broth or stock' (http://purl.obolibrary.org/obo/FOODON_03420170)

f o o d o n 03308388c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308388

SIREN DB annotation: * has quality 'liquid, low viscosity, with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430149) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'broth or stock' (http://purl.obolibrary.org/obo/FOODON_03420170) * has substance added http://purl.obolibrary.org/obo/FOODON_03460153 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03308391c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308391

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125)

f o o d o n 03308393c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308393

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308394c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308394

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308395c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308395

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'breaded or batter-coated' (http://purl.obolibrary.org/obo/FOODON_03460188) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03308396c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308396

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308397c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308397

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308399c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308399

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * derives from 'whole animal, skinned, defeathered or scaled, eviscerated' (http://purl.obolibrary.org/obo/FOODON_03420120) * has substance added 'gelatin added' (http://purl.obolibrary.org/obo/FOODON_03460165) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * immersed in 'packed in gelatin' (http://purl.obolibrary.org/obo/FOODON_03480035)

f o o d o n 03308400c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308400

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'preservation by brining' (http://purl.obolibrary.org/obo/FOODON_03470137) * immersed in 'packed in salt brine' (http://purl.obolibrary.org/obo/FOODON_03480018)

f o o d o n 03308401c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308401

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'preservation by brining' (http://purl.obolibrary.org/obo/FOODON_03470137) * immersed in 'packed in salt brine' (http://purl.obolibrary.org/obo/FOODON_03480018)

f o o d o n 03308402c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308402

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03308404c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308404

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125)

f o o d o n 03308405c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308405

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * formed as a result of 'breaded or batter-coated' (http://purl.obolibrary.org/obo/FOODON_03460188)

f o o d o n 03308407c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308407

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * immersed in 'packed in gravy or sauce, vegetable' (http://purl.obolibrary.org/obo/FOODON_03480037)

f o o d o n 03308408c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308408

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03308411c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308411

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'breaded or batter-coated' (http://purl.obolibrary.org/obo/FOODON_03460188) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03308413c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308413

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308415c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308415

SIREN DB annotation: * has quality 'liquid, high viscosity, with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430138) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'broth or stock' (http://purl.obolibrary.org/obo/FOODON_03420170) * has substance added http://purl.obolibrary.org/obo/FOODON_03460153 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has substance added 'dairy product added' (http://purl.obolibrary.org/obo/FOODON_03460242)

f o o d o n 03308416c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308416

SIREN DB annotation: * has quality 'liquid, high viscosity, with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430138) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'broth or stock' (http://purl.obolibrary.org/obo/FOODON_03420170) * has substance added http://purl.obolibrary.org/obo/FOODON_03460153 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has substance added 'dairy product added' (http://purl.obolibrary.org/obo/FOODON_03460242)

f o o d o n 03308417c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308417

SIREN DB annotation: * has quality 'liquid, high viscosity, with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430138) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'broth or stock' (http://purl.obolibrary.org/obo/FOODON_03420170) * has substance added http://purl.obolibrary.org/obo/FOODON_03460153 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has substance added 'dairy product added' (http://purl.obolibrary.org/obo/FOODON_03460242)

f o o d o n 03308420c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308420

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125)

f o o d o n 03308421c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308421

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308422c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308422

SIREN DB annotation: * has quality 'liquid, low viscosity, with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430149) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03308425c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308425

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * immersed in 'packed in salt brine' (http://purl.obolibrary.org/obo/FOODON_03480018)

f o o d o n 03308426c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308426

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * formed as a result of 'preservation by chilling' (http://purl.obolibrary.org/obo/FOODON_03470131) * immersed in 'packed in salt brine' (http://purl.obolibrary.org/obo/FOODON_03480018)

f o o d o n 03308427c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308427

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308428c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308428

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308429c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308429

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308430c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308430

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308431c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308431

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308432c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308432

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308433c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308433

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308434c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308434

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308435c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308435

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308437c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308437

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308439c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308439

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03308441c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308441

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308442c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308442

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308443c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308443

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308444c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308444

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308446c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308446

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * has quality 'white fish flesh' (http://purl.obolibrary.org/obo/FOODON_03530056) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308447c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308447

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308449c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308449

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308451c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308451

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308452c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308452

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308453c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308453

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308455c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308455

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308456c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308456

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308457c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308457

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308459c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308459

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308460c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308460

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308461c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308461

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308462c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308462

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308464c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308464

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308465c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308465

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308481c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308481

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308482c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308482

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308485c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308485

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * derives from 'fruit, peel present, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420139) * has substance added http://purl.obolibrary.org/obo/FOODON_03460153 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03308486c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308486

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal, skinned, defeathered or scaled, eviscerated' (http://purl.obolibrary.org/obo/FOODON_03420120)

f o o d o n 03308487c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308487

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'divided into pieces, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430115) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'pod containing small, immature seed' (http://purl.obolibrary.org/obo/FOODON_03420169) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03308488c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308488

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'sliced' (http://purl.obolibrary.org/obo/FOODON_03430137) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'pod containing small, immature seed' (http://purl.obolibrary.org/obo/FOODON_03420169) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03308489c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308489

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'ripe or mature' (http://purl.obolibrary.org/obo/FOODON_03530052) * derives from 'pod containing small, immature seed' (http://purl.obolibrary.org/obo/FOODON_03420169) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03308490c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308490

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'sliced' (http://purl.obolibrary.org/obo/FOODON_03430137) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'pod containing small, immature seed' (http://purl.obolibrary.org/obo/FOODON_03420169) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03308491c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308491

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'unripe or immature' (http://purl.obolibrary.org/obo/FOODON_03530051) * derives from 'pod containing small, immature seed' (http://purl.obolibrary.org/obo/FOODON_03420169) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03308493c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308493

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added http://purl.obolibrary.org/obo/FOODON_03460153 * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03308496c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308496

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'breaded or batter-coated' (http://purl.obolibrary.org/obo/FOODON_03460188)

f o o d o n 03308497c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308497

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'floret or flower' (http://purl.obolibrary.org/obo/FOODON_03420237) * has substance added http://purl.obolibrary.org/obo/FOODON_03460143 * immersed in 'packed in gravy or sauce, dairy or egg component' (http://purl.obolibrary.org/obo/FOODON_03480033)

f o o d o n 03308499c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308499

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308501c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308501

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'fruit, peel present, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420139) * formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212

f o o d o n 03308502c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308502

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'fruit, peel present, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420139) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * has substance added 'ingredient added (TO BE REVISED)' (http://purl.obolibrary.org/obo/FOODON_03460225)

f o o d o n 03308503c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308503

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'protein extract, concentrate or isolate' (http://purl.obolibrary.org/obo/FOODON_03420236) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03308504c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308504

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'beverage base, liquid' (http://purl.obolibrary.org/obo/FOODON_03530091) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03308505c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308505

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'beverage base, liquid' (http://purl.obolibrary.org/obo/FOODON_03530091) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03308506c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308506

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whole plant or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420150) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03308507c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308507

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'sliced' (http://purl.obolibrary.org/obo/FOODON_03430137) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whole plant or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420150) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added 'butter added' (http://purl.obolibrary.org/obo/FOODON_03460271) * immersed in 'packed in gravy or sauce, dairy or egg component' (http://purl.obolibrary.org/obo/FOODON_03480033)

f o o d o n 03308508c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308508

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'sliced' (http://purl.obolibrary.org/obo/FOODON_03430137) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whole plant or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420150) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added 'butter added' (http://purl.obolibrary.org/obo/FOODON_03460271) * immersed in 'packed in gravy or sauce, dairy or egg component' (http://purl.obolibrary.org/obo/FOODON_03480033)

f o o d o n 03308509c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308509

SIREN DB annotation: * has quality 'sliced' (http://purl.obolibrary.org/obo/FOODON_03430137) * derives from 'whole plant or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420150) * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160) * has substance added 'butter added' (http://purl.obolibrary.org/obo/FOODON_03460271)

f o o d o n 03308510c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308510

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole plant or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420150)

f o o d o n 03308513c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308513

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03308514c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308514

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * has quality 'dark meat' (http://purl.obolibrary.org/obo/FOODON_03530002) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308515c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308515

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'broth or stock' (http://purl.obolibrary.org/obo/FOODON_03420170)

f o o d o n 03308517c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308517

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03308518c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308518

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole plant or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420150)

f o o d o n 03308521c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308521

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * formed as a result of 'smoked or smoke-flavored' (http://purl.obolibrary.org/obo/FOODON_03460172)

f o o d o n 03308522c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308522

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'breaded or batter-coated' (http://purl.obolibrary.org/obo/FOODON_03460188) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03308524c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308524

SIREN DB annotation: * surrounded by 'can' (http://purl.obolibrary.org/obo/FOODON_03490204) * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500023 * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added http://purl.obolibrary.org/obo/FOODON_03460342 * immersed in 'packed in vegetable oil' (http://purl.obolibrary.org/obo/FOODON_03480021)

f o o d o n 03308527c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308527

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308531c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308531

SIREN DB annotation: * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'food added' (http://purl.obolibrary.org/obo/FOODON_03460180)

f o o d o n 03308532c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308532

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03308534c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308534

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308535c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308535

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part, with bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420243)

f o o d o n 03308536c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308536

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308537c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308537

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125)

f o o d o n 03308539c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308539

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125)

f o o d o n 03308540c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308540

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103)

f o o d o n 03308542c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308542

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103)

f o o d o n 03308543c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308543

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103)

f o o d o n 03308544c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308544

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103)

f o o d o n 03308545c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308545

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03308546c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308546

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103)

f o o d o n 03308547c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308547

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103)

f o o d o n 03308548c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308548

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103) * formed as a result of 'cooking with fat or oil' (http://purl.obolibrary.org/obo/FOODON_03450024) * formed as a result of 'fat or oil coated' (http://purl.obolibrary.org/obo/FOODON_03460233)

f o o d o n 03308549c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308549

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103) * formed as a result of 'breaded or batter-coated' (http://purl.obolibrary.org/obo/FOODON_03460188)

f o o d o n 03308550c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308550

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103) * formed as a result of 'cooking with fat or oil' (http://purl.obolibrary.org/obo/FOODON_03450024) * formed as a result of 'breaded or batter-coated' (http://purl.obolibrary.org/obo/FOODON_03460188) * formed as a result of 'fat or oil coated' (http://purl.obolibrary.org/obo/FOODON_03460233) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03308551c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308551

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103) * formed as a result of 'deep-frying' (http://purl.obolibrary.org/obo/FOODON_03450029) * formed as a result of 'fat or oil coated' (http://purl.obolibrary.org/obo/FOODON_03460233)

f o o d o n 03308552c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308552

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308555c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308555

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * has quality 'pink fish flesh' (http://purl.obolibrary.org/obo/FOODON_03530060) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308556c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308556

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308557c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308557

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * has consumer 'low sodium food' (http://purl.obolibrary.org/obo/FOODON_03510156)

f o o d o n 03308559c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308559

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308560c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308560

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'smoked by smoke infiltration' (http://purl.obolibrary.org/obo/FOODON_03460118) * formed as a result of 'salted' (http://purl.obolibrary.org/obo/FOODON_03460173) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'preservation by smoking' (http://purl.obolibrary.org/obo/FOODON_03470106)

f o o d o n 03308565c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308565

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * immersed in 'packed in gravy or sauce, vegetable' (http://purl.obolibrary.org/obo/FOODON_03480037)

f o o d o n 03308568c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308568

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03308569c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308569

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'breaded or batter-coated' (http://purl.obolibrary.org/obo/FOODON_03460188)

f o o d o n 03308570c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308570

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308571c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308571

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'breaded or batter-coated' (http://purl.obolibrary.org/obo/FOODON_03460188) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03308572c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308572

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has consumer 'food animal as consumer' (http://purl.obolibrary.org/obo/FOODON_03510015)

f o o d o n 03308573c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308573

SIREN DB annotation: * has quality 'disintegrated or ground' (http://purl.obolibrary.org/obo/FOODON_03430136) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308575c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308575

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103)

f o o d o n 03308576c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308576

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308578c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308578

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125)

f o o d o n 03308579c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308579

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125)

f o o d o n 03308580c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308580

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308581c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308581

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308582c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308582

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308583c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308583

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308585c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308585

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308587c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308587

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308591c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308591

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03308592c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308592

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03308593c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308593

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308595c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308595

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03308596c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308596

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has substance added 'vegetable fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460263)

f o o d o n 03308597c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308597

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150)

f o o d o n 03308598c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308598

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, with bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420243)

f o o d o n 03308599c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308599

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03308600c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308600

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03308601c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308601

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308602c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308602

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268)

f o o d o n 03308604c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308604

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03308605c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308605

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03308608c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308608

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308609c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308609

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308610c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308610

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125)

f o o d o n 03308611c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308611

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03308612c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308612

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03308613c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308613

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308614c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308614

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500050 * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184 * has substance added http://purl.obolibrary.org/obo/FOODON_03460185 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03308615c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308615

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * has substance added 'food added' (http://purl.obolibrary.org/obo/FOODON_03460180)

f o o d o n 03308616c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308616

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184 * has substance added http://purl.obolibrary.org/obo/FOODON_03460185 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03308617c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308617

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308618c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308618

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151) * has substance added http://purl.obolibrary.org/obo/FOODON_03460153 * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added http://purl.obolibrary.org/obo/FOODON_03460212

f o o d o n 03308619c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308619

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal, skinned, defeathered or scaled, eviscerated' (http://purl.obolibrary.org/obo/FOODON_03420120)

f o o d o n 03308621c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308621

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308622c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308622

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308624c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308624

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308625c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308625

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03308626c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308626

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308627c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308627

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308628c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308628

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103)

f o o d o n 03308629c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308629

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03308633c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308633

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125)

f o o d o n 03308636c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308636

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * formed as a result of 'breaded or batter-coated' (http://purl.obolibrary.org/obo/FOODON_03460188) * has substance added 'starch added' (http://purl.obolibrary.org/obo/FOODON_03460146) * has substance added http://purl.obolibrary.org/obo/FOODON_03460153

f o o d o n 03308637c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308637

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) * has substance added http://purl.obolibrary.org/obo/FOODON_03460153 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03308638c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308638

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * has substance added http://purl.obolibrary.org/obo/FOODON_03460153

f o o d o n 03308641c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308641

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) * has substance added http://purl.obolibrary.org/obo/FOODON_03460153

f o o d o n 03308642c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308642

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268)

f o o d o n 03308643c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308643

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308644c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308644

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308646c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308646

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'boiling' (http://purl.obolibrary.org/obo/FOODON_03450014) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138)

f o o d o n 03308647c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308647

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103)

f o o d o n 03308649c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308649

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308654c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308654

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03308655c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308655

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308658c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308658

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308659c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308659

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308660c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308660

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03308661c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308661

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'breaded or batter-coated' (http://purl.obolibrary.org/obo/FOODON_03460188)

f o o d o n 03308663c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308663

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308665c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308665

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03308666c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308666

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * immersed in 'packed in water' (http://purl.obolibrary.org/obo/FOODON_03480017)

f o o d o n 03308668c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308668

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03308669c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308669

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'breaded or batter-coated' (http://purl.obolibrary.org/obo/FOODON_03460188)

f o o d o n 03308671c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308671

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'breaded or batter-coated' (http://purl.obolibrary.org/obo/FOODON_03460188) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03308673c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308673

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * immersed in 'packed in gravy or sauce' (http://purl.obolibrary.org/obo/FOODON_03480034)

f o o d o n 03308675c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308675

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308676c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308676

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308678c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308678

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268)

f o o d o n 03308679c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308679

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308680c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308680

SIREN DB annotation: * has quality 'liquid, low viscosity, with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430149) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has substance added 'dairy product added' (http://purl.obolibrary.org/obo/FOODON_03460242)

f o o d o n 03308681c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308681

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308682c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308682

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308684c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308684

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'smoked or smoke-flavored' (http://purl.obolibrary.org/obo/FOODON_03460172)

f o o d o n 03308685c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308685

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'cooking with added fat or oil' (http://purl.obolibrary.org/obo/FOODON_03450025) * formed as a result of 'fat or oil coated' (http://purl.obolibrary.org/obo/FOODON_03460233) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03308688c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308688

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * has substance added http://purl.obolibrary.org/obo/FOODON_03460153 * has substance added 'soy protein added' (http://purl.obolibrary.org/obo/FOODON_03460257)

f o o d o n 03308689c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308689

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308691c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308691

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308693c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308693

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03308694c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308694

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part, with bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420243)

f o o d o n 03308695c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308695

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * has substance added 'food added' (http://purl.obolibrary.org/obo/FOODON_03460180)

f o o d o n 03308697c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308697

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308698c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308698

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * has substance added 'food added' (http://purl.obolibrary.org/obo/FOODON_03460180)

f o o d o n 03308700c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308700

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308701c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308701

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'smoked or smoke-flavored' (http://purl.obolibrary.org/obo/FOODON_03460172)

f o o d o n 03308703c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308703

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03308704c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308704

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03308706c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308706

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420168)

f o o d o n 03308707c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308707

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03308708c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308708

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03308711c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308711

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'light fish flesh' (http://purl.obolibrary.org/obo/FOODON_03530057) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03308712c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308712

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, with bone, with skin' (http://purl.obolibrary.org/obo/FOODON_03420265) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03308714c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308714

SIREN DB annotation: * surrounded by 'can' (http://purl.obolibrary.org/obo/FOODON_03490204) * has quality 'divided into pieces, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430115) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500024 * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * immersed in 'packed in gelatin' (http://purl.obolibrary.org/obo/FOODON_03480035)

f o o d o n 03308716c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308716

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03308717c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308717

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03308719c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308719

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308723c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308723

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308726c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308726

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'smoked or smoke-flavored' (http://purl.obolibrary.org/obo/FOODON_03460172) * immersed in 'packed in vegetable oil' (http://purl.obolibrary.org/obo/FOODON_03480021)

f o o d o n 03308728c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308728

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whole animal, with skin, feathers or scales, not eviscerated' (http://purl.obolibrary.org/obo/FOODON_03420275) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * immersed in 'packed in gelatin' (http://purl.obolibrary.org/obo/FOODON_03480035)

f o o d o n 03308729c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308729

SIREN DB annotation: * surrounded by 'can' (http://purl.obolibrary.org/obo/FOODON_03490204) * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500024 * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * immersed in 'packed in gelatin' (http://purl.obolibrary.org/obo/FOODON_03480035)

f o o d o n 03308730c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308730

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308731c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308731

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03308732c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308732

SIREN DB annotation: * surrounded by 'can' (http://purl.obolibrary.org/obo/FOODON_03490204) * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500024 * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * immersed in 'packed in salt brine' (http://purl.obolibrary.org/obo/FOODON_03480018)

f o o d o n 03308733c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308733

SIREN DB annotation: * surrounded by 'can' (http://purl.obolibrary.org/obo/FOODON_03490204) * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500024 * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * immersed in 'packed in water' (http://purl.obolibrary.org/obo/FOODON_03480017)

f o o d o n 03308735c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308735

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03308745c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308745

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308746c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308746

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103)

f o o d o n 03308747c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308747

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'ovary, roe' (http://purl.obolibrary.org/obo/FOODON_03420202)

f o o d o n 03308748c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308748

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'skeletal meat part, with bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420243) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03308749c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308749

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'skeletal meat part, with bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420243) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03308753c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308753

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308755c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308755

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308756c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308756

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308758c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308758

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308759c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308759

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308760c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308760

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03308761c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308761

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308763c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308763

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'skeletal meat part, with bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420243) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * has substance added 'food added' (http://purl.obolibrary.org/obo/FOODON_03460180)

f o o d o n 03308764c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308764

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308766c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308766

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308767c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308767

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308768c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308768

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308769c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308769

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308770c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308770

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03308771c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308771

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308773c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308773

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308775c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308775

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308777c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308777

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308779c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308779

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03308780c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308780

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03308782c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308782

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03308783c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308783

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308785c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308785

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308787c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308787

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308789c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308789

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308790c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308790

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308791c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308791

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125)

f o o d o n 03308792c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308792

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308794c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308794

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125)

f o o d o n 03308795c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308795

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308796c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308796

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'whole plant or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420150)

f o o d o n 03308797c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308797

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'breaded or batter-coated' (http://purl.obolibrary.org/obo/FOODON_03460188)

f o o d o n 03308799c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308799

SIREN DB annotation: * has quality 'formulated mix' (http://purl.obolibrary.org/obo/FOODON_03530074) * derives from 'broth or stock' (http://purl.obolibrary.org/obo/FOODON_03420170) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03308800c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308800

SIREN DB annotation: * has quality 'formulated mix' (http://purl.obolibrary.org/obo/FOODON_03530074) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03308801c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308801

SIREN DB annotation: * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'formulated mix' (http://purl.obolibrary.org/obo/FOODON_03530074) * formed as a result of 'instantizing process' (http://purl.obolibrary.org/obo/FOODON_03460169) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03308802c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308802

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'breaded or batter-coated' (http://purl.obolibrary.org/obo/FOODON_03460188)

f o o d o n 03308804c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308804

SIREN DB annotation: * has quality 'liquid, high viscosity, with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430138) * derives from 'broth or stock' (http://purl.obolibrary.org/obo/FOODON_03420170) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03308805c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308805

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * derives from 'broth or stock' (http://purl.obolibrary.org/obo/FOODON_03420170) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03308807c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308807

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308808c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308808

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'breaded or batter-coated' (http://purl.obolibrary.org/obo/FOODON_03460188) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03308809c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308809

SIREN DB annotation: * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'formulated mix' (http://purl.obolibrary.org/obo/FOODON_03530074) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03308810c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308810

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'breaded or batter-coated' (http://purl.obolibrary.org/obo/FOODON_03460188) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03308811c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308811

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added http://purl.obolibrary.org/obo/FOODON_03460153

f o o d o n 03308812c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308812

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308813c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308813

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * immersed in 'packed in gravy or sauce, vegetable' (http://purl.obolibrary.org/obo/FOODON_03480037)

f o o d o n 03308814c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308814

SIREN DB annotation: * has quality 'semiliquid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430110) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151) * has substance added http://purl.obolibrary.org/obo/FOODON_03460185 * has substance added 'dairy product added' (http://purl.obolibrary.org/obo/FOODON_03460242) * immersed in 'packed in gravy or sauce' (http://purl.obolibrary.org/obo/FOODON_03480034)

f o o d o n 03308816c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308816

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'ovary, roe' (http://purl.obolibrary.org/obo/FOODON_03420202)

f o o d o n 03308817c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308817

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03308818c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308818

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308819c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308819

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308820c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308820

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308821c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308821

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308823c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308823

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03308825c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308825

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03308827c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308827

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03308828c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308828

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308829c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308829

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * has substance added http://purl.obolibrary.org/obo/FOODON_03460153 * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03308830c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308830

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308832c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308832

SIREN DB annotation: * surrounded by 'aluminum container' (http://purl.obolibrary.org/obo/FOODON_03490182) * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500042 * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151) * has substance added http://purl.obolibrary.org/obo/FOODON_03460153 * has substance added http://purl.obolibrary.org/obo/FOODON_03460186

f o o d o n 03308833c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308833

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308836c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308836

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308837c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308837

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308839c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308839

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308841c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308841

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308842c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308842

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308844c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308844

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308847c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308847

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125)

f o o d o n 03308849c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308849

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125)

f o o d o n 03308851c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308851

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125)

f o o d o n 03308852c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308852

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308858c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308858

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308862c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308862

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308863c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308863

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308864c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308864

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125)

f o o d o n 03308865c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308865

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308870c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308870

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308871c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308871

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308873c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308873

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308879c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308879

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03308880c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308880

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'whole plant or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420150)

f o o d o n 03308882c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308882

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03308883c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308883

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal, skinned, defeathered or scaled, eviscerated' (http://purl.obolibrary.org/obo/FOODON_03420120)

f o o d o n 03308884c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308884

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03308886c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308886

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308887c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308887

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308888c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308888

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308889c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308889

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308892c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308892

SIREN DB annotation: * has quality 'cut into long pieces' (http://purl.obolibrary.org/obo/FOODON_03430141) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'stomach' (http://purl.obolibrary.org/obo/UBERON_0000945) * formed as a result of 'smoked by smoke infiltration' (http://purl.obolibrary.org/obo/FOODON_03460118) * formed as a result of 'preservation by smoking' (http://purl.obolibrary.org/obo/FOODON_03470106)

f o o d o n 03308893c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308893

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308894c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308894

SIREN DB annotation: * has quality 'sliced' (http://purl.obolibrary.org/obo/FOODON_03430137) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'smoked or smoke-flavored' (http://purl.obolibrary.org/obo/FOODON_03460172) * immersed in 'packed in fat or oil' (http://purl.obolibrary.org/obo/FOODON_03480026)

f o o d o n 03308895c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308895

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308897c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308897

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308899c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308899

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308901c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308901

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308902c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308902

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308904c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308904

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308905c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308905

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308907c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308907

SIREN DB annotation: * surrounded by 'can' (http://purl.obolibrary.org/obo/FOODON_03490204) * has quality 'divided into pieces, thickness more than 1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430125) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'white fish flesh' (http://purl.obolibrary.org/obo/FOODON_03530056) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500023 * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03308909c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308909

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420168) * formed as a result of 'cooking with fat or oil' (http://purl.obolibrary.org/obo/FOODON_03450024) * formed as a result of 'fat or oil coated' (http://purl.obolibrary.org/obo/FOODON_03460233)

f o o d o n 03308910c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308910

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308911c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308911

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308912c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308912

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308913c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308913

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308914c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308914

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * immersed in 'packed in gravy or sauce' (http://purl.obolibrary.org/obo/FOODON_03480034)

f o o d o n 03308915c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308915

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * immersed in 'packed in gravy or sauce' (http://purl.obolibrary.org/obo/FOODON_03480034)

f o o d o n 03308916c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308916

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * immersed in 'packed in gravy or sauce' (http://purl.obolibrary.org/obo/FOODON_03480034)

f o o d o n 03308917c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308917

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * immersed in 'packed in gravy or sauce' (http://purl.obolibrary.org/obo/FOODON_03480034)

f o o d o n 03308918c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308918

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125)

f o o d o n 03308919c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308919

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308920c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308920

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308921c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308921

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03308923c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308923

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125)

f o o d o n 03308925c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308925

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'whole animal, skinned, defeathered or scaled, eviscerated' (http://purl.obolibrary.org/obo/FOODON_03420120) * formed as a result of 'smoked by smoke infiltration' (http://purl.obolibrary.org/obo/FOODON_03460118) * formed as a result of 'salted' (http://purl.obolibrary.org/obo/FOODON_03460173) * formed as a result of 'preservation by smoking' (http://purl.obolibrary.org/obo/FOODON_03470106)

f o o d o n 03308928c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308928

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'smoked or smoke-flavored' (http://purl.obolibrary.org/obo/FOODON_03460172)

f o o d o n 03308929c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308929

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03308931c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308931

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308932c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308932

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03308934c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308934

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03308938c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308938

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * formed as a result of 'smoked by smoke infiltration' (http://purl.obolibrary.org/obo/FOODON_03460118) * formed as a result of 'salted' (http://purl.obolibrary.org/obo/FOODON_03460173) * formed as a result of 'preservation by smoking' (http://purl.obolibrary.org/obo/FOODON_03470106)

f o o d o n 03308939c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308939

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308941c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308941

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308944c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308944

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308946c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308946

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308947c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308947

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308951c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308951

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308952c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308952

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308955c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308955

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308956c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308956

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308960c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308960

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308961c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308961

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308964c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308964

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125)

f o o d o n 03308966c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308966

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308967c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308967

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308968c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308968

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125)

f o o d o n 03308971c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308971

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308972c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308972

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308974c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308974

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308976c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308976

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308977c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308977

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308979c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308979

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308980c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308980

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308982c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308982

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308983c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308983

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308984c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308984

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308985c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308985

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308987c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308987

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308988c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308988

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308989c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308989

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308990c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308990

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308991c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308991

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308992c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308992

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308997c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308997

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308998c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308998

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03308999c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03308999

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309000c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309000

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309002c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309002

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309003c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309003

SIREN DB annotation: * surrounded by 'can' (http://purl.obolibrary.org/obo/FOODON_03490204) * has quality 'divided into pieces, thickness more than 1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430125) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'white fish flesh' (http://purl.obolibrary.org/obo/FOODON_03530056) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500023 * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * immersed in 'packed in water' (http://purl.obolibrary.org/obo/FOODON_03480017)

f o o d o n 03309006c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309006

SIREN DB annotation: * surrounded by 'can' (http://purl.obolibrary.org/obo/FOODON_03490204) * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500024 * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03309009c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309009

SIREN DB annotation: * surrounded by 'can' (http://purl.obolibrary.org/obo/FOODON_03490204) * has quality 'divided into pieces, thickness more than 1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430125) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'white fish flesh' (http://purl.obolibrary.org/obo/FOODON_03530056) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500023 * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03309010c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309010

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03309012c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309012

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125)

f o o d o n 03309013c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309013

SIREN DB annotation: * surrounded by 'can' (http://purl.obolibrary.org/obo/FOODON_03490204) * has quality 'divided into pieces, thickness more than 1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430125) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500023 * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * immersed in 'packed in olive oil' (http://purl.obolibrary.org/obo/FOODON_03480038)

f o o d o n 03309014c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309014

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160)

f o o d o n 03309015c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309015

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03309016c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309016

SIREN DB annotation: * surrounded by 'can' (http://purl.obolibrary.org/obo/FOODON_03490204) * has quality 'divided into pieces, thickness more than 1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430125) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, with bone, with skin' (http://purl.obolibrary.org/obo/FOODON_03420265) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500024 * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03309019c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309019

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309023c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309023

SIREN DB annotation: * surrounded by 'can' (http://purl.obolibrary.org/obo/FOODON_03490204) * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500023 * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221) * immersed in 'packed in water' (http://purl.obolibrary.org/obo/FOODON_03480017)

f o o d o n 03309024c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309024

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309026c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309026

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03309028c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309028

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'smoked or smoke-flavored' (http://purl.obolibrary.org/obo/FOODON_03460172)

f o o d o n 03309029c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309029

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * immersed in 'packed in fat or oil' (http://purl.obolibrary.org/obo/FOODON_03480026)

f o o d o n 03309031c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309031

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * formed as a result of 'smoked or smoke-flavored' (http://purl.obolibrary.org/obo/FOODON_03460172) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03309033c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309033

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * formed as a result of 'breaded or batter-coated' (http://purl.obolibrary.org/obo/FOODON_03460188) * has substance added 'food added' (http://purl.obolibrary.org/obo/FOODON_03460180) * immersed in 'packed in gravy or sauce' (http://purl.obolibrary.org/obo/FOODON_03480034)

f o o d o n 03309036c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309036

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'food alkalization process' (http://purl.obolibrary.org/obo/FOODON_03460206)

f o o d o n 03309037c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309037

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125)

f o o d o n 03309043c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309043

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03309045c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309045

SIREN DB annotation: * has quality 'sliced' (http://purl.obolibrary.org/obo/FOODON_03430137) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03309047c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309047

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03309048c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309048

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03309049c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309049

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309051c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309051

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has substance added 'butter added' (http://purl.obolibrary.org/obo/FOODON_03460271) * immersed in 'packed in gravy or sauce' (http://purl.obolibrary.org/obo/FOODON_03480034)

f o o d o n 03309053c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309053

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'cooking with added fat or oil' (http://purl.obolibrary.org/obo/FOODON_03450025) * formed as a result of 'breaded or batter-coated' (http://purl.obolibrary.org/obo/FOODON_03460188) * formed as a result of 'fat or oil coated' (http://purl.obolibrary.org/obo/FOODON_03460233) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212

f o o d o n 03309055c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309055

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'breaded or batter-coated' (http://purl.obolibrary.org/obo/FOODON_03460188)

f o o d o n 03309056c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309056

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309058c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309058

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309062c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309062

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309065c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309065

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * formed as a result of 'breaded or batter-coated' (http://purl.obolibrary.org/obo/FOODON_03460188)

f o o d o n 03309066c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309066

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * formed as a result of 'breaded or batter-coated' (http://purl.obolibrary.org/obo/FOODON_03460188)

f o o d o n 03309069c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309069

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309070c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309070

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309073c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309073

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125)

f o o d o n 03309076c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309076

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309077c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309077

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125)

f o o d o n 03309078c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309078

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309079c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309079

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268)

f o o d o n 03309083c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309083

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309084c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309084

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309085c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309085

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309086c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309086

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309087c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309087

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309088c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309088

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309090c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309090

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125)

f o o d o n 03309091c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309091

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125)

f o o d o n 03309093c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309093

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309095c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309095

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125)

f o o d o n 03309096c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309096

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'breaded or batter-coated' (http://purl.obolibrary.org/obo/FOODON_03460188)

f o o d o n 03309097c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309097

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * formed as a result of 'deep-frying' (http://purl.obolibrary.org/obo/FOODON_03450029) * formed as a result of 'breaded or batter-coated' (http://purl.obolibrary.org/obo/FOODON_03460188) * formed as a result of 'fat or oil coated' (http://purl.obolibrary.org/obo/FOODON_03460233) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03309098c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309098

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309099c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309099

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * formed as a result of 'smoked by smoke infiltration' (http://purl.obolibrary.org/obo/FOODON_03460118) * formed as a result of 'salted' (http://purl.obolibrary.org/obo/FOODON_03460173) * formed as a result of 'preservation by smoking' (http://purl.obolibrary.org/obo/FOODON_03470106)

f o o d o n 03309100c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309100

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'cooking with added fat or oil' (http://purl.obolibrary.org/obo/FOODON_03450025) * formed as a result of 'fat or oil coated' (http://purl.obolibrary.org/obo/FOODON_03460233)

f o o d o n 03309101c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309101

SIREN DB annotation: * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309102c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309102

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03309103c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309103

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03309104c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309104

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * formed as a result of 'smoked or smoke-flavored' (http://purl.obolibrary.org/obo/FOODON_03460172) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212

f o o d o n 03309105c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309105

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268)

f o o d o n 03309106c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309106

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125)

f o o d o n 03309107c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309107

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309108c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309108

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309109c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309109

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309110c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309110

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309112c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309112

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309113c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309113

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309114c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309114

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309117c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309117

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309118c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309118

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03309119c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309119

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309120c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309120

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309122c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309122

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309123c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309123

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03309124c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309124

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309125c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309125

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309126c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309126

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309127c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309127

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03309128c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309128

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125)

f o o d o n 03309130c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309130

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309131c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309131

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125)

f o o d o n 03309133c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309133

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309136c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309136

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125)

f o o d o n 03309137c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309137

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03309138c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309138

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309139c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309139

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309141c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309141

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309148c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309148

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309149c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309149

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125)

f o o d o n 03309151c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309151

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'home prepared' (http://purl.obolibrary.org/obo/FOODON_03530109) * derives from 'skeletal meat part, with bone, with skin' (http://purl.obolibrary.org/obo/FOODON_03420265) * formed as a result of 'cooking with added fat or oil' (http://purl.obolibrary.org/obo/FOODON_03450025) * formed as a result of 'breaded or batter-coated' (http://purl.obolibrary.org/obo/FOODON_03460188) * formed as a result of 'fat or oil coated' (http://purl.obolibrary.org/obo/FOODON_03460233)

f o o d o n 03309152c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309152

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309154c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309154

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309155c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309155

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309156c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309156

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309160c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309160

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309161c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309161

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309162c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309162

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309163c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309163

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309166c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309166

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309167c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309167

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309170c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309170

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309171c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309171

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309172c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309172

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309174c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309174

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309175c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309175

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309177c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309177

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03309178c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309178

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309179c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309179

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309180c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309180

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309182c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309182

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309184c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309184

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309186c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309186

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309190c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309190

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309191c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309191

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309193c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309193

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309194c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309194

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03309195c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309195

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03309196c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309196

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * has substance added http://purl.obolibrary.org/obo/FOODON_03460153 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * immersed in 'packed in gravy or sauce, meat' (http://purl.obolibrary.org/obo/FOODON_03480036)

f o o d o n 03309197c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309197

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309200c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309200

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309201c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309201

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309202c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309202

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309206c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309206

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309208c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309208

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal, skinned, defeathered or scaled, eviscerated' (http://purl.obolibrary.org/obo/FOODON_03420120) * formed as a result of 'salted' (http://purl.obolibrary.org/obo/FOODON_03460173) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'preservation by brining' (http://purl.obolibrary.org/obo/FOODON_03470137)

f o o d o n 03309210c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309210

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160) * formed as a result of 'pickling process' (http://purl.obolibrary.org/obo/FOODON_03460190) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * immersed in 'packed in vinegar' (http://purl.obolibrary.org/obo/FOODON_03480029)

f o o d o n 03309211c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309211

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309213c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309213

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309215c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309215

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309216c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309216

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309220c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309220

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309222c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309222

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309227c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309227

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309228c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309228

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309234c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309234

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309235c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309235

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309236c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309236

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309237c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309237

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309238c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309238

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309240c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309240

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125)

f o o d o n 03309241c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309241

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03309242c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309242

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125)

f o o d o n 03309243c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309243

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268)

f o o d o n 03309244c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309244

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268)

f o o d o n 03309245c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309245

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309247c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309247

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03309249c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309249

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420139) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added http://purl.obolibrary.org/obo/FOODON_03460153 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has substance added 'vegetable fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460263)

f o o d o n 03309250c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309250

SIREN DB annotation: * has quality 'liquid, low viscosity, with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430149) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'broth or stock' (http://purl.obolibrary.org/obo/FOODON_03420170) * has substance added http://purl.obolibrary.org/obo/FOODON_03460153 * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03309252c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309252

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212

f o o d o n 03309253c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309253

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'liver' (http://purl.obolibrary.org/obo/UBERON_0002107) * immersed in 'packed in fat or oil' (http://purl.obolibrary.org/obo/FOODON_03480026)

f o o d o n 03309254c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309254

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'freeze-drying' (http://purl.obolibrary.org/obo/FOODON_03470130) * has consumer 'food fish as consumer' (http://purl.obolibrary.org/obo/FOODON_03510011)

f o o d o n 03309257c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309257

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309259c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309259

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309260c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309260

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309261c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309261

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309263c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309263

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125)

f o o d o n 03309264c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309264

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309265c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309265

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309266c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309266

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309267c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309267

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309268c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309268

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309269c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309269

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309272c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309272

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309273c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309273

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309274c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309274

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309275c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309275

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03309276c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309276

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309277c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309277

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * formed as a result of 'breaded or batter-coated' (http://purl.obolibrary.org/obo/FOODON_03460188)

f o o d o n 03309278c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309278

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * formed as a result of 'breaded or batter-coated' (http://purl.obolibrary.org/obo/FOODON_03460188)

f o o d o n 03309279c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309279

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309280c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309280

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103)

f o o d o n 03309281c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309281

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309286c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309286

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309288c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309288

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125)

f o o d o n 03309289c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309289

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03309290c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309290

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * has quality 'pink fish flesh' (http://purl.obolibrary.org/obo/FOODON_03530060) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309291c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309291

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * has quality 'pink fish flesh' (http://purl.obolibrary.org/obo/FOODON_03530060) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309292c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309292

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309293c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309293

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309296c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309296

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309298c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309298

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309305c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309305

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309306c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309306

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309307c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309307

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03309309c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309309

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03309310c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309310

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03309313c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309313

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309318c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309318

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125)

f o o d o n 03309319c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309319

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125)

f o o d o n 03309322c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309322

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309323c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309323

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125)

f o o d o n 03309324c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309324

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309327c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309327

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309329c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309329

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03309330c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309330

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309332c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309332

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03309334c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309334

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309339c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309339

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309342c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309342

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309345c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309345

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309347c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309347

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03309354c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309354

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03309355c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309355

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'griddle cooking' (http://purl.obolibrary.org/obo/FOODON_03450008) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184 * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03309358c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309358

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03309360c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309360

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03309364c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309364

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness bigger than 7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430146) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole plant or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420150) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has consumer 'non-food animal as food consumer' (http://purl.obolibrary.org/obo/FOODON_03510013) * has consumer 'food animal as consumer' (http://purl.obolibrary.org/obo/FOODON_03510015)

f o o d o n 03309365c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309365

SIREN DB annotation: * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'formulated mix' (http://purl.obolibrary.org/obo/FOODON_03530074) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147 * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03309369c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309369

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * formed as a result of 'food hydrogenation proess' (http://purl.obolibrary.org/obo/FOODON_03460174) * formed as a result of 'food aeration process' (http://purl.obolibrary.org/obo/FOODON_03460178) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * immersed in 'packed with aerosol propellant' (http://purl.obolibrary.org/obo/FOODON_03480015)

f o o d o n 03309370c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309370

SIREN DB annotation: * surrounded by 'can' (http://purl.obolibrary.org/obo/FOODON_03490204) * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160) * immersed in 'packed with aerosol propellant' (http://purl.obolibrary.org/obo/FOODON_03480015)

f o o d o n 03309371c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309371

SIREN DB annotation: * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245)

f o o d o n 03309372c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309372

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460161) * has consumer 'food animal as consumer' (http://purl.obolibrary.org/obo/FOODON_03510015)

f o o d o n 03309373c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309373

SIREN DB annotation: * derives from 'protein extract, concentrate or isolate' (http://purl.obolibrary.org/obo/FOODON_03420236) * formed as a result of 'physical/chemical modification process' (http://purl.obolibrary.org/obo/FOODON_03460130) * has consumer 'fat special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510017) * has consumer 'cholesterol special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510041) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03309374c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309374

SIREN DB annotation: * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'cellulose' (http://purl.obolibrary.org/obo/FOODON_03420220) * formed as a result of 'food hydrolyzation process' (http://purl.obolibrary.org/obo/FOODON_03460277)

f o o d o n 03309379c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309379

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309380c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309380

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309381c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309381

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309382c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309382

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309383c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309383

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * formed as a result of 'breaded or batter-coated' (http://purl.obolibrary.org/obo/FOODON_03460188) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03309384c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309384

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'breaded or batter-coated' (http://purl.obolibrary.org/obo/FOODON_03460188)

f o o d o n 03309385c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309385

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309386c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309386

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * derives from 'starch' (http://purl.obolibrary.org/obo/FOODON_03420203) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added http://purl.obolibrary.org/obo/FOODON_03460279 * has consumer 'sugars free food' (http://purl.obolibrary.org/obo/FOODON_03510056)

f o o d o n 03309387c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309387

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'animal body or body part' (http://purl.obolibrary.org/obo/FOODON_03420127)

f o o d o n 03309388c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309388

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238)

f o o d o n 03309389c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309389

Note - curators are implementing "whole or pieces" rather than "whole and pieces". SIREN DB annotation: * has quality 'whole and pieces' (http://purl.obolibrary.org/obo/FOODON_03430104) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238)

f o o d o n 03309390c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309390

SIREN DB annotation: * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * has consumer 'food animal as consumer' (http://purl.obolibrary.org/obo/FOODON_03510015)

f o o d o n 03309393c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309393

SIREN DB annotation: * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'fast food restaurant prepared' (http://purl.obolibrary.org/obo/FOODON_03530111) * formed as a result of 'cooking with added fat or oil' (http://purl.obolibrary.org/obo/FOODON_03450025) * formed as a result of 'fat or oil coated' (http://purl.obolibrary.org/obo/FOODON_03460233)

f o o d o n 03309397c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309397

SIREN DB annotation: * has quality 'formulated mix' (http://purl.obolibrary.org/obo/FOODON_03530074) * derives from 'protein extract, concentrate or isolate' (http://purl.obolibrary.org/obo/FOODON_03420236) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has substance added 'vegetable fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460263)

f o o d o n 03309398c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309398

SIREN DB annotation: * has quality 'medium ground' (http://purl.obolibrary.org/obo/FOODON_03430117) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'instantizing process' (http://purl.obolibrary.org/obo/FOODON_03460169) * formed as a result of 'roasting seed process' (http://purl.obolibrary.org/obo/FOODON_03460391) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100)

f o o d o n 03309400c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309400

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added http://purl.obolibrary.org/obo/FOODON_03460153 * has substance added 'gelatin added' (http://purl.obolibrary.org/obo/FOODON_03460165) * has substance added http://purl.obolibrary.org/obo/FOODON_03460205 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * immersed in 'packed in broth' (http://purl.obolibrary.org/obo/FOODON_03480042)

f o o d o n 03309401c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309401

SIREN DB annotation: * has quality 'liquid, low viscosity, with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430149) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152)

f o o d o n 03309402c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309402

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'food texturing process' (http://purl.obolibrary.org/obo/FOODON_03460192) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158)

f o o d o n 03309403c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309403

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food puffing process' (http://purl.obolibrary.org/obo/FOODON_03460268) * formed as a result of 'preservation by adding chemicals' (http://purl.obolibrary.org/obo/FOODON_03470100) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added 'mineral added' (http://purl.obolibrary.org/obo/FOODON_03460159) * has substance added http://purl.obolibrary.org/obo/FOODON_03460163 * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194)

f o o d o n 03309404c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309404

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03309410c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309410

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'food distillation process' (http://purl.obolibrary.org/obo/FOODON_03460270) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104)

f o o d o n 03309411c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309411

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151)

f o o d o n 03309413c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309413

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03309415c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309415

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133)

f o o d o n 03309417c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309417

SIREN DB annotation: * has quality 'liquid, high viscosity' (http://purl.obolibrary.org/obo/FOODON_03430102) * derives from 'essential oil, oleoresin or other flavoring substance' (http://purl.obolibrary.org/obo/FOODON_03420260) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138)

f o o d o n 03309418c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309418

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03309422c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309422

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125)

f o o d o n 03309423c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309423

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part, without bone, with skin' (http://purl.obolibrary.org/obo/FOODON_03420267)

f o o d o n 03309424c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309424

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309425c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309425

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309426c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309426

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'salted' (http://purl.obolibrary.org/obo/FOODON_03460173) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'preservation by brining' (http://purl.obolibrary.org/obo/FOODON_03470137) * has substance added http://purl.obolibrary.org/obo/FOODON_03460341 * immersed in 'packed in olive oil' (http://purl.obolibrary.org/obo/FOODON_03480038)

f o o d o n 03309428c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309428

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309429c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309429

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103)

f o o d o n 03309430c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309430

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309431c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309431

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309432c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309432

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309433c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309433

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal, skinned, defeathered or scaled, eviscerated' (http://purl.obolibrary.org/obo/FOODON_03420120)

f o o d o n 03309435c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309435

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309438c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309438

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309439c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309439

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309442c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309442

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125)

f o o d o n 03309444c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309444

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03309445c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309445

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03309449c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309449

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309450c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309450

SIREN DB annotation: * has quality 'beverage base' (http://purl.obolibrary.org/obo/FOODON_03530088) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03309451c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309451

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208)

f o o d o n 03309453c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309453

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has substance added http://purl.obolibrary.org/obo/FOODON_03460191

f o o d o n 03309454c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309454

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * immersed in 'packed in gravy or sauce, vegetable' (http://purl.obolibrary.org/obo/FOODON_03480037)

f o o d o n 03309455c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309455

SIREN DB annotation: * has quality 'formulated mix' (http://purl.obolibrary.org/obo/FOODON_03530074) * formed as a result of 'flavoring added, artificial' (http://purl.obolibrary.org/obo/FOODON_03460228)

f o o d o n 03309457c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309457

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03309458c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309458

SIREN DB annotation: * has quality 'liquid, low viscosity, with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430149) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03309459c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309459

SIREN DB annotation: * has quality 'disintegrated or ground' (http://purl.obolibrary.org/obo/FOODON_03430136) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added http://purl.obolibrary.org/obo/FOODON_03460171 * has substance added http://purl.obolibrary.org/obo/FOODON_03460212

f o o d o n 03309460c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309460

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03309461c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309461

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03309462c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309462

SIREN DB annotation: * has quality 'liquid, low viscosity' (http://purl.obolibrary.org/obo/FOODON_03430109) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'broth or stock' (http://purl.obolibrary.org/obo/FOODON_03420170)

f o o d o n 03309463c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309463

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133)

f o o d o n 03309464c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309464

SIREN DB annotation: * has quality 'liquid, low viscosity, with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430149) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014)

f o o d o n 03309465c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309465

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'broth or stock' (http://purl.obolibrary.org/obo/FOODON_03420170) * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03309466c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309466

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'broth or stock' (http://purl.obolibrary.org/obo/FOODON_03420170) * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03309467c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309467

SIREN DB annotation: * has quality 'crystal' (http://purl.obolibrary.org/obo/FOODON_03430143) * has consumer 'low sodium food' (http://purl.obolibrary.org/obo/FOODON_03510156)

f o o d o n 03309468c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309468

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268)

f o o d o n 03309469c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309469

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268)

f o o d o n 03309470c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309470

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03309471c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309471

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309472c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309472

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309473c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309473

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'dark meat' (http://purl.obolibrary.org/obo/FOODON_03530002) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03309474c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309474

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03309475c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309475

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'animal body or body part' (http://purl.obolibrary.org/obo/FOODON_03420127) * formed as a result of 'cooking with inherent fat or oil' (http://purl.obolibrary.org/obo/FOODON_03450030) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'partial fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460247) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has consumer 'animal as consumer' (http://purl.obolibrary.org/obo/FOODON_03510021)

f o o d o n 03309477c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309477

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'dark meat' (http://purl.obolibrary.org/obo/FOODON_03530002) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160) * immersed in 'packed in gravy or sauce' (http://purl.obolibrary.org/obo/FOODON_03480034)

f o o d o n 03309478c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309478

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * has quality 'dark meat' (http://purl.obolibrary.org/obo/FOODON_03530002) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309479c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309479

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'dark meat' (http://purl.obolibrary.org/obo/FOODON_03530002) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151) * immersed in 'packed in gravy or sauce' (http://purl.obolibrary.org/obo/FOODON_03480034)

f o o d o n 03309480c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309480

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'protein extract, concentrate or isolate' (http://purl.obolibrary.org/obo/FOODON_03420236) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150)

f o o d o n 03309481c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309481

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103) * formed as a result of 'smoked or smoke-flavored' (http://purl.obolibrary.org/obo/FOODON_03460172) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03309482c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309482

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268)

f o o d o n 03309483c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309483

SIREN DB annotation: * has quality 'sliced, thin, below 0.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430145) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'cooking by dry heat' (http://purl.obolibrary.org/obo/FOODON_03450004) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'peservation by heat drying' (http://purl.obolibrary.org/obo/FOODON_03470117)

f o o d o n 03309484c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309484

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152)

f o o d o n 03309485c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309485

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238)

f o o d o n 03309486c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309486

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has substance added http://purl.obolibrary.org/obo/FOODON_03460297

f o o d o n 03309487c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309487

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420139) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'candying process' (http://purl.obolibrary.org/obo/FOODON_03460182) * formed as a result of 'preservation by adding sugar' (http://purl.obolibrary.org/obo/FOODON_03470146) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03309488c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309488

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03309489c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309489

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'full fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460248) * formed as a result of 'food homogenization or emulsification process' (http://purl.obolibrary.org/obo/FOODON_03460306) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has consumer 'low fat food' (http://purl.obolibrary.org/obo/FOODON_03510039)

f o o d o n 03309491c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309491

SIREN DB annotation: * surrounded by 'glass container' (http://purl.obolibrary.org/obo/FOODON_03490130) * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500040 * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'food distillation process' (http://purl.obolibrary.org/obo/FOODON_03460270) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03309492c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309492

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * has substance added http://purl.obolibrary.org/obo/FOODON_03460143 * has substance added http://purl.obolibrary.org/obo/FOODON_03460191 * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03309493c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309493

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * formed as a result of 'food hydrogenation proess' (http://purl.obolibrary.org/obo/FOODON_03460174) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has substance added 'vegetable fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460263)

f o o d o n 03309494c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309494

SIREN DB annotation: * has quality 'liquid, high viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430121) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'water addition process' (http://purl.obolibrary.org/obo/FOODON_03460148)

f o o d o n 03309495c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309495

SIREN DB annotation: * has quality 'liquid, low viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430114) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167)

f o o d o n 03309498c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309498

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309499c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309499

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420139) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500041 * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'candying process' (http://purl.obolibrary.org/obo/FOODON_03460182) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03309500c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309500

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * has substance added 'noncertified color added' (http://purl.obolibrary.org/obo/FOODON_03460106)

f o o d o n 03309501c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309501

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03309502c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309502

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'starch added' (http://purl.obolibrary.org/obo/FOODON_03460146) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158)

f o o d o n 03309503c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309503

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'whole egg without shell' (http://purl.obolibrary.org/obo/FOODON_03420225) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150)

f o o d o n 03309505c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309505

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03309506c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309506

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108)

f o o d o n 03309507c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309507

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03309508c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309508

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added http://purl.obolibrary.org/obo/FOODON_03460143 * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152)

f o o d o n 03309509c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309509

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03309510c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309510

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'carbonated by fermentation' (http://purl.obolibrary.org/obo/FOODON_03460246) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104)

f o o d o n 03309511c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309511

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'beverage base, liquid' (http://purl.obolibrary.org/obo/FOODON_03530091) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03309512c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309512

SIREN DB annotation: * has quality 'disintegrated or ground' (http://purl.obolibrary.org/obo/FOODON_03430136) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03309513c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309513

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03309514c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309514

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'boiling' (http://purl.obolibrary.org/obo/FOODON_03450014) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150)

f o o d o n 03309516c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309516

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03309517c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309517

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125)

f o o d o n 03309518c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309518

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03309519c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309519

SIREN DB annotation: * has quality 'disintegrated or ground' (http://purl.obolibrary.org/obo/FOODON_03430136) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238) * formed as a result of 'instantizing process' (http://purl.obolibrary.org/obo/FOODON_03460169) * formed as a result of 'roasting seed process' (http://purl.obolibrary.org/obo/FOODON_03460391)

f o o d o n 03309520c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309520

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309522c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309522

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal, skinned, defeathered or scaled, eviscerated' (http://purl.obolibrary.org/obo/FOODON_03420120)

f o o d o n 03309523c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309523

SIREN DB annotation: * has quality 'sliced, thin, below 0.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430145) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03309524c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309524

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03309525c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309525

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03309527c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309527

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * immersed in 'packed in gravy or sauce' (http://purl.obolibrary.org/obo/FOODON_03480034)

f o o d o n 03309528c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309528

SIREN DB annotation: * has quality 'formulated mix' (http://purl.obolibrary.org/obo/FOODON_03530074) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186

f o o d o n 03309529c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309529

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added 'vegetable fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460263)

f o o d o n 03309530c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309530

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184 * has substance added http://purl.obolibrary.org/obo/FOODON_03460186

f o o d o n 03309532c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309532

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * has quality 'meat color, undesignated or unknown (deprecated)' (http://purl.obolibrary.org/obo/FOODON_03530003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309536c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309536

SIREN DB annotation: * has quality 'crystal' (http://purl.obolibrary.org/obo/FOODON_03430143) * has substance added 'mineral added' (http://purl.obolibrary.org/obo/FOODON_03460159) * has substance added http://purl.obolibrary.org/obo/FOODON_03460163 * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194)

f o o d o n 03309538c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309538

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * formed as a result of 'salted' (http://purl.obolibrary.org/obo/FOODON_03460173)

f o o d o n 03309539c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309539

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'sodium removal process' (http://purl.obolibrary.org/obo/FOODON_03460236) * formed as a result of 'full fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460248) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has consumer 'low fat food' (http://purl.obolibrary.org/obo/FOODON_03510039) * has consumer 'low sodium food' (http://purl.obolibrary.org/obo/FOODON_03510156)

f o o d o n 03309540c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309540

SIREN DB annotation: * surrounded by 'can' (http://purl.obolibrary.org/obo/FOODON_03490204) * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500019 * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'food homogenization or emulsification process' (http://purl.obolibrary.org/obo/FOODON_03460306) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added 'vitamin D' (http://purl.obolibrary.org/obo/CHEBI_27300) * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194)

f o o d o n 03309541c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309541

SIREN DB annotation: * has quality 'liquid, low viscosity' (http://purl.obolibrary.org/obo/FOODON_03430109) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'preservation by heat treatment' (http://purl.obolibrary.org/obo/FOODON_03470120)

f o o d o n 03309542c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309542

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'dairy product added' (http://purl.obolibrary.org/obo/FOODON_03460242)

f o o d o n 03309543c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309543

SIREN DB annotation: * has quality 'divided or disintegrated' (http://purl.obolibrary.org/obo/FOODON_03430122) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'animal fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460262)

f o o d o n 03309545c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309545

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03309546c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309546

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'lactose conversion process' (http://purl.obolibrary.org/obo/FOODON_03460203) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03309547c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309547

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'partial fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460247) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has substance added 'vitamin a or carotenes added' (http://purl.obolibrary.org/obo/FOODON_03460213)

f o o d o n 03309548c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309548

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913)

f o o d o n 03309549c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309549

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'steaming with pressure' (http://purl.obolibrary.org/obo/FOODON_03450022) * formed as a result of 'food homogenization or emulsification process' (http://purl.obolibrary.org/obo/FOODON_03460306) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added 'mineral added' (http://purl.obolibrary.org/obo/FOODON_03460159) * has substance added http://purl.obolibrary.org/obo/FOODON_03460163 * has substance added 'food added' (http://purl.obolibrary.org/obo/FOODON_03460180) * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has consumer 'infant or toddler consumer' (http://purl.obolibrary.org/obo/FOODON_03510020) * has consumer 'dietary claim or use' (http://purl.obolibrary.org/obo/FOODON_03510023)

f o o d o n 03309550c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309550

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * formed as a result of 'artificially carbonated' (http://purl.obolibrary.org/obo/FOODON_03460109) * formed as a result of 'flavoring added, artificial' (http://purl.obolibrary.org/obo/FOODON_03460228)

f o o d o n 03309551c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309551

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238)

f o o d o n 03309552c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309552

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03309553c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309553

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * has quality 'dark meat' (http://purl.obolibrary.org/obo/FOODON_03530002) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309554c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309554

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256)

f o o d o n 03309555c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309555

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'whole plant or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420150) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184

f o o d o n 03309556c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309556

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'proteolytic fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460102) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152)

f o o d o n 03309557c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309557

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'head (plant)' (http://purl.obolibrary.org/obo/FOODON_03420151) * formed as a result of 'pickling process' (http://purl.obolibrary.org/obo/FOODON_03460190) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253)

f o o d o n 03309558c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309558

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151) * has substance added http://purl.obolibrary.org/obo/FOODON_03460185

f o o d o n 03309559c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309559

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03309560c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309560

SIREN DB annotation: * has quality 'semiliquid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430110) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added http://purl.obolibrary.org/obo/FOODON_03460191 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03309561c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309561

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * has substance added http://purl.obolibrary.org/obo/FOODON_03460143 * has substance added http://purl.obolibrary.org/obo/FOODON_03460184 * has substance added http://purl.obolibrary.org/obo/FOODON_03460191 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * immersed in 'packed in gravy or sauce, dairy or egg component' (http://purl.obolibrary.org/obo/FOODON_03480033)

f o o d o n 03309562c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309562

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103) * formed as a result of 'breaded or batter-coated' (http://purl.obolibrary.org/obo/FOODON_03460188) * formed as a result of 'curing or aging < 2 weeks' (http://purl.obolibrary.org/obo/FOODON_03460288) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03309566c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309566

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03309567c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309567

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309568c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309568

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03309570c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309570

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03309571c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309571

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03309572c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309572

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk or milk component' (http://purl.obolibrary.org/obo/FOODON_03420113) * formed as a result of 'food aeration process' (http://purl.obolibrary.org/obo/FOODON_03460178) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186

f o o d o n 03309574c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309574

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238)

f o o d o n 03309576c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309576

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190)

f o o d o n 03309578c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309578

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'alcohol-acetic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460123) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'food distillation process' (http://purl.obolibrary.org/obo/FOODON_03460270) * formed as a result of 'preservation by heat treatment' (http://purl.obolibrary.org/obo/FOODON_03470120) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03309579c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309579

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'flavoring added, artificial' (http://purl.obolibrary.org/obo/FOODON_03460228) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150)

f o o d o n 03309580c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309580

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'alcohol-acetic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460123) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'preservation by heat treatment' (http://purl.obolibrary.org/obo/FOODON_03470120) * has substance added 'ingredient added (TO BE REVISED)' (http://purl.obolibrary.org/obo/FOODON_03460225)

f o o d o n 03309581c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309581

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103) * formed as a result of 'smoked or smoke-flavored' (http://purl.obolibrary.org/obo/FOODON_03460172)

f o o d o n 03309583c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309583

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * immersed in 'packed in water' (http://purl.obolibrary.org/obo/FOODON_03480017)

f o o d o n 03309585c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309585

SIREN DB annotation: * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119)

f o o d o n 03309586c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309586

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'whole and pieces' (http://purl.obolibrary.org/obo/FOODON_03430104) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * immersed in 'packed in water' (http://purl.obolibrary.org/obo/FOODON_03480017)

f o o d o n 03309587c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309587

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03309589c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309589

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added 'dairy product added' (http://purl.obolibrary.org/obo/FOODON_03460242)

f o o d o n 03309591c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309591

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240) * formed as a result of 'cooking with added fat or oil' (http://purl.obolibrary.org/obo/FOODON_03450025) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03309592c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309592

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has substance added 'ingredient added (TO BE REVISED)' (http://purl.obolibrary.org/obo/FOODON_03460225) * has consumer 'human as food consumer' (http://purl.obolibrary.org/obo/FOODON_03510026)

f o o d o n 03309596c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309596

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03309597c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309597

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229)

f o o d o n 03309598c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309598

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167)

f o o d o n 03309599c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309599

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03309600c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309600

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03309602c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309602

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03309603c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309603

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03309604c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309604

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'plant above surface, excluding fruit and seed' (http://purl.obolibrary.org/obo/FOODON_03420144) * has substance added http://purl.obolibrary.org/obo/FOODON_03460143 * immersed in 'packed in gravy or sauce, dairy or egg component' (http://purl.obolibrary.org/obo/FOODON_03480033)

f o o d o n 03309605c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309605

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) * has substance added http://purl.obolibrary.org/obo/FOODON_03460143

f o o d o n 03309606c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309606

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03309607c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309607

SIREN DB annotation: * surrounded by 'can' (http://purl.obolibrary.org/obo/FOODON_03490204) * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500023 * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added http://purl.obolibrary.org/obo/FOODON_03460341 * immersed in 'packed in olive oil' (http://purl.obolibrary.org/obo/FOODON_03480038)

f o o d o n 03309608c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309608

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'salted' (http://purl.obolibrary.org/obo/FOODON_03460173) * formed as a result of 'preservation by salting' (http://purl.obolibrary.org/obo/FOODON_03470103)

f o o d o n 03309609c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309609

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03309610c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309610

SIREN DB annotation: * has quality 'semiliquid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430110) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151) * has substance added http://purl.obolibrary.org/obo/FOODON_03460185 * has substance added 'dairy product added' (http://purl.obolibrary.org/obo/FOODON_03460242) * immersed in 'packed in gravy or sauce' (http://purl.obolibrary.org/obo/FOODON_03480034)

f o o d o n 03309611c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309611

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part, with bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420243)

f o o d o n 03309616c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309616

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309617c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309617

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309619c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309619

SIREN DB annotation: * has quality 'liquid, low viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430114) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03309620c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309620

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309622c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309622

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03309623c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309623

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03309625c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309625

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * has quality 'light fish flesh' (http://purl.obolibrary.org/obo/FOODON_03530057) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309626c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309626

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309627c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309627

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'breaded or batter-coated' (http://purl.obolibrary.org/obo/FOODON_03460188) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03309628c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309628

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03309629c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309629

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125)

f o o d o n 03309630c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309630

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309631c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309631

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309633c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309633

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309634c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309634

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309635c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309635

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309636c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309636

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309638c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309638

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03309639c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309639

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03309640c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309640

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309641c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309641

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'smoked or smoke-flavored' (http://purl.obolibrary.org/obo/FOODON_03460172) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03309642c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309642

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309645c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309645

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309646c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309646

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125)

f o o d o n 03309647c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309647

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03309648c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309648

SIREN DB annotation: * has quality 'whole and pieces' (http://purl.obolibrary.org/obo/FOODON_03430104) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309649c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309649

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309650c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309650

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'decaffeination process' (http://purl.obolibrary.org/obo/FOODON_03460140) * formed as a result of 'enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460252) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03309652c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309652

SIREN DB annotation: * surrounded by 'glass container' (http://purl.obolibrary.org/obo/FOODON_03490130) * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500040 * formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147 * has consumer 'infant or toddler consumer' (http://purl.obolibrary.org/obo/FOODON_03510020)

f o o d o n 03309654c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309654

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whole plant or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420150) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * immersed in 'packed in water' (http://purl.obolibrary.org/obo/FOODON_03480017)

f o o d o n 03309655c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309655

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03309656c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309656

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'smoked by smoke infiltration' (http://purl.obolibrary.org/obo/FOODON_03460118) * formed as a result of 'preservation by smoking' (http://purl.obolibrary.org/obo/FOODON_03470106)

f o o d o n 03309657c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309657

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03309659c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309659

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'breaded or batter-coated' (http://purl.obolibrary.org/obo/FOODON_03460188) * has substance added 'mushroom food product' (http://purl.obolibrary.org/obo/FOODON_00001287) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152)

f o o d o n 03309660c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309660

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03309661c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309661

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03309662c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309662

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03309663c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309663

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added http://purl.obolibrary.org/obo/FOODON_03460260

f o o d o n 03309664c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309664

SIREN DB annotation: * derives from 'protein extract, concentrate or isolate' (http://purl.obolibrary.org/obo/FOODON_03420236)

f o o d o n 03309666c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309666

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03309668c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309668

SIREN DB annotation: * surrounded by 'can' (http://purl.obolibrary.org/obo/FOODON_03490204) * has quality 'divided into pieces, thickness more than 1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430125) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500023 * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * immersed in 'packed in fat or oil' (http://purl.obolibrary.org/obo/FOODON_03480026)

f o o d o n 03309669c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309669

SIREN DB annotation: * surrounded by 'can' (http://purl.obolibrary.org/obo/FOODON_03490204) * has quality 'divided into pieces, thickness more than 1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430125) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500023 * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * immersed in 'packed in water' (http://purl.obolibrary.org/obo/FOODON_03480017)

f o o d o n 03309670c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309670

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03309671c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309671

SIREN DB annotation: * has quality 'liquid, low viscosity, with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430149) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has substance added 'butter added' (http://purl.obolibrary.org/obo/FOODON_03460271)

f o o d o n 03309672c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309672

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'smoked or smoke-flavored' (http://purl.obolibrary.org/obo/FOODON_03460172) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03309673c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309673

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * immersed in 'packed in salt brine' (http://purl.obolibrary.org/obo/FOODON_03480018)

f o o d o n 03309676c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309676

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03309677c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309677

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * has substance added 'food added' (http://purl.obolibrary.org/obo/FOODON_03460180) * immersed in 'packed in gravy or sauce' (http://purl.obolibrary.org/obo/FOODON_03480034)

f o o d o n 03309680c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309680

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268)

f o o d o n 03309681c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309681

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309685c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309685

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03309686c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309686

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03309688c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309688

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03309689c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309689

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309691c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309691

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03309692c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309692

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167)

f o o d o n 03309693c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309693

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'proteolytic fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460102) * formed as a result of 'salted' (http://purl.obolibrary.org/obo/FOODON_03460173) * formed as a result of 'curing or aging 4 to 6 months' (http://purl.obolibrary.org/obo/FOODON_03460292) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104)

f o o d o n 03309694c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309694

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'part of animal' (http://purl.obolibrary.org/obo/FOODON_03420164) * formed as a result of 'proteolytic fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460102) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104)

f o o d o n 03309696c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309696

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'salted' (http://purl.obolibrary.org/obo/FOODON_03460173) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'preservation by salting' (http://purl.obolibrary.org/obo/FOODON_03470103)

f o o d o n 03309697c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309697

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125)

f o o d o n 03309698c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309698

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03309702c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309702

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03309703c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309703

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133)

f o o d o n 03309705c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309705

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155)

f o o d o n 03309706c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309706

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03309707c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309707

SIREN DB annotation: * has quality 'medium ground' (http://purl.obolibrary.org/obo/FOODON_03430117) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03309709c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309709

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167)

f o o d o n 03309710c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309710

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309711c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309711

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309712c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309712

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'D-glucose' (http://purl.obolibrary.org/obo/CHEBI_17634) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03309713c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309713

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03309714c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309714

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238) * formed as a result of 'sterilization by hot filling, held hot and cooling' (http://purl.obolibrary.org/obo/FOODON_03470129)

f o o d o n 03309715c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309715

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167)

f o o d o n 03309716c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309716

SIREN DB annotation: * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155)

f o o d o n 03309717c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309717

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * derives from 'plant above surface, excluding fruit and seed' (http://purl.obolibrary.org/obo/FOODON_03420144)

f o o d o n 03309718c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309718

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155)

f o o d o n 03309720c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309720

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155)

f o o d o n 03309721c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309721

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309722c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309722

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309723c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309723

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152)

f o o d o n 03309724c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309724

SIREN DB annotation: * has quality 'sliced, thick, between 0.5 and 1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430124) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212

f o o d o n 03309725c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309725

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'ovary, roe' (http://purl.obolibrary.org/obo/FOODON_03420202) * formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101) * formed as a result of 'salted' (http://purl.obolibrary.org/obo/FOODON_03460173) * formed as a result of 'pickling process' (http://purl.obolibrary.org/obo/FOODON_03460190) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * immersed in 'packed in edible medium' (http://purl.obolibrary.org/obo/FOODON_03480011)

f o o d o n 03309726c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309726

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03309727c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309727

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309728c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309728

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309729c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309729

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309730c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309730

SIREN DB annotation: * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155)

f o o d o n 03309731c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309731

SIREN DB annotation: * has quality 'disintegrated or ground' (http://purl.obolibrary.org/obo/FOODON_03430136) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has consumer 'food animal as consumer' (http://purl.obolibrary.org/obo/FOODON_03510015)

f o o d o n 03309735c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309735

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * has quality 'light meat' (http://purl.obolibrary.org/obo/FOODON_03530004) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309736c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309736

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has substance added http://purl.obolibrary.org/obo/FOODON_03460340

f o o d o n 03309737c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309737

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309738c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309738

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103)

f o o d o n 03309740c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309740

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460161)

f o o d o n 03309743c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309743

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'dark meat' (http://purl.obolibrary.org/obo/FOODON_03530002) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309747c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309747

SIREN DB annotation: * has quality 'sliced, thin, below 0.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430145) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240) * formed as a result of 'cooking with added fat or oil' (http://purl.obolibrary.org/obo/FOODON_03450025) * formed as a result of 'fat or oil coated' (http://purl.obolibrary.org/obo/FOODON_03460233)

f o o d o n 03309749c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309749

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * has consumer 'animal as consumer' (http://purl.obolibrary.org/obo/FOODON_03510021)

f o o d o n 03309752c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309752

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155)

f o o d o n 03309753c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309753

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'plant above surface, excluding fruit and seed' (http://purl.obolibrary.org/obo/FOODON_03420144)

f o o d o n 03309755c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309755

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'pod or seed' (http://purl.obolibrary.org/obo/FOODON_03420158)

f o o d o n 03309760c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309760

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * formed as a result of 'food toasting process' (http://purl.obolibrary.org/obo/FOODON_03450010) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'full fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460248) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03309762c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309762

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03309763c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309763

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'physical/chemical modification process' (http://purl.obolibrary.org/obo/FOODON_03460130) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added 'water addition process' (http://purl.obolibrary.org/obo/FOODON_03460148)

f o o d o n 03309765c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309765

SIREN DB annotation: * has quality 'medium ground' (http://purl.obolibrary.org/obo/FOODON_03430117) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03309766c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309766

SIREN DB annotation: * has quality 'medium ground' (http://purl.obolibrary.org/obo/FOODON_03430117) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03309767c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309767

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'root, tuber or bulb, with peel' (http://purl.obolibrary.org/obo/FOODON_03420239) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03309768c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309768

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03309771c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309771

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03309775c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309775

SIREN DB annotation: * has quality 'medium ground and sifted (bolted)' (http://purl.obolibrary.org/obo/FOODON_03430101) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03309776c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309776

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133)

f o o d o n 03309777c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309777

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155)

f o o d o n 03309779c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309779

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133)

f o o d o n 03309783c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309783

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'germinated or sprouted seed' (http://purl.obolibrary.org/obo/FOODON_03420102) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has consumer 'food animal as consumer' (http://purl.obolibrary.org/obo/FOODON_03510015)

f o o d o n 03309784c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309784

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167)

f o o d o n 03309785c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309785

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155)

f o o d o n 03309790c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309790

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03309793c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309793

SIREN DB annotation: * has quality 'liquid, low viscosity' (http://purl.obolibrary.org/obo/FOODON_03430109) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'carbonated' (http://purl.obolibrary.org/obo/FOODON_03460175) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03309794c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309794

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar syrup or syrup solids' (http://purl.obolibrary.org/obo/FOODON_03420271) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03309795c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309795

SIREN DB annotation: * has quality 'semiliquid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430135) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'honey added' (http://purl.obolibrary.org/obo/FOODON_03460149) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03309798c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309798

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132)

f o o d o n 03309799c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309799

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole plant or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420150) * has consumer 'food animal as consumer' (http://purl.obolibrary.org/obo/FOODON_03510015)

f o o d o n 03309800c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309800

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03309801c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309801

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238)

f o o d o n 03309818c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309818

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'smoked or smoke-flavored' (http://purl.obolibrary.org/obo/FOODON_03460172) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03309819c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309819

SIREN DB annotation: * surrounded by 'glass container' (http://purl.obolibrary.org/obo/FOODON_03490130) * has quality 'semiliquid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430135) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'pod containing small, immature seed' (http://purl.obolibrary.org/obo/FOODON_03420169) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500040 * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has consumer 'infant or toddler consumer' (http://purl.obolibrary.org/obo/FOODON_03510020)

f o o d o n 03309820c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309820

SIREN DB annotation: * surrounded by 'glass container' (http://purl.obolibrary.org/obo/FOODON_03490130) * has quality 'semiliquid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430135) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500040 * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has consumer 'infant or toddler consumer' (http://purl.obolibrary.org/obo/FOODON_03510020)

f o o d o n 03309821c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309821

SIREN DB annotation: * surrounded by 'glass container' (http://purl.obolibrary.org/obo/FOODON_03490130) * has quality 'semiliquid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430135) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500040 * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has consumer 'infant or toddler consumer' (http://purl.obolibrary.org/obo/FOODON_03510020)

f o o d o n 03309822c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309822

SIREN DB annotation: * surrounded by 'glass container' (http://purl.obolibrary.org/obo/FOODON_03490130) * has quality 'semiliquid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430135) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500040 * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has consumer 'infant or toddler consumer' (http://purl.obolibrary.org/obo/FOODON_03510020)

f o o d o n 03309824c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309824

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'boiling' (http://purl.obolibrary.org/obo/FOODON_03450014)

f o o d o n 03309825c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309825

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155)

f o o d o n 03309827c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309827

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * formed as a result of 'cooking in small amount of fat or oil' (http://purl.obolibrary.org/obo/FOODON_03450026) * formed as a result of 'salted' (http://purl.obolibrary.org/obo/FOODON_03460173) * formed as a result of 'fat or oil coated' (http://purl.obolibrary.org/obo/FOODON_03460233) * formed as a result of 'roasting seed process' (http://purl.obolibrary.org/obo/FOODON_03460391)

f o o d o n 03309828c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309828

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'pickling process' (http://purl.obolibrary.org/obo/FOODON_03460190) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'preservation by brining' (http://purl.obolibrary.org/obo/FOODON_03470137)

f o o d o n 03309829c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309829

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'seed, skin removed' (http://purl.obolibrary.org/obo/FOODON_03420134) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'chocolate coating or covering process' (http://purl.obolibrary.org/obo/FOODON_03460355) * formed as a result of 'roasting seed process' (http://purl.obolibrary.org/obo/FOODON_03460391) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231) * has substance added 'vegetable fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460263)

f o o d o n 03309830c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309830

SIREN DB annotation: * has quality 'liquid, high viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430121) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added http://purl.obolibrary.org/obo/FOODON_03460340

f o o d o n 03309831c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309831

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'germinated or sprouted seed' (http://purl.obolibrary.org/obo/FOODON_03420102) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03309832c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309832

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03309833c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309833

SIREN DB annotation: * has quality 'disintegrated or ground' (http://purl.obolibrary.org/obo/FOODON_03430136) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03309834c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309834

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133)

f o o d o n 03309835c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309835

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174)

f o o d o n 03309836c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309836

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * has quality 'unripe or immature' (http://purl.obolibrary.org/obo/FOODON_03530051) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132)

f o o d o n 03309837c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309837

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155)

f o o d o n 03309838c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309838

SIREN DB annotation: * has quality 'medium ground' (http://purl.obolibrary.org/obo/FOODON_03430117) * derives from 'seed, skin undetermined, germ present' (http://purl.obolibrary.org/obo/FOODON_03420136) * formed as a result of 'full fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460248)

f o o d o n 03309839c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309839

SIREN DB annotation: * has quality 'medium ground' (http://purl.obolibrary.org/obo/FOODON_03430117) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin undetermined, germ present' (http://purl.obolibrary.org/obo/FOODON_03420136) * formed as a result of 'partial fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460247) * has consumer 'food animal as consumer' (http://purl.obolibrary.org/obo/FOODON_03510015)

f o o d o n 03309840c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309840

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'root, tuber or bulb, with peel' (http://purl.obolibrary.org/obo/FOODON_03420239)

f o o d o n 03309841c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309841

SIREN DB annotation: * has quality 'disintegrated or ground' (http://purl.obolibrary.org/obo/FOODON_03430136) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'peel, core or seed' (http://purl.obolibrary.org/obo/FOODON_03420110) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'food alkalization process' (http://purl.obolibrary.org/obo/FOODON_03460206) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has consumer 'food animal as consumer' (http://purl.obolibrary.org/obo/FOODON_03510015)

f o o d o n 03309842c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309842

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'pod or seed' (http://purl.obolibrary.org/obo/FOODON_03420158)

f o o d o n 03309845c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309845

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'pod or seed' (http://purl.obolibrary.org/obo/FOODON_03420158)

f o o d o n 03309846c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309846

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * formed as a result of 'fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460161) * has consumer 'food animal as consumer' (http://purl.obolibrary.org/obo/FOODON_03510015)

f o o d o n 03309851c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309851

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added http://purl.obolibrary.org/obo/FOODON_03460212

f o o d o n 03309852c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309852

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184 * has substance added 'butter added' (http://purl.obolibrary.org/obo/FOODON_03460271)

f o o d o n 03309854c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309854

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005)

f o o d o n 03309858c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309858

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'stem or stalk (without leaves)' (http://purl.obolibrary.org/obo/FOODON_03420101)

f o o d o n 03309861c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309861

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133)

f o o d o n 03309865c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309865

SIREN DB annotation: * has quality 'medium ground' (http://purl.obolibrary.org/obo/FOODON_03430117) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has consumer 'food animal as consumer' (http://purl.obolibrary.org/obo/FOODON_03510015)

f o o d o n 03309867c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309867

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'seed shell' (http://purl.obolibrary.org/obo/FOODON_03420249) * has consumer 'food animal as consumer' (http://purl.obolibrary.org/obo/FOODON_03510015)

f o o d o n 03309868c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309868

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'plant above surface, excluding fruit and seed' (http://purl.obolibrary.org/obo/FOODON_03420144) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has consumer 'non-food animal as food consumer' (http://purl.obolibrary.org/obo/FOODON_03510013) * has consumer 'food animal as consumer' (http://purl.obolibrary.org/obo/FOODON_03510015)

f o o d o n 03309871c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309871

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03309872c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309872

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460161) * has consumer 'non-food animal as food consumer' (http://purl.obolibrary.org/obo/FOODON_03510013) * has consumer 'food animal as consumer' (http://purl.obolibrary.org/obo/FOODON_03510015)

f o o d o n 03309873c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309873

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * has consumer 'food animal as consumer' (http://purl.obolibrary.org/obo/FOODON_03510015)

f o o d o n 03309877c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309877

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole plant or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420150) * has consumer 'non-food animal as food consumer' (http://purl.obolibrary.org/obo/FOODON_03510013) * has consumer 'food animal as consumer' (http://purl.obolibrary.org/obo/FOODON_03510015)

f o o d o n 03309878c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309878

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'plant above surface, excluding fruit and seed' (http://purl.obolibrary.org/obo/FOODON_03420144) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'natural heat drying' (http://purl.obolibrary.org/obo/FOODON_03470141) * has consumer 'food animal as consumer' (http://purl.obolibrary.org/obo/FOODON_03510015)

f o o d o n 03309880c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309880

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole plant or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420150) * has consumer 'non-food animal as food consumer' (http://purl.obolibrary.org/obo/FOODON_03510013) * has consumer 'food animal as consumer' (http://purl.obolibrary.org/obo/FOODON_03510015)

f o o d o n 03309886c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309886

SIREN DB annotation: * has quality 'medium ground' (http://purl.obolibrary.org/obo/FOODON_03430117) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'wheat germ added' (http://purl.obolibrary.org/obo/FOODON_03460222)

f o o d o n 03309892c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309892

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460161) * has consumer 'food animal as consumer' (http://purl.obolibrary.org/obo/FOODON_03510015)

f o o d o n 03309895c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309895

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * derives from 'stem or stalk (without leaves)' (http://purl.obolibrary.org/obo/FOODON_03420101) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03309897c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309897

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * formed as a result of 'artificially carbonated' (http://purl.obolibrary.org/obo/FOODON_03460109)

f o o d o n 03309898c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309898

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03309900c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309900

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03309901c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309901

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'steaming without pressure' (http://purl.obolibrary.org/obo/FOODON_03450023) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'preservation by other method' (http://purl.obolibrary.org/obo/FOODON_03470004)

f o o d o n 03309903c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309903

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03309904c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309904

SIREN DB annotation: * has quality 'semiliquid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430110) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152)

f o o d o n 03309906c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309906

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03309907c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309907

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03309909c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309909

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03309910c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309910

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309911c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309911

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309912c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309912

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309913c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309913

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309914c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309914

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'smoked by smoke infiltration' (http://purl.obolibrary.org/obo/FOODON_03460118) * formed as a result of 'preservation by smoking' (http://purl.obolibrary.org/obo/FOODON_03470106)

f o o d o n 03309916c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309916

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03309918c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309918

SIREN DB annotation: * has quality 'semiliquid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430110) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * has substance added 'ingredient added (TO BE REVISED)' (http://purl.obolibrary.org/obo/FOODON_03460225) * has consumer 'poultry as consumer' (http://purl.obolibrary.org/obo/FOODON_03510018)

f o o d o n 03309919c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309919

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133)

f o o d o n 03309920c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309920

SIREN DB annotation: * has quality 'medium ground' (http://purl.obolibrary.org/obo/FOODON_03430117) * derives from 'seed, skin removed' (http://purl.obolibrary.org/obo/FOODON_03420134) * formed as a result of 'fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460161) * has consumer 'food animal as consumer' (http://purl.obolibrary.org/obo/FOODON_03510015)

f o o d o n 03309921c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309921

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'seed, skin undetermined, germ present' (http://purl.obolibrary.org/obo/FOODON_03420136) * formed as a result of 'fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460161) * has consumer 'food animal as consumer' (http://purl.obolibrary.org/obo/FOODON_03510015)

f o o d o n 03309926c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309926

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03309927c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309927

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03309929c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309929

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'salted' (http://purl.obolibrary.org/obo/FOODON_03460173) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'preservation by brining' (http://purl.obolibrary.org/obo/FOODON_03470137)

f o o d o n 03309930c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309930

SIREN DB annotation: * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * formed as a result of 'full fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460248) * has consumer 'sheep or goat as consumer' (http://purl.obolibrary.org/obo/FOODON_03510014)

f o o d o n 03309932c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309932

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03309934c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309934

SIREN DB annotation: * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has consumer 'horse as consumer' (http://purl.obolibrary.org/obo/FOODON_03510025)

f o o d o n 03309936c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309936

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133)

f o o d o n 03309941c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309941

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03309943c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309943

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'peservation by heat drying' (http://purl.obolibrary.org/obo/FOODON_03470117)

f o o d o n 03309946c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309946

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03309947c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309947

SIREN DB annotation: * has quality 'semiliquid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430135) * has consumer 'infant or toddler consumer' (http://purl.obolibrary.org/obo/FOODON_03510020)

f o o d o n 03309949c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309949

SIREN DB annotation: * surrounded by 'paperboard container with liner' (http://purl.obolibrary.org/obo/FOODON_03490155) * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500041 * formed as a result of 'preservation by chilling or freezing' (http://purl.obolibrary.org/obo/FOODON_03470142) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03309952c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309952

SIREN DB annotation: * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has consumer 'cattle as consumer' (http://purl.obolibrary.org/obo/FOODON_03510019)

f o o d o n 03309953c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309953

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03309954c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309954

SIREN DB annotation: * has quality 'crystal' (http://purl.obolibrary.org/obo/FOODON_03430143)

f o o d o n 03309956c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309956

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole plant or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420150) * has consumer 'food animal as consumer' (http://purl.obolibrary.org/obo/FOODON_03510015)

f o o d o n 03309958c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309958

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'pod or seed' (http://purl.obolibrary.org/obo/FOODON_03420158)

f o o d o n 03309960c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309960

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460161) * has consumer 'food animal as consumer' (http://purl.obolibrary.org/obo/FOODON_03510015)

f o o d o n 03309964c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309964

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'fruit, peel removed' (http://purl.obolibrary.org/obo/FOODON_03420138) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03309966c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309966

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309967c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309967

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268)

f o o d o n 03309968c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309968

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * immersed in 'packed in gravy or sauce, meat' (http://purl.obolibrary.org/obo/FOODON_03480036)

f o o d o n 03309969c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309969

SIREN DB annotation: * has quality 'divided or disintegrated' (http://purl.obolibrary.org/obo/FOODON_03430122) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03309973c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309973

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'sterilization by hot filling, held hot and cooling' (http://purl.obolibrary.org/obo/FOODON_03470129) * has substance added 'pectin added' (http://purl.obolibrary.org/obo/FOODON_03460145) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03309974c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309974

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has consumer 'no or reduced sugar claim or use' (http://purl.obolibrary.org/obo/FOODON_03510090)

f o o d o n 03309975c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309975

SIREN DB annotation: * has quality 'medium ground' (http://purl.obolibrary.org/obo/FOODON_03430117) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has consumer 'food animal as consumer' (http://purl.obolibrary.org/obo/FOODON_03510015)

f o o d o n 03309979c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309979

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152)

f o o d o n 03309980c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309980

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03309985c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309985

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'starch' (http://purl.obolibrary.org/obo/FOODON_03420203) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03309987c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309987

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133)

f o o d o n 03309990c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309990

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132)

f o o d o n 03309991c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309991

SIREN DB annotation: * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208)

f o o d o n 03309992c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309992

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * has quality 'belly meat' (http://purl.obolibrary.org/obo/FOODON_03530063) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * formed as a result of 'smoked by smoke infiltration' (http://purl.obolibrary.org/obo/FOODON_03460118) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'preservation by smoking' (http://purl.obolibrary.org/obo/FOODON_03470106)

f o o d o n 03309994c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03309994

SIREN DB annotation: * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * has consumer 'non-food animal as food consumer' (http://purl.obolibrary.org/obo/FOODON_03510013) * has consumer 'food animal as consumer' (http://purl.obolibrary.org/obo/FOODON_03510015)

f o o d o n 03310002c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310002

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132)

f o o d o n 03310004c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310004

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'proteolytic fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460102) * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160) * formed as a result of 'salted' (http://purl.obolibrary.org/obo/FOODON_03460173) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'preservation by salting' (http://purl.obolibrary.org/obo/FOODON_03470103)

f o o d o n 03310005c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310005

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104)

f o o d o n 03310006c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310006

SIREN DB annotation: * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253)

f o o d o n 03310007c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310007

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107)

f o o d o n 03310015c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310015

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed in shell or hull' (http://purl.obolibrary.org/obo/FOODON_03420227)

f o o d o n 03310016c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310016

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'full fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460248) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has consumer 'low fat food' (http://purl.obolibrary.org/obo/FOODON_03510039)

f o o d o n 03310022c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310022

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'preservation by other method' (http://purl.obolibrary.org/obo/FOODON_03470004)

f o o d o n 03310025c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310025

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158)

f o o d o n 03310027c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310027

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133)

f o o d o n 03310028c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310028

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03310029c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310029

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104)

f o o d o n 03310030c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310030

SIREN DB annotation: * has quality 'whole and pieces' (http://purl.obolibrary.org/obo/FOODON_03430104) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'nut or seed added' (http://purl.obolibrary.org/obo/FOODON_03460177) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * immersed in 'packed in gravy or sauce' (http://purl.obolibrary.org/obo/FOODON_03480034)

f o o d o n 03310031c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310031

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03310032c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310032

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * immersed in 'packed in gravy or sauce' (http://purl.obolibrary.org/obo/FOODON_03480034)

f o o d o n 03310033c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310033

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * has substance added 'nut or seed added' (http://purl.obolibrary.org/obo/FOODON_03460177) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * immersed in 'packed in gravy or sauce' (http://purl.obolibrary.org/obo/FOODON_03480034)

f o o d o n 03310034c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310034

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * has substance added 'nut or seed added' (http://purl.obolibrary.org/obo/FOODON_03460177) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * immersed in 'packed in gravy or sauce' (http://purl.obolibrary.org/obo/FOODON_03480034)

f o o d o n 03310035c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310035

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200)

f o o d o n 03310036c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310036

SIREN DB annotation: * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'salted' (http://purl.obolibrary.org/obo/FOODON_03460173) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'food hydrolyzation process' (http://purl.obolibrary.org/obo/FOODON_03460277) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104)

f o o d o n 03310037c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310037

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'natural heat drying' (http://purl.obolibrary.org/obo/FOODON_03470141)

f o o d o n 03310039c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310039

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'pod or seed' (http://purl.obolibrary.org/obo/FOODON_03420158)

f o o d o n 03310040c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310040

SIREN DB annotation: * has quality 'medium ground' (http://purl.obolibrary.org/obo/FOODON_03430117) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has consumer 'non-food animal as food consumer' (http://purl.obolibrary.org/obo/FOODON_03510013) * has consumer 'food animal as consumer' (http://purl.obolibrary.org/obo/FOODON_03510015)

f o o d o n 03310046c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310046

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * formed as a result of 'food bleaching process' (http://purl.obolibrary.org/obo/FOODON_03460197)

f o o d o n 03310047c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310047

SIREN DB annotation: * has quality 'medium ground' (http://purl.obolibrary.org/obo/FOODON_03430117) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'full fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460248) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has consumer 'food animal as consumer' (http://purl.obolibrary.org/obo/FOODON_03510015)

f o o d o n 03310048c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310048

SIREN DB annotation: * has quality 'medium ground' (http://purl.obolibrary.org/obo/FOODON_03430117) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * has consumer 'food animal as consumer' (http://purl.obolibrary.org/obo/FOODON_03510015)

f o o d o n 03310052c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310052

SIREN DB annotation: * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460161) * has consumer 'food animal as consumer' (http://purl.obolibrary.org/obo/FOODON_03510015)

f o o d o n 03310054c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310054

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240) * formed as a result of 'cooking with added fat or oil' (http://purl.obolibrary.org/obo/FOODON_03450025) * formed as a result of 'fat or oil coated' (http://purl.obolibrary.org/obo/FOODON_03460233) * has substance added 'starch added' (http://purl.obolibrary.org/obo/FOODON_03460146)

f o o d o n 03310055c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310055

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155)

f o o d o n 03310058c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310058

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133)

f o o d o n 03310061c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310061

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'liver' (http://purl.obolibrary.org/obo/UBERON_0002107) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03310062c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310062

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03310063c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310063

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03310068c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310068

SIREN DB annotation: * has quality 'liquid, low viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430114) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'extract, concentrate or isolate of plant or animal' (http://purl.obolibrary.org/obo/FOODON_03420228) * formed as a result of 'flavoring, spice or herb added, natural' (http://purl.obolibrary.org/obo/FOODON_03460229) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'carbonated by fermentation' (http://purl.obolibrary.org/obo/FOODON_03460246) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104)

f o o d o n 03310069c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310069

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'boiling' (http://purl.obolibrary.org/obo/FOODON_03450014) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'fermentation/modification process, single component' (http://purl.obolibrary.org/obo/FOODON_03460230) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158)

f o o d o n 03310070c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310070

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03310073c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310073

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'starch' (http://purl.obolibrary.org/obo/FOODON_03420203) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03310075c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310075

SIREN DB annotation: * has quality 'disintegrated or ground' (http://purl.obolibrary.org/obo/FOODON_03430136) * derives from 'starch' (http://purl.obolibrary.org/obo/FOODON_03420203)

f o o d o n 03310076c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310076

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'bark' (http://purl.obolibrary.org/obo/FOODON_03420264) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03310077c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310077

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103)

f o o d o n 03310079c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310079

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420139) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'sterilization by hot filling, held hot and cooling' (http://purl.obolibrary.org/obo/FOODON_03470129) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * immersed in 'packed in sweetened brine' (http://purl.obolibrary.org/obo/FOODON_03480019)

f o o d o n 03310080c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310080

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03310081c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310081

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03310082c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310082

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'whole plant or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420150) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03310083c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310083

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * derives from 'whole egg without shell' (http://purl.obolibrary.org/obo/FOODON_03420225) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * has substance added http://purl.obolibrary.org/obo/FOODON_03460191 * has substance added 'dairy product added' (http://purl.obolibrary.org/obo/FOODON_03460242)

f o o d o n 03310084c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310084

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * derives from 'whole egg without shell' (http://purl.obolibrary.org/obo/FOODON_03420225) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * has substance added 'dairy product added' (http://purl.obolibrary.org/obo/FOODON_03460242) * has substance added 'soy protein added' (http://purl.obolibrary.org/obo/FOODON_03460257)

f o o d o n 03310085c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310085

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240) * formed as a result of 'pickling process' (http://purl.obolibrary.org/obo/FOODON_03460190) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03310086c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310086

SIREN DB annotation: * has quality 'semiliquid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430110) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03310088c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310088

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'cooking with added fat or oil' (http://purl.obolibrary.org/obo/FOODON_03450025) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has substance added 'vegetable fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460263)

f o o d o n 03310092c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310092

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174)

f o o d o n 03310094c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310094

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238)

f o o d o n 03310095c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310095

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420139) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'natural heat drying' (http://purl.obolibrary.org/obo/FOODON_03470141)

f o o d o n 03310104c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310104

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'head (plant)' (http://purl.obolibrary.org/obo/FOODON_03420151)

f o o d o n 03310105c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310105

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200)

f o o d o n 03310106c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310106

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200)

f o o d o n 03310107c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310107

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03310108c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310108

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03310109c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310109

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'roasting seed process' (http://purl.obolibrary.org/obo/FOODON_03460391) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03310110c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310110

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03310112c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310112

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03310113c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310113

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155)

f o o d o n 03310114c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310114

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133)

f o o d o n 03310115c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310115

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added http://purl.obolibrary.org/obo/FOODON_03460191 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03310116c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310116

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103)

f o o d o n 03310117c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310117

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'salted' (http://purl.obolibrary.org/obo/FOODON_03460173) * formed as a result of 'preservation by salting' (http://purl.obolibrary.org/obo/FOODON_03470103)

f o o d o n 03310119c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310119

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200)

f o o d o n 03310120c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310120

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole plant or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420150)

f o o d o n 03310121c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310121

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200)

f o o d o n 03310125c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310125

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03310126c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310126

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03310127c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310127

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133)

f o o d o n 03310130c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310130

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03310136c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310136

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'stem or stalk (without leaves)' (http://purl.obolibrary.org/obo/FOODON_03420101) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03310137c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310137

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03310140c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310140

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'freeze-drying' (http://purl.obolibrary.org/obo/FOODON_03470130)

f o o d o n 03310141c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310141

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200)

f o o d o n 03310142c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310142

SIREN DB annotation: * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155)

f o o d o n 03310143c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310143

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104)

f o o d o n 03310147c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310147

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03310148c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310148

SIREN DB annotation: * has quality 'disintegrated or ground' (http://purl.obolibrary.org/obo/FOODON_03430136) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'extract, concentrate or isolate of plant or animal' (http://purl.obolibrary.org/obo/FOODON_03420228) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150)

f o o d o n 03310149c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310149

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel removed, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420230) * formed as a result of 'boiling' (http://purl.obolibrary.org/obo/FOODON_03450014)

f o o d o n 03310150c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310150

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * has quality 'unripe or immature' (http://purl.obolibrary.org/obo/FOODON_03530051) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03310154c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310154

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03310155c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310155

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'albumen' (http://purl.obolibrary.org/obo/UBERON_0008944)

f o o d o n 03310158c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310158

SIREN DB annotation: * has quality 'semiliquid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430110) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole plant or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420150) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'preservation by storage in modified atmosphere' (http://purl.obolibrary.org/obo/FOODON_03470111) * has consumer 'non-food animal as food consumer' (http://purl.obolibrary.org/obo/FOODON_03510013) * has consumer 'food animal as consumer' (http://purl.obolibrary.org/obo/FOODON_03510015)

f o o d o n 03310159c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310159

SIREN DB annotation: * has quality 'semiliquid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430110) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole plant or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420150) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'preservation by storage in modified atmosphere' (http://purl.obolibrary.org/obo/FOODON_03470111) * has consumer 'non-food animal as food consumer' (http://purl.obolibrary.org/obo/FOODON_03510013) * has consumer 'food animal as consumer' (http://purl.obolibrary.org/obo/FOODON_03510015)

f o o d o n 03310160c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310160

SIREN DB annotation: * has quality 'semiliquid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430110) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole plant or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420150) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'preservation by storage in modified atmosphere' (http://purl.obolibrary.org/obo/FOODON_03470111) * has consumer 'non-food animal as food consumer' (http://purl.obolibrary.org/obo/FOODON_03510013) * has consumer 'food animal as consumer' (http://purl.obolibrary.org/obo/FOODON_03510015)

f o o d o n 03310161c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310161

SIREN DB annotation: * has quality 'semiliquid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430110) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole plant or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420150) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'preservation by storage in modified atmosphere' (http://purl.obolibrary.org/obo/FOODON_03470111) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has consumer 'non-food animal as food consumer' (http://purl.obolibrary.org/obo/FOODON_03510013) * has consumer 'food animal as consumer' (http://purl.obolibrary.org/obo/FOODON_03510015)

f o o d o n 03310162c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310162

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103) * formed as a result of 'charcoal broiling' (http://purl.obolibrary.org/obo/FOODON_03450007) * formed as a result of 'curing or aging < 2 weeks' (http://purl.obolibrary.org/obo/FOODON_03460288) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03310163c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310163

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'curing or aging < 2 weeks' (http://purl.obolibrary.org/obo/FOODON_03460288) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03310164c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310164

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103) * formed as a result of 'cooking with inherent fat or oil' (http://purl.obolibrary.org/obo/FOODON_03450030) * formed as a result of 'curing or aging < 2 weeks' (http://purl.obolibrary.org/obo/FOODON_03460288) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03310165c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310165

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103) * formed as a result of 'boiling' (http://purl.obolibrary.org/obo/FOODON_03450014) * formed as a result of 'curing or aging < 2 weeks' (http://purl.obolibrary.org/obo/FOODON_03460288) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03310166c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310166

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * has quality 'dark meat' (http://purl.obolibrary.org/obo/FOODON_03530002) * has quality 'thigh (poultry meat cut)' (http://purl.obolibrary.org/obo/FOODON_03530160) * derives from 'skeletal meat part, with bone, with skin' (http://purl.obolibrary.org/obo/FOODON_03420265)

f o o d o n 03310167c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310167

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'dark meat' (http://purl.obolibrary.org/obo/FOODON_03530002) * has quality 'thigh (poultry meat cut)' (http://purl.obolibrary.org/obo/FOODON_03530160) * derives from 'skeletal meat part, with bone, with skin' (http://purl.obolibrary.org/obo/FOODON_03420265) * formed as a result of 'charcoal broiling' (http://purl.obolibrary.org/obo/FOODON_03450007)

f o o d o n 03310168c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310168

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'dark meat' (http://purl.obolibrary.org/obo/FOODON_03530002) * has quality 'thigh (poultry meat cut)' (http://purl.obolibrary.org/obo/FOODON_03530160) * derives from 'skeletal meat part, with bone, with skin' (http://purl.obolibrary.org/obo/FOODON_03420265) * formed as a result of 'cooking by microwave' (http://purl.obolibrary.org/obo/FOODON_03450011)

f o o d o n 03310169c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310169

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'dark meat' (http://purl.obolibrary.org/obo/FOODON_03530002) * has quality 'thigh (poultry meat cut)' (http://purl.obolibrary.org/obo/FOODON_03530160) * derives from 'skeletal meat part, with bone, with skin' (http://purl.obolibrary.org/obo/FOODON_03420265) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005)

f o o d o n 03310170c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310170

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'physical/chemical modification process' (http://purl.obolibrary.org/obo/FOODON_03460130)

f o o d o n 03310173c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310173

SIREN DB annotation: * has quality 'medium ground' (http://purl.obolibrary.org/obo/FOODON_03430117) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'instantizing process' (http://purl.obolibrary.org/obo/FOODON_03460169) * formed as a result of 'food rolling process' (http://purl.obolibrary.org/obo/FOODON_03460239) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147 * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added 'nut or seed added' (http://purl.obolibrary.org/obo/FOODON_03460177) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03310174c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310174

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness bigger than 7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430146) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256)

f o o d o n 03310175c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310175

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * has substance added http://purl.obolibrary.org/obo/FOODON_03460143 * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184

f o o d o n 03310176c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310176

SIREN DB annotation: * derives from 'seed germ' (http://purl.obolibrary.org/obo/FOODON_03420182) * formed as a result of 'fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460161)

f o o d o n 03310177c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310177

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * derives from 'starch' (http://purl.obolibrary.org/obo/FOODON_03420203) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'food hydrogenation proess' (http://purl.obolibrary.org/obo/FOODON_03460174)

f o o d o n 03310180c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310180

SIREN DB annotation: * has quality 'liquid, high viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430121) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'plant above surface, excluding fruit and seed' (http://purl.obolibrary.org/obo/FOODON_03420144) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has substance added 'dairy product added' (http://purl.obolibrary.org/obo/FOODON_03460242)

f o o d o n 03310181c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310181

SIREN DB annotation: * has quality 'liquid, high viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430121) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'head (plant)' (http://purl.obolibrary.org/obo/FOODON_03420151) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has substance added 'dairy product added' (http://purl.obolibrary.org/obo/FOODON_03460242)

f o o d o n 03310182c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310182

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'extract, concentrate or isolate of plant or animal' (http://purl.obolibrary.org/obo/FOODON_03420228) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03310183c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310183

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150)

f o o d o n 03310184c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310184

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'butter' (http://purl.obolibrary.org/obo/FOODON_00001023) * formed as a result of 'partial fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460247) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has consumer 'reduced fat food' (http://purl.obolibrary.org/obo/FOODON_03510040)

f o o d o n 03310185c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310185

SIREN DB annotation: * has quality 'semiliquid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430135) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'butter' (http://purl.obolibrary.org/obo/FOODON_00001023) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by reducing water activity' (http://purl.obolibrary.org/obo/FOODON_03470145)

f o o d o n 03310186c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310186

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03310187c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310187

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212

f o o d o n 03310188c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310188

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'root, tuber or bulb, with peel' (http://purl.obolibrary.org/obo/FOODON_03420239)

f o o d o n 03310189c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310189

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'root, tuber or bulb, with peel' (http://purl.obolibrary.org/obo/FOODON_03420239)

f o o d o n 03310190c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310190

SIREN DB annotation: * derives from 'extract, concentrate or isolate of plant or animal' (http://purl.obolibrary.org/obo/FOODON_03420228)

f o o d o n 03310191c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310191

SIREN DB annotation: * derives from 'extract, concentrate or isolate of plant or animal' (http://purl.obolibrary.org/obo/FOODON_03420228)

f o o d o n 03310193c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310193

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03310194c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310194

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03310195c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310195

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * derives from 'D-glucose' (http://purl.obolibrary.org/obo/CHEBI_17634)

f o o d o n 03310196c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310196

SIREN DB annotation: * has quality 'medium ground' (http://purl.obolibrary.org/obo/FOODON_03430117) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'instantizing process' (http://purl.obolibrary.org/obo/FOODON_03460169) * formed as a result of 'roasting seed process' (http://purl.obolibrary.org/obo/FOODON_03460391) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03310197c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310197

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03310199c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310199

SIREN DB annotation: * has quality 'liquid, high viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430121) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03310201c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310201

SIREN DB annotation: * has quality 'liquid, low viscosity, with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430149) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'plant above surface, excluding fruit and seed' (http://purl.obolibrary.org/obo/FOODON_03420144) * formed as a result of 'steeping' (http://purl.obolibrary.org/obo/FOODON_03450036) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03310203c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310203

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03310205c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310205

SIREN DB annotation: * has quality 'liquid, low viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430114) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * has substance added 'calcium added' (http://purl.obolibrary.org/obo/FOODON_03460162) * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194)

f o o d o n 03310207c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310207

SIREN DB annotation: * has quality 'liquid, low viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430114) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'calcium added' (http://purl.obolibrary.org/obo/FOODON_03460162) * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194)

f o o d o n 03310211c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310211

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03310212c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310212

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'natural heat drying' (http://purl.obolibrary.org/obo/FOODON_03470141) * has substance added http://purl.obolibrary.org/obo/FOODON_03460341 * immersed in 'packed in olive oil' (http://purl.obolibrary.org/obo/FOODON_03480038)

f o o d o n 03310213c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310213

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03310214c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310214

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'ripe or mature' (http://purl.obolibrary.org/obo/FOODON_03530052) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03310215c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310215

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03310217c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310217

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * derives from 'whole plant or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420150)

f o o d o n 03310218c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310218

SIREN DB annotation: * has quality 'semiliquid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430110) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200) * formed as a result of 'flavoring, spice or herb added, natural' (http://purl.obolibrary.org/obo/FOODON_03460229) * has substance added 'vegetable fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460263)

f o o d o n 03310221c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310221

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'partial fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460247) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'calcium added' (http://purl.obolibrary.org/obo/FOODON_03460162) * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has consumer 'low fat food' (http://purl.obolibrary.org/obo/FOODON_03510039)

f o o d o n 03310222c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310222

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'dark meat' (http://purl.obolibrary.org/obo/FOODON_03530002) * has quality 'thigh (poultry meat cut)' (http://purl.obolibrary.org/obo/FOODON_03530160) * derives from 'skeletal meat part, with bone, with skin' (http://purl.obolibrary.org/obo/FOODON_03420265) * formed as a result of 'steaming with pressure' (http://purl.obolibrary.org/obo/FOODON_03450022)

f o o d o n 03310223c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310223

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'dark meat' (http://purl.obolibrary.org/obo/FOODON_03530002) * has quality 'thigh (poultry meat cut)' (http://purl.obolibrary.org/obo/FOODON_03530160) * derives from 'skeletal meat part, with bone, with skin' (http://purl.obolibrary.org/obo/FOODON_03420265) * formed as a result of 'steaming with pressure' (http://purl.obolibrary.org/obo/FOODON_03450022) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221) * immersed in 'packed in gravy or sauce' (http://purl.obolibrary.org/obo/FOODON_03480034)

f o o d o n 03310224c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310224

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'albumen' (http://purl.obolibrary.org/obo/UBERON_0008944) * formed as a result of 'boiling' (http://purl.obolibrary.org/obo/FOODON_03450014)

f o o d o n 03310225c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310225

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'albumen' (http://purl.obolibrary.org/obo/UBERON_0008944) * formed as a result of 'cooking with fat or oil' (http://purl.obolibrary.org/obo/FOODON_03450024) * formed as a result of 'fat or oil coated' (http://purl.obolibrary.org/obo/FOODON_03460233)

f o o d o n 03310226c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310226

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food alkalization process' (http://purl.obolibrary.org/obo/FOODON_03460206)

f o o d o n 03310227c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310227

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'deep-frying' (http://purl.obolibrary.org/obo/FOODON_03450029) * formed as a result of 'food alkalization process' (http://purl.obolibrary.org/obo/FOODON_03460206) * formed as a result of 'fat or oil coated' (http://purl.obolibrary.org/obo/FOODON_03460233) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03310228c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310228

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'head (plant)' (http://purl.obolibrary.org/obo/FOODON_03420151)

f o o d o n 03310229c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310229

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03310230c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310230

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167)

f o o d o n 03310232c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310232

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190)

f o o d o n 03310233c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310233

SIREN DB annotation: * has quality 'medium ground' (http://purl.obolibrary.org/obo/FOODON_03430117) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460161) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has consumer 'food animal as consumer' (http://purl.obolibrary.org/obo/FOODON_03510015)

f o o d o n 03310235c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310235

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'albumen' (http://purl.obolibrary.org/obo/UBERON_0008944)

f o o d o n 03310236c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310236

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * derives from 'essential oil, oleoresin or other flavoring substance' (http://purl.obolibrary.org/obo/FOODON_03420260)

f o o d o n 03310237c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310237

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'food distillation process' (http://purl.obolibrary.org/obo/FOODON_03460270) * formed as a result of 'curing or aging 12 months or over' (http://purl.obolibrary.org/obo/FOODON_03460294) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104)

f o o d o n 03310238c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310238

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'food distillation process' (http://purl.obolibrary.org/obo/FOODON_03460270) * formed as a result of 'curing or aging 12 months or over' (http://purl.obolibrary.org/obo/FOODON_03460294) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104)

f o o d o n 03310240c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310240

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'cooking with fat or oil' (http://purl.obolibrary.org/obo/FOODON_03450024) * formed as a result of 'fat or oil coated' (http://purl.obolibrary.org/obo/FOODON_03460233)

f o o d o n 03310242c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310242

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238) * formed as a result of 'cooking by microwave' (http://purl.obolibrary.org/obo/FOODON_03450011)

f o o d o n 03310243c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310243

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238) * formed as a result of 'boiling' (http://purl.obolibrary.org/obo/FOODON_03450014)

f o o d o n 03310244c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310244

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'broiling or grilling' (http://purl.obolibrary.org/obo/FOODON_03450006)

f o o d o n 03310245c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310245

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'freeze-drying' (http://purl.obolibrary.org/obo/FOODON_03470130)

f o o d o n 03310246c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310246

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'flavoring, spice or herb added, natural' (http://purl.obolibrary.org/obo/FOODON_03460229) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03310252c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310252

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155)

f o o d o n 03310254c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310254

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104)

f o o d o n 03310255c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310255

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104)

f o o d o n 03310260c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310260

SIREN DB annotation: * has quality 'semiliquid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430110) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133)

f o o d o n 03310261c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310261

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005)

f o o d o n 03310267c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310267

SIREN DB annotation: * has quality 'medium ground' (http://purl.obolibrary.org/obo/FOODON_03430117) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460161) * has consumer 'non-food animal as food consumer' (http://purl.obolibrary.org/obo/FOODON_03510013) * has consumer 'food animal as consumer' (http://purl.obolibrary.org/obo/FOODON_03510015)

f o o d o n 03310270c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310270

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200) * has consumer 'food animal as consumer' (http://purl.obolibrary.org/obo/FOODON_03510015)

f o o d o n 03310271c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310271

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913)

f o o d o n 03310272c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310272

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232)

f o o d o n 03310273c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310273

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104)

f o o d o n 03310281c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310281

SIREN DB annotation: * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190)

f o o d o n 03310286c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310286

SIREN DB annotation: * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155)

f o o d o n 03310287c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310287

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03310288c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310288

SIREN DB annotation: * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'boiling' (http://purl.obolibrary.org/obo/FOODON_03450014)

f o o d o n 03310290c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310290

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'carbonated by fermentation' (http://purl.obolibrary.org/obo/FOODON_03460246) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104)

f o o d o n 03310291c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310291

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * derives from 'seed, skin removed' (http://purl.obolibrary.org/obo/FOODON_03420134) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104)

f o o d o n 03310292c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310292

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'salted' (http://purl.obolibrary.org/obo/FOODON_03460173) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200)

f o o d o n 03310294c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310294

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03310296c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310296

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158)

f o o d o n 03310297c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310297

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'surface bacteria curing process' (http://purl.obolibrary.org/obo/FOODON_03460327)

f o o d o n 03310298c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310298

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03310300c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310300

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190)

f o o d o n 03310303c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310303

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133)

f o o d o n 03310306c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310306

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133)

f o o d o n 03310307c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310307

SIREN DB annotation: * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * has substance added 'ingredient added (TO BE REVISED)' (http://purl.obolibrary.org/obo/FOODON_03460225)

f o o d o n 03310320c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310320

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'whole plant or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420150) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03310321c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310321

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'liquid, low viscosity, with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430149) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whole plant or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420150) * formed as a result of 'flavoring, spice or herb added, natural' (http://purl.obolibrary.org/obo/FOODON_03460229) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03310322c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310322

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has consumer 'dietary claim or use' (http://purl.obolibrary.org/obo/FOODON_03510023)

f o o d o n 03310324c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310324

SIREN DB annotation: * surrounded by 'capsule' (http://purl.obolibrary.org/obo/FOODON_03490207) * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * derives from 'plant above surface, excluding fruit and seed' (http://purl.obolibrary.org/obo/FOODON_03420144) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03310326c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310326

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190)

f o o d o n 03310327c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310327

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03310332c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310332

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125)

f o o d o n 03310333c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310333

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123)

f o o d o n 03310334c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310334

SIREN DB annotation: * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'part of algae or fungus' (http://purl.obolibrary.org/obo/FOODON_03420247)

f o o d o n 03310335c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310335

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'pod containing small, immature seed' (http://purl.obolibrary.org/obo/FOODON_03420169) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03310336c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310336

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has substance added 'ingredient added (TO BE REVISED)' (http://purl.obolibrary.org/obo/FOODON_03460225) * has consumer 'dietary claim or use' (http://purl.obolibrary.org/obo/FOODON_03510023)

f o o d o n 03310338c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310338

SIREN DB annotation: * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has consumer 'poultry as consumer' (http://purl.obolibrary.org/obo/FOODON_03510018)

f o o d o n 03310339c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310339

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200)

f o o d o n 03310340c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310340

SIREN DB annotation: * has quality 'medium ground' (http://purl.obolibrary.org/obo/FOODON_03430117) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03310341c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310341

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200)

f o o d o n 03310342c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310342

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200)

f o o d o n 03310343c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310343

SIREN DB annotation: * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'extract, concentrate or isolate of plant or animal' (http://purl.obolibrary.org/obo/FOODON_03420228) * has consumer 'food animal as consumer' (http://purl.obolibrary.org/obo/FOODON_03510015)

f o o d o n 03310344c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310344

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200)

f o o d o n 03310345c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310345

SIREN DB annotation: * derives from 'pod containing small, immature seed' (http://purl.obolibrary.org/obo/FOODON_03420169)

f o o d o n 03310346c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310346

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460161) * has consumer 'food animal as consumer' (http://purl.obolibrary.org/obo/FOODON_03510015)

f o o d o n 03310350c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310350

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'starch added' (http://purl.obolibrary.org/obo/FOODON_03460146) * has substance added 'nut or seed added' (http://purl.obolibrary.org/obo/FOODON_03460177)

f o o d o n 03310351c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310351

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'butter' (http://purl.obolibrary.org/obo/FOODON_00001023) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03310352c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310352

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460252)

f o o d o n 03310353c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310353

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107)

f o o d o n 03310354c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310354

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460161) * has consumer 'non-food animal as food consumer' (http://purl.obolibrary.org/obo/FOODON_03510013) * has consumer 'food animal as consumer' (http://purl.obolibrary.org/obo/FOODON_03510015)

f o o d o n 03310355c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310355

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03310356c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310356

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole plant or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420150) * has consumer 'animal as consumer' (http://purl.obolibrary.org/obo/FOODON_03510021)

f o o d o n 03310357c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310357

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * formed as a result of 'food bleaching process' (http://purl.obolibrary.org/obo/FOODON_03460197)

f o o d o n 03310359c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310359

SIREN DB annotation: * has quality 'medium ground' (http://purl.obolibrary.org/obo/FOODON_03430117) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has consumer 'laboratory animal as food consumer' (http://purl.obolibrary.org/obo/FOODON_03510010) * has consumer 'non-food animal as food consumer' (http://purl.obolibrary.org/obo/FOODON_03510013) * has consumer 'food animal as consumer' (http://purl.obolibrary.org/obo/FOODON_03510015)

f o o d o n 03310360c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310360

SIREN DB annotation: * has quality 'medium ground' (http://purl.obolibrary.org/obo/FOODON_03430117) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has consumer 'laboratory animal as food consumer' (http://purl.obolibrary.org/obo/FOODON_03510010) * has consumer 'non-food animal as food consumer' (http://purl.obolibrary.org/obo/FOODON_03510013) * has consumer 'food animal as consumer' (http://purl.obolibrary.org/obo/FOODON_03510015)

f o o d o n 03310361c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310361

SIREN DB annotation: * has quality 'medium ground' (http://purl.obolibrary.org/obo/FOODON_03430117) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * has consumer 'food animal as consumer' (http://purl.obolibrary.org/obo/FOODON_03510015)

f o o d o n 03310363c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310363

SIREN DB annotation: * has quality 'medium ground' (http://purl.obolibrary.org/obo/FOODON_03430117) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole plant or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420150) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has consumer 'laboratory animal as food consumer' (http://purl.obolibrary.org/obo/FOODON_03510010) * has consumer 'non-food animal as food consumer' (http://purl.obolibrary.org/obo/FOODON_03510013) * has consumer 'food animal as consumer' (http://purl.obolibrary.org/obo/FOODON_03510015)

f o o d o n 03310364c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310364

SIREN DB annotation: * has quality 'medium ground' (http://purl.obolibrary.org/obo/FOODON_03430117) * derives from 'husk' (http://purl.obolibrary.org/obo/FOODON_03420181) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has consumer 'food animal as consumer' (http://purl.obolibrary.org/obo/FOODON_03510015)

f o o d o n 03310365c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310365

SIREN DB annotation: * has quality 'medium ground' (http://purl.obolibrary.org/obo/FOODON_03430117) * derives from 'seed germ' (http://purl.obolibrary.org/obo/FOODON_03420182) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has consumer 'laboratory animal as food consumer' (http://purl.obolibrary.org/obo/FOODON_03510010) * has consumer 'non-food animal as food consumer' (http://purl.obolibrary.org/obo/FOODON_03510013) * has consumer 'food animal as consumer' (http://purl.obolibrary.org/obo/FOODON_03510015)

f o o d o n 03310366c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310366

SIREN DB annotation: * derives from 'oligosaccharide' (http://purl.obolibrary.org/obo/CHEBI_50699) * formed as a result of 'physical/chemical modification process' (http://purl.obolibrary.org/obo/FOODON_03460130)

f o o d o n 03310367c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310367

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'cellulose' (http://purl.obolibrary.org/obo/FOODON_03420220) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'food hydrolyzation process' (http://purl.obolibrary.org/obo/FOODON_03460277) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03310368c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310368

SIREN DB annotation: * derives from 'protein extract, concentrate or isolate' (http://purl.obolibrary.org/obo/FOODON_03420236)

f o o d o n 03310370c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310370

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03310371c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310371

SIREN DB annotation: * has quality 'medium ground' (http://purl.obolibrary.org/obo/FOODON_03430117) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has consumer 'non-food animal as food consumer' (http://purl.obolibrary.org/obo/FOODON_03510013) * has consumer 'food animal as consumer' (http://purl.obolibrary.org/obo/FOODON_03510015)

f o o d o n 03310373c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310373

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03310375c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310375

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133)

f o o d o n 03310376c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310376

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133)

f o o d o n 03310377c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310377

SIREN DB annotation: * has quality 'medium ground' (http://purl.obolibrary.org/obo/FOODON_03430117) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03310378c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310378

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460161) * has consumer 'food animal as consumer' (http://purl.obolibrary.org/obo/FOODON_03510015)

f o o d o n 03310379c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310379

SIREN DB annotation: * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * has consumer 'food animal as consumer' (http://purl.obolibrary.org/obo/FOODON_03510015)

f o o d o n 03310380c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310380

SIREN DB annotation: * derives from 'seed germ' (http://purl.obolibrary.org/obo/FOODON_03420182) * has consumer 'food animal as consumer' (http://purl.obolibrary.org/obo/FOODON_03510015)

f o o d o n 03310381c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310381

SIREN DB annotation: * derives from 'milk or milk component' (http://purl.obolibrary.org/obo/FOODON_03420113) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * has consumer 'food animal as consumer' (http://purl.obolibrary.org/obo/FOODON_03510015)

f o o d o n 03310383c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310383

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420139) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460161) * has consumer 'food animal as consumer' (http://purl.obolibrary.org/obo/FOODON_03510015)

f o o d o n 03310386c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310386

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104)

f o o d o n 03310387c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310387

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190)

f o o d o n 03310388c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310388

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'part of algae or fungus' (http://purl.obolibrary.org/obo/FOODON_03420247) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03310389c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310389

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03310390c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310390

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150)

f o o d o n 03310392c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310392

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03310410c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310410

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101)

f o o d o n 03310413c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310413

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03310415c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310415

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253)

f o o d o n 03310417c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310417

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229)

f o o d o n 03310418c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310418

SIREN DB annotation: * derives from 'milk or milk component' (http://purl.obolibrary.org/obo/FOODON_03420113) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104)

f o o d o n 03310425c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310425

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240) * formed as a result of 'cooking in water or water-based liquid' (http://purl.obolibrary.org/obo/FOODON_03450013) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'nut or seed added' (http://purl.obolibrary.org/obo/FOODON_03460177)

f o o d o n 03310428c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310428

SIREN DB annotation: * has quality 'whole and pieces' (http://purl.obolibrary.org/obo/FOODON_03430104) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151)

f o o d o n 03310429c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310429

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'smoked or smoke-flavored' (http://purl.obolibrary.org/obo/FOODON_03460172) * formed as a result of 'preservation by smoking' (http://purl.obolibrary.org/obo/FOODON_03470106)

f o o d o n 03310430c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310430

SIREN DB annotation: * has quality 'disintegrated or ground' (http://purl.obolibrary.org/obo/FOODON_03430136) * has quality 'beverage base, dry' (http://purl.obolibrary.org/obo/FOODON_03530089) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'freeze-drying' (http://purl.obolibrary.org/obo/FOODON_03470130) * has consumer 'low fat food' (http://purl.obolibrary.org/obo/FOODON_03510039)

f o o d o n 03310431c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310431

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'ripe or mature' (http://purl.obolibrary.org/obo/FOODON_03530052) * derives from 'fruit, peel present, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420139)

f o o d o n 03310432c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310432

SIREN DB annotation: * has quality 'whole' (http://purl.obolibrary.org/obo/FOODON_03430131) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'cooked by popping' (http://purl.obolibrary.org/obo/FOODON_03450009) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03310433c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310433

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * derives from 'sugar syrup or syrup solids' (http://purl.obolibrary.org/obo/FOODON_03420271)

f o o d o n 03310434c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310434

SIREN DB annotation: * derives from 'protein extract, concentrate or isolate' (http://purl.obolibrary.org/obo/FOODON_03420236)

f o o d o n 03310436c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310436

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184 * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231) * has substance added 'vegetable fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460263)

f o o d o n 03310437c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310437

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03310438c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310438

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel removed, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420230) * formed as a result of 'cooking with added fat or oil' (http://purl.obolibrary.org/obo/FOODON_03450025) * formed as a result of 'fat or oil coated' (http://purl.obolibrary.org/obo/FOODON_03460233)

f o o d o n 03310441c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310441

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03310442c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310442

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03310443c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310443

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147 * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158)

f o o d o n 03310445c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310445

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'instantizing process' (http://purl.obolibrary.org/obo/FOODON_03460169) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03310447c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310447

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'fat or oil coated' (http://purl.obolibrary.org/obo/FOODON_03460233) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * immersed in 'packed in olive oil' (http://purl.obolibrary.org/obo/FOODON_03480038)

f o o d o n 03310448c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310448

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231) * has substance added 'vegetable fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460263)

f o o d o n 03310449c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310449

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03310450c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310450

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03310451c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310451

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03310453c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310453

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03310464c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310464

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'formulated mix' (http://purl.obolibrary.org/obo/FOODON_03530074) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'instantizing process' (http://purl.obolibrary.org/obo/FOODON_03460169) * formed as a result of 'enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460252) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03310465c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310465

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190)

f o o d o n 03310466c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310466

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03310467c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310467

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101) * formed as a result of 'full fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460248) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has consumer 'low fat food' (http://purl.obolibrary.org/obo/FOODON_03510039) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03310468c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310468

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101) * formed as a result of 'partial fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460247) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has consumer 'low fat food' (http://purl.obolibrary.org/obo/FOODON_03510039) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03310470c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310470

SIREN DB annotation: * has quality 'semiliquid' (http://purl.obolibrary.org/obo/FOODON_03430103) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03310471c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310471

SIREN DB annotation: * has quality 'medium ground' (http://purl.obolibrary.org/obo/FOODON_03430117) * derives from 'seed, skin undetermined, germ present' (http://purl.obolibrary.org/obo/FOODON_03420136) * formed as a result of 'physical/chemical modification process' (http://purl.obolibrary.org/obo/FOODON_03460130) * formed as a result of 'partial fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460247) * has consumer 'food animal as consumer' (http://purl.obolibrary.org/obo/FOODON_03510015)

f o o d o n 03310474c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310474

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'cream food product' (http://purl.obolibrary.org/obo/FOODON_00001216) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158)

f o o d o n 03310477c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310477

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'beverage base' (http://purl.obolibrary.org/obo/FOODON_03530088) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03310478c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310478

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133)

f o o d o n 03310479c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310479

SIREN DB annotation: * has quality 'liquid, low viscosity' (http://purl.obolibrary.org/obo/FOODON_03430109) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added 'water addition process' (http://purl.obolibrary.org/obo/FOODON_03460148) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03310480c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310480

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'preservation by adding chemicals' (http://purl.obolibrary.org/obo/FOODON_03470100) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * immersed in 'packed in sweetened brine' (http://purl.obolibrary.org/obo/FOODON_03480019)

f o o d o n 03310481c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310481

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * has substance added 'fructose' (http://purl.obolibrary.org/obo/CHEBI_28757)

f o o d o n 03310482c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310482

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * formed as a result of 'food bleaching process' (http://purl.obolibrary.org/obo/FOODON_03460197)

f o o d o n 03310483c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310483

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'glucitol' (http://purl.obolibrary.org/obo/CHEBI_30911) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) * has consumer 'dietary claim or use' (http://purl.obolibrary.org/obo/FOODON_03510023)

f o o d o n 03310484c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310484

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03310485c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310485

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03310486c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310486

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190)

f o o d o n 03310487c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310487

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167)

f o o d o n 03310489c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310489

SIREN DB annotation: * surrounded by 'paper bag, sack or pouch' (http://purl.obolibrary.org/obo/FOODON_03490120) * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500039 * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03310493c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310493

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03310494c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310494

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125)

f o o d o n 03310496c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310496

SIREN DB annotation: * has substance added 'ingredient added (TO BE REVISED)' (http://purl.obolibrary.org/obo/FOODON_03460225)

f o o d o n 03310498c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310498

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'animal body or body part' (http://purl.obolibrary.org/obo/FOODON_03420127)

f o o d o n 03310499c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310499

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03310541c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310541

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added http://purl.obolibrary.org/obo/FOODON_03460153 * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03310545c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310545

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03310546c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310546

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200) * formed as a result of 'steeping' (http://purl.obolibrary.org/obo/FOODON_03450036)

f o o d o n 03310547c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310547

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * formed as a result of 'artificially carbonated' (http://purl.obolibrary.org/obo/FOODON_03460109) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has consumer 'low energy food' (http://purl.obolibrary.org/obo/FOODON_03510033)

f o o d o n 03310548c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310548

SIREN DB annotation: * surrounded by 'metal container' (http://purl.obolibrary.org/obo/FOODON_03490151) * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500024 * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has consumer 'infant or toddler consumer' (http://purl.obolibrary.org/obo/FOODON_03510020)

f o o d o n 03310550c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310550

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03310552c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310552

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'pod containing small, immature seed' (http://purl.obolibrary.org/obo/FOODON_03420169)

f o o d o n 03310553c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310553

SIREN DB annotation: * has quality 'divided or disintegrated' (http://purl.obolibrary.org/obo/FOODON_03430122) * derives from 'protein extract, concentrate or isolate' (http://purl.obolibrary.org/obo/FOODON_03420236)

f o o d o n 03310554c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310554

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'part of algae or fungus' (http://purl.obolibrary.org/obo/FOODON_03420247) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03310556c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310556

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03310557c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310557

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'protein extract, concentrate or isolate' (http://purl.obolibrary.org/obo/FOODON_03420236) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'vegetable fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460263) * has substance added 'sugar syrup or sugar syrup solids added' (http://purl.obolibrary.org/obo/FOODON_03460280) * has consumer 'infant or toddler consumer' (http://purl.obolibrary.org/obo/FOODON_03510020)

f o o d o n 03310559c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310559

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skin or bran (pericarp)' (http://purl.obolibrary.org/obo/FOODON_03420111)

f o o d o n 03310560c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310560

SIREN DB annotation: * has quality 'liquid, high viscosity, with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430138) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03310561c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310561

SIREN DB annotation: * derives from 'protein extract, concentrate or isolate' (http://purl.obolibrary.org/obo/FOODON_03420236) * has consumer 'infant or toddler consumer' (http://purl.obolibrary.org/obo/FOODON_03510020)

f o o d o n 03310562c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310562

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253)

f o o d o n 03310564c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310564

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'belly meat' (http://purl.obolibrary.org/obo/FOODON_03530063) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'cooking with inherent fat or oil' (http://purl.obolibrary.org/obo/FOODON_03450030) * formed as a result of 'smoked or smoke-flavored' (http://purl.obolibrary.org/obo/FOODON_03460172) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253)

f o o d o n 03310565c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310565

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174)

f o o d o n 03310567c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310567

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * formed as a result of 'food aeration process' (http://purl.obolibrary.org/obo/FOODON_03460178) * formed as a result of 'aseptic filling and sealing' (http://purl.obolibrary.org/obo/FOODON_03470126) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03310568c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310568

SIREN DB annotation: * surrounded by 'metal container' (http://purl.obolibrary.org/obo/FOODON_03490151) * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500024 * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added 'ingredient added (TO BE REVISED)' (http://purl.obolibrary.org/obo/FOODON_03460225) * has consumer 'infant or toddler consumer' (http://purl.obolibrary.org/obo/FOODON_03510020)

f o o d o n 03310570c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310570

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added 'stabilizer added' (http://purl.obolibrary.org/obo/FOODON_03460368) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03310571c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310571

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190)

f o o d o n 03310573c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310573

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'meat color, undesignated or unknown (deprecated)' (http://purl.obolibrary.org/obo/FOODON_03530003) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152)

f o o d o n 03310574c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310574

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200) * formed as a result of 'instantizing process' (http://purl.obolibrary.org/obo/FOODON_03460169) * formed as a result of 'rehydration process' (http://purl.obolibrary.org/obo/FOODON_03460259)

f o o d o n 03310575c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310575

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03310577c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310577

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'smoked or smoke-flavored' (http://purl.obolibrary.org/obo/FOODON_03460172) * formed as a result of 'curing or aging < 2 weeks' (http://purl.obolibrary.org/obo/FOODON_03460288) * formed as a result of 'food homogenization or emulsification process' (http://purl.obolibrary.org/obo/FOODON_03460306) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03310578c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310578

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'round or leg (meat cut)' (http://purl.obolibrary.org/obo/FOODON_03530024) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151)

f o o d o n 03310579c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310579

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151)

f o o d o n 03310580c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310580

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) * has substance added 'gelatin added' (http://purl.obolibrary.org/obo/FOODON_03460165) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03310583c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310583

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100)

f o o d o n 03310584c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310584

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'certified color added' (http://purl.obolibrary.org/obo/FOODON_03460133) * has substance added 'gelatin added' (http://purl.obolibrary.org/obo/FOODON_03460165) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03310585c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310585

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'certified color added' (http://purl.obolibrary.org/obo/FOODON_03460133) * has substance added 'gelatin added' (http://purl.obolibrary.org/obo/FOODON_03460165) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03310587c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310587

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'cooking by simmering' (http://purl.obolibrary.org/obo/FOODON_03450020) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added 'wheat plant as food source' (http://purl.obolibrary.org/obo/FOODON_03411312) * has substance added http://purl.obolibrary.org/obo/FOODON_03460143 * has substance added http://purl.obolibrary.org/obo/FOODON_03460191 * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03310588c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310588

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03310589c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310589

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'meat color, undesignated or unknown (deprecated)' (http://purl.obolibrary.org/obo/FOODON_03530003) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03310590c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310590

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'kidney' (http://purl.obolibrary.org/obo/UBERON_0002113)

f o o d o n 03310591c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310591

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * has quality 'round or leg (meat cut)' (http://purl.obolibrary.org/obo/FOODON_03530024) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268)

f o o d o n 03310592c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310592

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * has substance added 'mushroom food product' (http://purl.obolibrary.org/obo/FOODON_00001287)

f o o d o n 03310593c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310593

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03310594c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310594

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03310596c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310596

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * has quality 'unripe or immature' (http://purl.obolibrary.org/obo/FOODON_03530051) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * formed as a result of 'decaffeination process' (http://purl.obolibrary.org/obo/FOODON_03460140)

f o o d o n 03310597c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310597

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03310598c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310598

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'broth or stock' (http://purl.obolibrary.org/obo/FOODON_03420170) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152)

f o o d o n 03310601c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310601

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added http://purl.obolibrary.org/obo/FOODON_03460143 * has substance added http://purl.obolibrary.org/obo/FOODON_03460191 * has substance added http://purl.obolibrary.org/obo/FOODON_03460212

f o o d o n 03310602c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310602

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * has substance added 'food added' (http://purl.obolibrary.org/obo/FOODON_03460180) * immersed in 'packed in salt brine' (http://purl.obolibrary.org/obo/FOODON_03480018)

f o o d o n 03310603c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310603

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * immersed in 'packed in salt brine' (http://purl.obolibrary.org/obo/FOODON_03480018)

f o o d o n 03310604c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310604

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'cream food product' (http://purl.obolibrary.org/obo/FOODON_00001216) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03310605c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310605

SIREN DB annotation: * has quality 'liquid, high viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430121) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'buttermilk food product' (http://purl.obolibrary.org/obo/FOODON_00001067) * formed as a result of 'full fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460248) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has consumer 'low fat food' (http://purl.obolibrary.org/obo/FOODON_03510039)

f o o d o n 03310606c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310606

SIREN DB annotation: * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03310608c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310608

SIREN DB annotation: * has quality 'medium ground' (http://purl.obolibrary.org/obo/FOODON_03430117) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has consumer 'infant or toddler consumer' (http://purl.obolibrary.org/obo/FOODON_03510020)

f o o d o n 03310609c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310609

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has substance added 'vitamin a or carotenes added' (http://purl.obolibrary.org/obo/FOODON_03460213) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03310611c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310611

SIREN DB annotation: * has quality 'meat color, undesignated or unknown (deprecated)' (http://purl.obolibrary.org/obo/FOODON_03530003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03310612c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310612

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * has substance added 'ingredient added (TO BE REVISED)' (http://purl.obolibrary.org/obo/FOODON_03460225) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * immersed in 'packed in salt brine' (http://purl.obolibrary.org/obo/FOODON_03480018)

f o o d o n 03310613c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310613

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'seed, skin removed' (http://purl.obolibrary.org/obo/FOODON_03420134) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03310614c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310614

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'seed, skin removed' (http://purl.obolibrary.org/obo/FOODON_03420134)

f o o d o n 03310615c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310615

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03310616c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310616

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * has substance added 'wheat plant as food source' (http://purl.obolibrary.org/obo/FOODON_03411312) * has substance added http://purl.obolibrary.org/obo/FOODON_03460191 * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03310617c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310617

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103) * formed as a result of 'boiling and then draining' (http://purl.obolibrary.org/obo/FOODON_03450015)

f o o d o n 03310618c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310618

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'ultra pasteurization (up) by heat' (http://purl.obolibrary.org/obo/FOODON_03470148)

f o o d o n 03310620c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310620

SIREN DB annotation: * has substance added http://purl.obolibrary.org/obo/FOODON_03460163 * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194)

f o o d o n 03310621c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310621

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125)

f o o d o n 03310622c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310622

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03310623c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310623

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03310626c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310626

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212

f o o d o n 03310628c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310628

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'meat color, undesignated or unknown (deprecated)' (http://purl.obolibrary.org/obo/FOODON_03530003) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268)

f o o d o n 03310629c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310629

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440022) * derives from 'protein extract, concentrate or isolate' (http://purl.obolibrary.org/obo/FOODON_03420236) * has substance added 'starch added' (http://purl.obolibrary.org/obo/FOODON_03460146) * has substance added 'corn syrup added' (http://purl.obolibrary.org/obo/FOODON_03460224) * has substance added 'vegetable fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460263) * has consumer 'dietary claim or use' (http://purl.obolibrary.org/obo/FOODON_03510023)

f o o d o n 03310632c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310632

SIREN DB annotation: * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138)

f o o d o n 03310633c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310633

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03310634c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310634

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03310635c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310635

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03310638c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310638

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * has substance added http://purl.obolibrary.org/obo/FOODON_03460185

f o o d o n 03310639c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310639

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440022) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03310640c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310640

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03310642c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310642

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has substance added http://purl.obolibrary.org/obo/FOODON_03460318 * has consumer 'fiber special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510049)

f o o d o n 03310643c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310643

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'corn syrup added' (http://purl.obolibrary.org/obo/FOODON_03460224) * has substance added 'stabilizer added' (http://purl.obolibrary.org/obo/FOODON_03460368)

f o o d o n 03310644c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310644

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * has quality 'meat color, undesignated or unknown (deprecated)' (http://purl.obolibrary.org/obo/FOODON_03530003) * derives from 'skeletal meat part, with bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420243) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03310646c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310646

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155)

f o o d o n 03310649c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310649

SIREN DB annotation: * has quality 'semiliquid' (http://purl.obolibrary.org/obo/FOODON_03430103) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167)

f o o d o n 03310650c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310650

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167)

f o o d o n 03310651c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310651

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133)

f o o d o n 03310652c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310652

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * has substance added 'vegetable fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460263)

f o o d o n 03310653c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310653

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'vitamin A' (http://purl.obolibrary.org/obo/CHEBI_12777) * has substance added 'vitamin D' (http://purl.obolibrary.org/obo/CHEBI_27300) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03310654c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310654

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'boiling' (http://purl.obolibrary.org/obo/FOODON_03450014)

f o o d o n 03310655c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310655

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'polysaccharide' (http://purl.obolibrary.org/obo/CHEBI_18154) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150)

f o o d o n 03310656c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310656

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * formed as a result of 'flavoring added, artificial' (http://purl.obolibrary.org/obo/FOODON_03460228) * formed as a result of 'preservation by adding chemicals' (http://purl.obolibrary.org/obo/FOODON_03470100) * has substance added 'water addition process' (http://purl.obolibrary.org/obo/FOODON_03460148) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) * has substance added 'butter added' (http://purl.obolibrary.org/obo/FOODON_03460271) * has consumer 'low energy food' (http://purl.obolibrary.org/obo/FOODON_03510033)

f o o d o n 03310658c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310658

SIREN DB annotation: * has quality 'liquid, low viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430114) * derives from 'fruit, peel present, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420139)

f o o d o n 03310659c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310659

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * has quality 'meat color, undesignated or unknown (deprecated)' (http://purl.obolibrary.org/obo/FOODON_03530003) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'breaded or batter-coated' (http://purl.obolibrary.org/obo/FOODON_03460188) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152)

f o o d o n 03310662c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310662

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03310663c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310663

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added http://purl.obolibrary.org/obo/FOODON_03460279 * has substance added 'stabilizer added' (http://purl.obolibrary.org/obo/FOODON_03460368) * has consumer 'reduced energy food' (http://purl.obolibrary.org/obo/FOODON_03510034)

f o o d o n 03310664c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310664

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has consumer 'dietary claim or use' (http://purl.obolibrary.org/obo/FOODON_03510023)

f o o d o n 03310665c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310665

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'food aeration process' (http://purl.obolibrary.org/obo/FOODON_03460178) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has consumer 'reduced energy food' (http://purl.obolibrary.org/obo/FOODON_03510034)

f o o d o n 03310666c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310666

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440022) * derives from 'milk or milk component' (http://purl.obolibrary.org/obo/FOODON_03420113) * formed as a result of 'food aeration process' (http://purl.obolibrary.org/obo/FOODON_03460178) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has consumer 'reduced energy food' (http://purl.obolibrary.org/obo/FOODON_03510034)

f o o d o n 03310667c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310667

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * formed as a result of 'carbonated' (http://purl.obolibrary.org/obo/FOODON_03460175) * has substance added 'mineral added' (http://purl.obolibrary.org/obo/FOODON_03460159)

f o o d o n 03310668c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310668

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100)

f o o d o n 03310669c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310669

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added 'certified color added' (http://purl.obolibrary.org/obo/FOODON_03460133) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03310671c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310671

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132)

f o o d o n 03310672c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310672

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03310674c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310674

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440022) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147 * has substance added 'water addition process' (http://purl.obolibrary.org/obo/FOODON_03460148) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03310677c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310677

SIREN DB annotation: * has quality 'semiliquid' (http://purl.obolibrary.org/obo/FOODON_03430103) * derives from 'whole plant or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420150)

f o o d o n 03310678c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310678

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460252) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03310680c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310680

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * has quality 'round or leg (meat cut)' (http://purl.obolibrary.org/obo/FOODON_03530024) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268)

f o o d o n 03310681c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310681

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03310682c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310682

SIREN DB annotation: * has quality 'liquid, high viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430121) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'water addition process' (http://purl.obolibrary.org/obo/FOODON_03460148)

f o o d o n 03310683c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310683

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03310684c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310684

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * formed as a result of 'cooking in small amount of fat or oil' (http://purl.obolibrary.org/obo/FOODON_03450026) * formed as a result of 'food scalding or blanching' (http://purl.obolibrary.org/obo/FOODON_03450042) * formed as a result of 'fat or oil coated' (http://purl.obolibrary.org/obo/FOODON_03460233) * formed as a result of 'roasting seed process' (http://purl.obolibrary.org/obo/FOODON_03460391)

f o o d o n 03310685c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310685

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268)

f o o d o n 03310686c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310686

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03310688c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310688

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * has substance added 'polysaccharide' (http://purl.obolibrary.org/obo/CHEBI_18154) * has substance added 'water addition process' (http://purl.obolibrary.org/obo/FOODON_03460148) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03310689c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310689

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added 'wheat plant as food source' (http://purl.obolibrary.org/obo/FOODON_03411312) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03310690c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310690

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174)

f o o d o n 03310694c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310694

SIREN DB annotation: * derives from 'whole egg' (http://purl.obolibrary.org/obo/FOODON_03420274) * formed as a result of 'iodized' (http://purl.obolibrary.org/obo/FOODON_03460189) * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194)

f o o d o n 03310695c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310695

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'egg' (http://purl.obolibrary.org/obo/FOODON_03420194) * formed as a result of 'cooking by microwave' (http://purl.obolibrary.org/obo/FOODON_03450011)

f o o d o n 03310696c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310696

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'breaded or batter-coated' (http://purl.obolibrary.org/obo/FOODON_03460188) * has substance added 'wheat plant as food source' (http://purl.obolibrary.org/obo/FOODON_03411312) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03310697c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310697

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'cooking with added fat or oil' (http://purl.obolibrary.org/obo/FOODON_03450025) * formed as a result of 'vegetable fat or oil coated' (http://purl.obolibrary.org/obo/FOODON_03460334) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212

f o o d o n 03310700c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310700

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253)

f o o d o n 03310701c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310701

SIREN DB annotation: * surrounded by 'metal container' (http://purl.obolibrary.org/obo/FOODON_03490151) * has quality 'divided into pieces, thickness more than 1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430125) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500023 * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * immersed in 'packed in edible medium' (http://purl.obolibrary.org/obo/FOODON_03480011)

f o o d o n 03310702c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310702

SIREN DB annotation: * has quality 'divided or disintegrated' (http://purl.obolibrary.org/obo/FOODON_03430122) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'flavoring, spice or herb added, natural' (http://purl.obolibrary.org/obo/FOODON_03460229) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03310703c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310703

SIREN DB annotation: * has quality 'semiliquid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430135) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03310704c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310704

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147 * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03310705c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310705

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food hydrogenation proess' (http://purl.obolibrary.org/obo/FOODON_03460174) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03310707c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310707

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'food alkalization process' (http://purl.obolibrary.org/obo/FOODON_03460206) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'wheat plant as food source' (http://purl.obolibrary.org/obo/FOODON_03411312) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03310708c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310708

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'instantizing process' (http://purl.obolibrary.org/obo/FOODON_03460169) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03310709c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310709

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'cooking with added fat or oil' (http://purl.obolibrary.org/obo/FOODON_03450025) * formed as a result of 'fat or oil coated' (http://purl.obolibrary.org/obo/FOODON_03460233) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151)

f o o d o n 03310710c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310710

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'salted' (http://purl.obolibrary.org/obo/FOODON_03460173) * formed as a result of 'food alkalization process' (http://purl.obolibrary.org/obo/FOODON_03460206) * has substance added 'vegetable fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460263)

f o o d o n 03310711c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310711

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'deep-frying' (http://purl.obolibrary.org/obo/FOODON_03450029) * formed as a result of 'food puffing process' (http://purl.obolibrary.org/obo/FOODON_03460268) * has substance added http://purl.obolibrary.org/obo/FOODON_03460143 * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has substance added 'vegetable fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460263)

f o o d o n 03310712c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310712

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'food industry prepared' (http://purl.obolibrary.org/obo/FOODON_03530112) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238) * formed as a result of 'food homogenization or emulsification process' (http://purl.obolibrary.org/obo/FOODON_03460306) * formed as a result of 'preservation by chilling' (http://purl.obolibrary.org/obo/FOODON_03470131) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184 * has substance added 'margarine added' (http://purl.obolibrary.org/obo/FOODON_03460272)

f o o d o n 03310716c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310716

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'cooking with added fat or oil' (http://purl.obolibrary.org/obo/FOODON_03450025) * formed as a result of 'fat or oil coated' (http://purl.obolibrary.org/obo/FOODON_03460233) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03310717c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310717

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * formed as a result of 'cooking with added fat or oil' (http://purl.obolibrary.org/obo/FOODON_03450025) * formed as a result of 'fat or oil coated' (http://purl.obolibrary.org/obo/FOODON_03460233)

f o o d o n 03310719c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310719

SIREN DB annotation: * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190)

f o o d o n 03310723c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310723

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'cooking with added fat or oil' (http://purl.obolibrary.org/obo/FOODON_03450025) * formed as a result of 'fat or oil coated' (http://purl.obolibrary.org/obo/FOODON_03460233)

f o o d o n 03310725c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310725

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03310726c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310726

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460252) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151)

f o o d o n 03310727c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310727

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103) * formed as a result of 'cooking with added fat or oil' (http://purl.obolibrary.org/obo/FOODON_03450025) * formed as a result of 'fat or oil coated' (http://purl.obolibrary.org/obo/FOODON_03460233)

f o o d o n 03310728c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310728

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253)

f o o d o n 03310729c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310729

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03310730c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310730

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232)

f o o d o n 03310731c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310731

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232)

f o o d o n 03310732c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310732

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232)

f o o d o n 03310733c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310733

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232)

f o o d o n 03310734c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310734

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232)

f o o d o n 03310736c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310736

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03310737c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310737

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03310738c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310738

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03310739c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310739

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03310743c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310743

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03310744c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310744

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155)

f o o d o n 03310746c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310746

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'peservation by heat drying' (http://purl.obolibrary.org/obo/FOODON_03470117)

f o o d o n 03310747c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310747

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03310748c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310748

SIREN DB annotation: * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190)

f o o d o n 03310750c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310750

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03310751c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310751

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'alcohol-acetic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460123) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104)

f o o d o n 03310752c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310752

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'fruit, peel present' (http://purl.obolibrary.org/obo/FOODON_03420137) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03310753c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310753

SIREN DB annotation: * has quality 'divided or disintegrated' (http://purl.obolibrary.org/obo/FOODON_03430122) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268)

f o o d o n 03310755c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310755

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03310758c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310758

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present' (http://purl.obolibrary.org/obo/FOODON_03420137) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03310759c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310759

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'carbonated by fermentation' (http://purl.obolibrary.org/obo/FOODON_03460246) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104)

f o o d o n 03310760c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310760

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104)

f o o d o n 03310761c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310761

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'food distillation process' (http://purl.obolibrary.org/obo/FOODON_03460270) * has substance added 'alcohol' (http://purl.obolibrary.org/obo/CHEBI_30879) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03310765c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310765

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200)

f o o d o n 03310767c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310767

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has consumer 'noncarbonated claim or use' (http://purl.obolibrary.org/obo/FOODON_03510169)

f o o d o n 03310769c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310769

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133)

f o o d o n 03310771c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310771

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460202)

f o o d o n 03310772c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310772

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added http://purl.obolibrary.org/obo/FOODON_03460143 * has substance added http://purl.obolibrary.org/obo/FOODON_03460186

f o o d o n 03310773c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310773

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152)

f o o d o n 03310774c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310774

SIREN DB annotation: * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194)

f o o d o n 03310775c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310775

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added http://purl.obolibrary.org/obo/FOODON_03460143 * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03310776c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310776

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'home prepared' (http://purl.obolibrary.org/obo/FOODON_03530109) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03310778c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310778

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'full fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460248) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has consumer 'low fat food' (http://purl.obolibrary.org/obo/FOODON_03510039)

f o o d o n 03310780c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310780

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03310781c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310781

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119)

f o o d o n 03310782c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310782

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03310784c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310784

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119)

f o o d o n 03310787c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310787

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03310789c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310789

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'plant above surface, excluding fruit and seed' (http://purl.obolibrary.org/obo/FOODON_03420144)

f o o d o n 03310790c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310790

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03310791c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310791

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133)

f o o d o n 03310795c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310795

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'heavy cream' (http://purl.obolibrary.org/obo/FOODON_03420161) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03310796c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310796

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'starch added' (http://purl.obolibrary.org/obo/FOODON_03460146) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150)

f o o d o n 03310797c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310797

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'ripe or mature' (http://purl.obolibrary.org/obo/FOODON_03530052) * derives from 'pod or seed' (http://purl.obolibrary.org/obo/FOODON_03420158) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03310798c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310798

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'full fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460248) * has consumer 'not pasteurized claim or use' (http://purl.obolibrary.org/obo/FOODON_03510121)

f o o d o n 03310799c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310799

SIREN DB annotation: * has quality 'liquid, high viscosity, with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430138) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03310801c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310801

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440022) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151)

f o o d o n 03310802c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310802

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) * has substance added 'stabilizer added' (http://purl.obolibrary.org/obo/FOODON_03460368)

f o o d o n 03310803c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310803

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added http://purl.obolibrary.org/obo/FOODON_03460212

f o o d o n 03310804c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310804

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268)

f o o d o n 03310805c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310805

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'peel, core or seed' (http://purl.obolibrary.org/obo/FOODON_03420110)

f o o d o n 03310806c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310806

SIREN DB annotation: * has quality 'semiliquid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430110) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'cooking in water or water-based liquid' (http://purl.obolibrary.org/obo/FOODON_03450013) * formed as a result of 'food rolling process' (http://purl.obolibrary.org/obo/FOODON_03460239) * formed as a result of 'rehydration process' (http://purl.obolibrary.org/obo/FOODON_03460259)

f o o d o n 03310807c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310807

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133)

f o o d o n 03310808c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310808

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'gluten' (http://purl.obolibrary.org/obo/FOODON_03420177)

f o o d o n 03310809c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310809

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'gluten' (http://purl.obolibrary.org/obo/FOODON_03420177)

f o o d o n 03310810c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310810

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03310811c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310811

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'protein extract, concentrate or isolate' (http://purl.obolibrary.org/obo/FOODON_03420236) * formed as a result of 'food texturing process' (http://purl.obolibrary.org/obo/FOODON_03460192) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150)

f o o d o n 03310812c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310812

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'protein extract, concentrate or isolate' (http://purl.obolibrary.org/obo/FOODON_03420236) * formed as a result of 'food texturing process' (http://purl.obolibrary.org/obo/FOODON_03460192) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150)

f o o d o n 03310813c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310813

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'protein extract, concentrate or isolate' (http://purl.obolibrary.org/obo/FOODON_03420236) * formed as a result of 'food texturing process' (http://purl.obolibrary.org/obo/FOODON_03460192) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151)

f o o d o n 03310815c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310815

Curation note: This was "soft dring not further specified". We are relaxing siren annotations to allow for subclasses. SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * formed as a result of 'artificially carbonated' (http://purl.obolibrary.org/obo/FOODON_03460109) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460202)

f o o d o n 03310817c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310817

SIREN DB annotation: * has quality 'liquid, high viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430121) * derives from 'buttermilk food product' (http://purl.obolibrary.org/obo/FOODON_00001067)

f o o d o n 03310818c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310818

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440022) * derives from 'cream food product' (http://purl.obolibrary.org/obo/FOODON_00001216) * formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03310821c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310821

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03310822c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310822

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420168)

f o o d o n 03310823c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310823

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167)

f o o d o n 03310824c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310824

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added 'nicotinic acid' (http://purl.obolibrary.org/obo/CHEBI_15940) * has substance added 'riboflavin' (http://purl.obolibrary.org/obo/CHEBI_17015) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'iron added' (http://purl.obolibrary.org/obo/FOODON_03460181) * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has substance added http://purl.obolibrary.org/obo/FOODON_03460309

f o o d o n 03310825c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310825

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03310826c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310826

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03310828c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310828

SIREN DB annotation: * has quality 'meat color, undesignated or unknown (deprecated)' (http://purl.obolibrary.org/obo/FOODON_03530003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03310829c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310829

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'fruit, peel present' (http://purl.obolibrary.org/obo/FOODON_03420137) * formed as a result of 'pickling process' (http://purl.obolibrary.org/obo/FOODON_03460190) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03310830c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310830

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'germinated or sprouted seed' (http://purl.obolibrary.org/obo/FOODON_03420102) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232)

f o o d o n 03310832c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310832

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * has consumer 'animal as consumer' (http://purl.obolibrary.org/obo/FOODON_03510021)

f o o d o n 03310833c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310833

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03310835c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310835

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03310837c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310837

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'liver' (http://purl.obolibrary.org/obo/UBERON_0002107)

f o o d o n 03310838c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310838

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'liver' (http://purl.obolibrary.org/obo/UBERON_0002107) * formed as a result of 'food homogenization or emulsification process' (http://purl.obolibrary.org/obo/FOODON_03460306) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03310840c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310840

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part, without bone and skin, without separable fat' (http://purl.obolibrary.org/obo/FOODON_03420270)

f o o d o n 03310841c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310841

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'natural heat drying' (http://purl.obolibrary.org/obo/FOODON_03470141)

f o o d o n 03310843c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310843

SIREN DB annotation: * has quality 'medium ground' (http://purl.obolibrary.org/obo/FOODON_03430117) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'food thawing process' (http://purl.obolibrary.org/obo/FOODON_03460241) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256)

f o o d o n 03310844c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310844

SIREN DB annotation: * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'mineral added' (http://purl.obolibrary.org/obo/FOODON_03460159) * has substance added http://purl.obolibrary.org/obo/FOODON_03460163 * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194)

f o o d o n 03310845c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310845

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'cooking with added fat or oil' (http://purl.obolibrary.org/obo/FOODON_03450025) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184 * has substance added http://purl.obolibrary.org/obo/FOODON_03460186

f o o d o n 03310846c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310846

SIREN DB annotation: * has quality 'divided into pieces, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430115) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238)

f o o d o n 03310847c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310847

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212

f o o d o n 03310848c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310848

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'flavoring added, artificial' (http://purl.obolibrary.org/obo/FOODON_03460228) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'certified color added' (http://purl.obolibrary.org/obo/FOODON_03460133) * has substance added 'gelatin added' (http://purl.obolibrary.org/obo/FOODON_03460165)

f o o d o n 03310849c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310849

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03310850c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310850

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107)

f o o d o n 03310851c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310851

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03310852c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310852

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'smoked or smoke-flavored' (http://purl.obolibrary.org/obo/FOODON_03460172) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03310853c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310853

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155)

f o o d o n 03310855c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310855

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460161)

f o o d o n 03310856c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310856

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133)

f o o d o n 03310860c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310860

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155)

f o o d o n 03310861c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310861

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107)

f o o d o n 03310864c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310864

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155)

f o o d o n 03310865c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310865

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'alcohol' (http://purl.obolibrary.org/obo/CHEBI_30879)

f o o d o n 03310866c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310866

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'food distillation process' (http://purl.obolibrary.org/obo/FOODON_03460270) * has substance added 'corn plant (sensu maize)' (http://purl.obolibrary.org/obo/FOODON_03411232) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100)

f o o d o n 03310869c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310869

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'instantizing process' (http://purl.obolibrary.org/obo/FOODON_03460169) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'starch added' (http://purl.obolibrary.org/obo/FOODON_03460146) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150)

f o o d o n 03310870c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310870

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'deep-frying' (http://purl.obolibrary.org/obo/FOODON_03450029) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has substance added 'vegetable fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460263)

f o o d o n 03310872c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310872

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'instantizing process' (http://purl.obolibrary.org/obo/FOODON_03460169)

f o o d o n 03310875c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310875

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132)

f o o d o n 03310876c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310876

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03310877c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310877

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * derives from 'egg' (http://purl.obolibrary.org/obo/FOODON_03420194) * has substance added 'wheat plant as food source' (http://purl.obolibrary.org/obo/FOODON_03411312) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158)

f o o d o n 03310878c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310878

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440022) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added 'gelatin added' (http://purl.obolibrary.org/obo/FOODON_03460165) * has substance added http://purl.obolibrary.org/obo/FOODON_03460185 * has substance added http://purl.obolibrary.org/obo/FOODON_03460296

f o o d o n 03310882c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310882

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'germinated or sprouted seed' (http://purl.obolibrary.org/obo/FOODON_03420102) * formed as a result of 'flavoring, spice or herb added, natural' (http://purl.obolibrary.org/obo/FOODON_03460229) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'carbonated by fermentation' (http://purl.obolibrary.org/obo/FOODON_03460246) * formed as a result of 'full alcohol removal process' (http://purl.obolibrary.org/obo/FOODON_03460286) * formed as a result of 'preservation by filtration' (http://purl.obolibrary.org/obo/FOODON_03470121)

f o o d o n 03310883c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310883

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03310884c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310884

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03310885c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310885

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'cooking in steam' (http://purl.obolibrary.org/obo/FOODON_03450021)

f o o d o n 03310887c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310887

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'instantizing process' (http://purl.obolibrary.org/obo/FOODON_03460169) * formed as a result of 'flavoring added, artificial' (http://purl.obolibrary.org/obo/FOODON_03460228) * formed as a result of 'rehydration process' (http://purl.obolibrary.org/obo/FOODON_03460259) * has substance added 'starch added' (http://purl.obolibrary.org/obo/FOODON_03460146) * has substance added 'nut or seed added' (http://purl.obolibrary.org/obo/FOODON_03460177)

f o o d o n 03310890c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310890

SIREN DB annotation: * has quality 'semiliquid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430110) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * has substance added 'sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460202)

f o o d o n 03310891c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310891

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03310892c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310892

SIREN DB annotation: * has quality 'semiliquid' (http://purl.obolibrary.org/obo/FOODON_03430103) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel undetermined, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420213) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has consumer 'infant or toddler consumer' (http://purl.obolibrary.org/obo/FOODON_03510020)

f o o d o n 03310893c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310893

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155)

f o o d o n 03310894c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310894

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'smoked or smoke-flavored' (http://purl.obolibrary.org/obo/FOODON_03460172) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03310895c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310895

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'smoked or smoke-flavored' (http://purl.obolibrary.org/obo/FOODON_03460172) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03310896c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310896

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253)

f o o d o n 03310899c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310899

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'heart' (http://purl.obolibrary.org/obo/UBERON_0000948)

f o o d o n 03310900c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310900

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03310902c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310902

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, with bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420243) * formed as a result of 'cooking in steam' (http://purl.obolibrary.org/obo/FOODON_03450021)

f o o d o n 03310903c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310903

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440022) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'food homogenization or emulsification process' (http://purl.obolibrary.org/obo/FOODON_03460306) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added 'vegetable fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460263)

f o o d o n 03310904c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310904

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03310906c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310906

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'part of algae or fungus' (http://purl.obolibrary.org/obo/FOODON_03420247) * formed as a result of 'preservation by chilling' (http://purl.obolibrary.org/obo/FOODON_03470131)

f o o d o n 03310908c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310908

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'cream food product' (http://purl.obolibrary.org/obo/FOODON_00001216)

f o o d o n 03310909c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310909

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'cream food product' (http://purl.obolibrary.org/obo/FOODON_00001216) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03310911c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310911

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'fruit, peel present' (http://purl.obolibrary.org/obo/FOODON_03420137) * formed as a result of 'pickling process' (http://purl.obolibrary.org/obo/FOODON_03460190) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * immersed in 'packed in vinegar' (http://purl.obolibrary.org/obo/FOODON_03480029)

f o o d o n 03310912c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310912

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253)

f o o d o n 03310913c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310913

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added 'vegetable fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460263)

f o o d o n 03310916c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310916

SIREN DB annotation: * surrounded by 'plastic bag or pouch' (http://purl.obolibrary.org/obo/FOODON_03490166) * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'glucitol' (http://purl.obolibrary.org/obo/CHEBI_30911) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500031 * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'polydextrose as food source' (http://purl.obolibrary.org/obo/FOODON_03413188) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added 'starch added' (http://purl.obolibrary.org/obo/FOODON_03460146) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) * has substance added 'gelatin added' (http://purl.obolibrary.org/obo/FOODON_03460165) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03310917c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310917

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * has quality 'unripe or immature' (http://purl.obolibrary.org/obo/FOODON_03530051) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03310918c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310918

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has consumer 'infant or toddler consumer' (http://purl.obolibrary.org/obo/FOODON_03510020)

f o o d o n 03310919c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310919

SIREN DB annotation: * has quality 'whole' (http://purl.obolibrary.org/obo/FOODON_03430131) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'charcoal broiling' (http://purl.obolibrary.org/obo/FOODON_03450007)

f o o d o n 03310920c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310920

SIREN DB annotation: * has quality 'divided or disintegrated' (http://purl.obolibrary.org/obo/FOODON_03430122) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'round or leg (meat cut)' (http://purl.obolibrary.org/obo/FOODON_03530024) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'freeze-drying' (http://purl.obolibrary.org/obo/FOODON_03470130)

f o o d o n 03310921c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310921

SIREN DB annotation: * has quality 'divided or disintegrated' (http://purl.obolibrary.org/obo/FOODON_03430122) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'round or leg (meat cut)' (http://purl.obolibrary.org/obo/FOODON_03530024) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03310923c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310923

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200) * formed as a result of 'steeping' (http://purl.obolibrary.org/obo/FOODON_03450036) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03310924c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310924

SIREN DB annotation: * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03310925c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310925

SIREN DB annotation: * has quality 'medium ground' (http://purl.obolibrary.org/obo/FOODON_03430117) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'home prepared' (http://purl.obolibrary.org/obo/FOODON_03530109) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194)

f o o d o n 03310927c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310927

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03310928c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310928

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440022) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * has substance added http://purl.obolibrary.org/obo/FOODON_03460297 * has consumer 'reduced energy food' (http://purl.obolibrary.org/obo/FOODON_03510034) * has consumer 'sugars special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510061)

f o o d o n 03310929c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310929

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268)

f o o d o n 03310930c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310930

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'bacteria curing process' (http://purl.obolibrary.org/obo/FOODON_03460326) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151)

f o o d o n 03310934c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310934

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'meat color, undesignated or unknown (deprecated)' (http://purl.obolibrary.org/obo/FOODON_03530003) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * formed as a result of 'smoked or smoke-flavored' (http://purl.obolibrary.org/obo/FOODON_03460172) * formed as a result of 'curing or aging < 2 weeks' (http://purl.obolibrary.org/obo/FOODON_03460288) * formed as a result of 'food homogenization or emulsification process' (http://purl.obolibrary.org/obo/FOODON_03460306) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03310935c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310935

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107)

f o o d o n 03310938c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310938

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'tongue' (http://purl.obolibrary.org/obo/UBERON_0001723)

f o o d o n 03310939c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310939

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * has quality 'chuck' (http://purl.obolibrary.org/obo/FOODON_03530021) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268)

f o o d o n 03310940c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310940

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440022) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'full fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460248)

f o o d o n 03310942c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310942

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174)

f o o d o n 03310943c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310943

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03310944c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310944

SIREN DB annotation: * has quality 'semiliquid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430110) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has consumer 'infant or toddler consumer' (http://purl.obolibrary.org/obo/FOODON_03510020)

f o o d o n 03310945c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310945

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03310946c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310946

SIREN DB annotation: * has quality 'liquid, low viscosity, with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430149) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has substance added http://purl.obolibrary.org/obo/FOODON_03460171 * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03310947c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310947

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03310949c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310949

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added http://purl.obolibrary.org/obo/FOODON_03460171 * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has substance added 'dairy product added' (http://purl.obolibrary.org/obo/FOODON_03460242)

f o o d o n 03310951c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310951

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * derives from 'whole egg without shell' (http://purl.obolibrary.org/obo/FOODON_03420225) * formed as a result of 'salted' (http://purl.obolibrary.org/obo/FOODON_03460173)

f o o d o n 03310954c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310954

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03310955c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310955

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03310956c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310956

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03310957c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310957

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104)

f o o d o n 03310959c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310959

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005)

f o o d o n 03310960c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310960

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * formed as a result of 'artificially carbonated' (http://purl.obolibrary.org/obo/FOODON_03460109) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'flavoring added, artificial' (http://purl.obolibrary.org/obo/FOODON_03460228) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03310961c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310961

SIREN DB annotation: * derives from 'part of animal' (http://purl.obolibrary.org/obo/FOODON_03420164)

f o o d o n 03310962c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310962

SIREN DB annotation: * surrounded by 'bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490203) * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03310963c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310963

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03310964c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310964

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'wheat plant as food source' (http://purl.obolibrary.org/obo/FOODON_03411312) * has substance added http://purl.obolibrary.org/obo/FOODON_03460191 * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03310965c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310965

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'heart (plant)' (http://purl.obolibrary.org/obo/FOODON_03420162) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03310966c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310966

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added 'certified color added' (http://purl.obolibrary.org/obo/FOODON_03460133) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147 * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158)

f o o d o n 03310967c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310967

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107)

f o o d o n 03310968c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310968

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107)

f o o d o n 03310969c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310969

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'shoulder (meat cut)' (http://purl.obolibrary.org/obo/FOODON_03530043) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253)

f o o d o n 03310970c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310970

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'round or leg (meat cut)' (http://purl.obolibrary.org/obo/FOODON_03530024) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253)

f o o d o n 03310971c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310971

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'dark meat' (http://purl.obolibrary.org/obo/FOODON_03530002) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103) * formed as a result of 'smoked by smoke infiltration' (http://purl.obolibrary.org/obo/FOODON_03460118) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'food homogenization or emulsification process' (http://purl.obolibrary.org/obo/FOODON_03460306) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03310972c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310972

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03310973c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310973

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'round or leg (meat cut)' (http://purl.obolibrary.org/obo/FOODON_03530024) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'cooking with fat or oil' (http://purl.obolibrary.org/obo/FOODON_03450024) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253)

f o o d o n 03310977c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310977

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * formed as a result of 'carbonated' (http://purl.obolibrary.org/obo/FOODON_03460175) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has consumer 'low energy food' (http://purl.obolibrary.org/obo/FOODON_03510033)

f o o d o n 03310978c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310978

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155)

f o o d o n 03310979c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310979

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'part of animal' (http://purl.obolibrary.org/obo/FOODON_03420164)

f o o d o n 03310980c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310980

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200)

f o o d o n 03310982c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310982

SIREN DB annotation: * has quality 'liquid, low viscosity' (http://purl.obolibrary.org/obo/FOODON_03430109) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194)

f o o d o n 03310983c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310983

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'food aeration process' (http://purl.obolibrary.org/obo/FOODON_03460178) * formed as a result of 'fat substitution process' (http://purl.obolibrary.org/obo/FOODON_03460208) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'vegetable fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460263)

f o o d o n 03310986c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310986

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155)

f o o d o n 03310987c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310987

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'liver' (http://purl.obolibrary.org/obo/UBERON_0002107) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03310988c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310988

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'food coating or covering process' (http://purl.obolibrary.org/obo/FOODON_03460353) * has substance added 'wheat plant as food source' (http://purl.obolibrary.org/obo/FOODON_03411312)

f o o d o n 03310989c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310989

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'salted' (http://purl.obolibrary.org/obo/FOODON_03460173)

f o o d o n 03310990c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310990

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * has substance added 'alcohol' (http://purl.obolibrary.org/obo/CHEBI_30879) * has substance added 'sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460202)

f o o d o n 03310991c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310991

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * has substance added 'alcohol' (http://purl.obolibrary.org/obo/CHEBI_30879)

f o o d o n 03310993c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310993

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238)

f o o d o n 03310995c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310995

SIREN DB annotation: * has quality 'divided or disintegrated' (http://purl.obolibrary.org/obo/FOODON_03430122) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03310998c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03310998

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132)

f o o d o n 03311000c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311000

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present' (http://purl.obolibrary.org/obo/FOODON_03420137)

f o o d o n 03311001c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311001

SIREN DB annotation: * has quality 'divided or disintegrated' (http://purl.obolibrary.org/obo/FOODON_03430122) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155)

f o o d o n 03311002c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311002

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03311003c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311003

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03311004c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311004

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03311005c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311005

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03311006c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311006

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has consumer 'infant or toddler consumer' (http://purl.obolibrary.org/obo/FOODON_03510020)

f o o d o n 03311007c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311007

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * has quality 'shoulder (meat cut)' (http://purl.obolibrary.org/obo/FOODON_03530043) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125)

f o o d o n 03311008c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311008

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167)

f o o d o n 03311011c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311011

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138)

f o o d o n 03311012c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311012

SIREN DB annotation: * has quality 'semiliquid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430110) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'meat color, undesignated or unknown (deprecated)' (http://purl.obolibrary.org/obo/FOODON_03530003) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * has substance added 'mushroom food product' (http://purl.obolibrary.org/obo/FOODON_00001287) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added http://purl.obolibrary.org/obo/FOODON_03460171 * has substance added http://purl.obolibrary.org/obo/FOODON_03460212

f o o d o n 03311013c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311013

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * has quality 'unripe or immature' (http://purl.obolibrary.org/obo/FOODON_03530051) * derives from 'fruit, peel removed, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420230) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03311014c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311014

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'round or leg (meat cut)' (http://purl.obolibrary.org/obo/FOODON_03530024) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268)

f o o d o n 03311016c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311016

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'starch' (http://purl.obolibrary.org/obo/FOODON_03420203) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03311018c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311018

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added 'vegetable fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460263)

f o o d o n 03311020c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311020

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, with bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420243) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03311021c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311021

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03311022c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311022

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'pink fish flesh' (http://purl.obolibrary.org/obo/FOODON_03530060) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03311023c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311023

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'pink fish flesh' (http://purl.obolibrary.org/obo/FOODON_03530060) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03311024c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311024

SIREN DB annotation: * surrounded by 'can' (http://purl.obolibrary.org/obo/FOODON_03490204) * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500019 * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03311026c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311026

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03311028c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311028

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, with bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420243)

f o o d o n 03311030c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311030

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part, with bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420243)

f o o d o n 03311031c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311031

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133)

f o o d o n 03311032c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311032

SIREN DB annotation: * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190)

f o o d o n 03311033c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311033

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'chocolate coating or covering process' (http://purl.obolibrary.org/obo/FOODON_03460355) * formed as a result of 'roasting seed process' (http://purl.obolibrary.org/obo/FOODON_03460391) * has substance added http://purl.obolibrary.org/obo/FOODON_03460124 * has substance added http://purl.obolibrary.org/obo/FOODON_03460147 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03311034c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311034

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03311035c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311035

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added http://purl.obolibrary.org/obo/FOODON_03460191 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03311036c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311036

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added http://purl.obolibrary.org/obo/FOODON_03460171 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03311037c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311037

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440022) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'full fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460248)

f o o d o n 03311038c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311038

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * derives from 'egg yolk' (http://purl.obolibrary.org/obo/UBERON_0007378) * formed as a result of 'salted' (http://purl.obolibrary.org/obo/FOODON_03460173)

f o o d o n 03311039c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311039

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * derives from 'whole egg without shell' (http://purl.obolibrary.org/obo/FOODON_03420225)

f o o d o n 03311040c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311040

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03311041c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311041

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'whole egg without shell' (http://purl.obolibrary.org/obo/FOODON_03420225) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03311045c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311045

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'full fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460248) * formed as a result of 'rehydration process' (http://purl.obolibrary.org/obo/FOODON_03460259) * has consumer 'low fat food' (http://purl.obolibrary.org/obo/FOODON_03510039)

f o o d o n 03311046c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311046

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'home prepared' (http://purl.obolibrary.org/obo/FOODON_03530109) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03311047c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311047

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03311048c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311048

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174)

f o o d o n 03311050c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311050

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'beverage base, dry' (http://purl.obolibrary.org/obo/FOODON_03530089) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'flavoring added, artificial' (http://purl.obolibrary.org/obo/FOODON_03460228) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added 'certified color added' (http://purl.obolibrary.org/obo/FOODON_03460133) * has consumer 'human as food consumer' (http://purl.obolibrary.org/obo/FOODON_03510026)

f o o d o n 03311051c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311051

SIREN DB annotation: * has substance added 'vitamin A' (http://purl.obolibrary.org/obo/CHEBI_12777) * has substance added 'vitamin E' (http://purl.obolibrary.org/obo/CHEBI_33234) * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194)

f o o d o n 03311052c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311052

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'head (plant)' (http://purl.obolibrary.org/obo/FOODON_03420151) * formed as a result of 'boiling and then draining' (http://purl.obolibrary.org/obo/FOODON_03450015)

f o o d o n 03311053c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311053

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'shelled egg' (http://purl.obolibrary.org/obo/UBERON_0007379) * formed as a result of 'boiling and then draining' (http://purl.obolibrary.org/obo/FOODON_03450015)

f o o d o n 03311054c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311054

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * formed as a result of 'artificially carbonated' (http://purl.obolibrary.org/obo/FOODON_03460109) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) * has substance added 'sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460202) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03311055c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311055

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) * has substance added http://purl.obolibrary.org/obo/FOODON_03460191 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has consumer 'infant or toddler consumer' (http://purl.obolibrary.org/obo/FOODON_03510020)

f o o d o n 03311056c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311056

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133)

f o o d o n 03311057c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311057

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'rehydration process' (http://purl.obolibrary.org/obo/FOODON_03460259)

f o o d o n 03311061c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311061

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * has substance added 'alcohol' (http://purl.obolibrary.org/obo/CHEBI_30879)

f o o d o n 03311062c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311062

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'fruit, peel present' (http://purl.obolibrary.org/obo/FOODON_03420137) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03311063c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311063

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200)

f o o d o n 03311064c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311064

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133)

f o o d o n 03311065c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311065

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'smoked or smoke-flavored' (http://purl.obolibrary.org/obo/FOODON_03460172)

f o o d o n 03311067c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311067

SIREN DB annotation: * has quality 'liquid, low viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430114) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229)

f o o d o n 03311068c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311068

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253)

f o o d o n 03311070c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311070

SIREN DB annotation: * has quality 'liquid, low viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430114) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'water removal to reconstitution ratio 3 plus 1 or higher' (http://purl.obolibrary.org/obo/FOODON_03460112) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03311071c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311071

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238) * formed as a result of 'freeze-drying' (http://purl.obolibrary.org/obo/FOODON_03470130)

f o o d o n 03311072c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311072

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133)

f o o d o n 03311075c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311075

SIREN DB annotation: * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174)

f o o d o n 03311076c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311076

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * has quality 'loin' (http://purl.obolibrary.org/obo/FOODON_03530031) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03311077c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311077

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'meat color, undesignated or unknown (deprecated)' (http://purl.obolibrary.org/obo/FOODON_03530003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * has consumer 'infant or toddler consumer' (http://purl.obolibrary.org/obo/FOODON_03510020)

f o o d o n 03311078c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311078

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'protein extract, concentrate or isolate' (http://purl.obolibrary.org/obo/FOODON_03420236) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * has substance added 'mineral added' (http://purl.obolibrary.org/obo/FOODON_03460159) * has substance added http://purl.obolibrary.org/obo/FOODON_03460163 * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has consumer 'infant or toddler consumer' (http://purl.obolibrary.org/obo/FOODON_03510020)

f o o d o n 03311079c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311079

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'rehydration process' (http://purl.obolibrary.org/obo/FOODON_03460259) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186

f o o d o n 03311080c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311080

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03311082c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311082

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * formed as a result of 'food thawing process' (http://purl.obolibrary.org/obo/FOODON_03460241) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03311083c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311083

SIREN DB annotation: * has quality 'divided or disintegrated' (http://purl.obolibrary.org/obo/FOODON_03430122) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03311084c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311084

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'beverage base, dry' (http://purl.obolibrary.org/obo/FOODON_03530089) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045) * has consumer 'unsweetened claim or use' (http://purl.obolibrary.org/obo/FOODON_03510105)

f o o d o n 03311085c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311085

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03311086c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311086

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'partial fat removal process, 50% or more remaining' (http://purl.obolibrary.org/obo/FOODON_03460324) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has consumer 'low fat food' (http://purl.obolibrary.org/obo/FOODON_03510039)

f o o d o n 03311087c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311087

SIREN DB annotation: * has quality 'whole' (http://purl.obolibrary.org/obo/FOODON_03430131) * derives from 'liver' (http://purl.obolibrary.org/obo/UBERON_0002107) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03311088c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311088

SIREN DB annotation: * has quality 'divided or disintegrated' (http://purl.obolibrary.org/obo/FOODON_03430122) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * has quality 'meat color, undesignated or unknown (deprecated)' (http://purl.obolibrary.org/obo/FOODON_03530003) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125)

f o o d o n 03311091c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311091

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part, with bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420243)

f o o d o n 03311092c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311092

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'iodized' (http://purl.obolibrary.org/obo/FOODON_03460189) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added 'vitamin A' (http://purl.obolibrary.org/obo/CHEBI_12777) * has substance added 'nicotinic acid' (http://purl.obolibrary.org/obo/CHEBI_15940) * has substance added 'riboflavin' (http://purl.obolibrary.org/obo/CHEBI_17015) * has substance added 'vitamin C' (http://purl.obolibrary.org/obo/CHEBI_21241) * has substance added 'vitamin D' (http://purl.obolibrary.org/obo/CHEBI_27300) * has substance added 'vitamin E' (http://purl.obolibrary.org/obo/CHEBI_33234) * has substance added 'sodium added' (http://purl.obolibrary.org/obo/FOODON_03460144) * has substance added 'calcium added' (http://purl.obolibrary.org/obo/FOODON_03460162) * has substance added 'iron added' (http://purl.obolibrary.org/obo/FOODON_03460181) * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has substance added 'potassium added' (http://purl.obolibrary.org/obo/FOODON_03460195) * has substance added 'chloride added' (http://purl.obolibrary.org/obo/FOODON_03460196) * has substance added 'vitamin b added' (http://purl.obolibrary.org/obo/FOODON_03460216) * has substance added 'phosphorus added' (http://purl.obolibrary.org/obo/FOODON_03460223) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has substance added 'zinc added' (http://purl.obolibrary.org/obo/FOODON_03460273) * has substance added http://purl.obolibrary.org/obo/FOODON_03460309 * has consumer 'infant or toddler consumer' (http://purl.obolibrary.org/obo/FOODON_03510020)

f o o d o n 03311093c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311093

SIREN DB annotation: * derives from 'casein' (http://purl.obolibrary.org/obo/FOODON_03420180) * formed as a result of 'iodized' (http://purl.obolibrary.org/obo/FOODON_03460189) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added 'vitamin A' (http://purl.obolibrary.org/obo/CHEBI_12777) * has substance added 'nicotinic acid' (http://purl.obolibrary.org/obo/CHEBI_15940) * has substance added 'riboflavin' (http://purl.obolibrary.org/obo/CHEBI_17015) * has substance added 'vitamin C' (http://purl.obolibrary.org/obo/CHEBI_21241) * has substance added 'vitamin D' (http://purl.obolibrary.org/obo/CHEBI_27300) * has substance added 'vitamin E' (http://purl.obolibrary.org/obo/CHEBI_33234) * has substance added 'sodium added' (http://purl.obolibrary.org/obo/FOODON_03460144) * has substance added 'mineral added' (http://purl.obolibrary.org/obo/FOODON_03460159) * has substance added 'calcium added' (http://purl.obolibrary.org/obo/FOODON_03460162) * has substance added http://purl.obolibrary.org/obo/FOODON_03460163 * has substance added 'iron added' (http://purl.obolibrary.org/obo/FOODON_03460181) * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has substance added 'potassium added' (http://purl.obolibrary.org/obo/FOODON_03460195) * has substance added 'chloride added' (http://purl.obolibrary.org/obo/FOODON_03460196) * has substance added 'vitamin b added' (http://purl.obolibrary.org/obo/FOODON_03460216) * has substance added 'phosphorus added' (http://purl.obolibrary.org/obo/FOODON_03460223) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has substance added 'zinc added' (http://purl.obolibrary.org/obo/FOODON_03460273) * has substance added http://purl.obolibrary.org/obo/FOODON_03460309 * has consumer 'infant or toddler consumer' (http://purl.obolibrary.org/obo/FOODON_03510020)

f o o d o n 03311094c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311094

SIREN DB annotation: * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whey' (http://purl.obolibrary.org/obo/FOODON_03420244) * formed as a result of 'iodized' (http://purl.obolibrary.org/obo/FOODON_03460189) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added 'vitamin A' (http://purl.obolibrary.org/obo/CHEBI_12777) * has substance added 'nicotinic acid' (http://purl.obolibrary.org/obo/CHEBI_15940) * has substance added 'riboflavin' (http://purl.obolibrary.org/obo/CHEBI_17015) * has substance added 'vitamin C' (http://purl.obolibrary.org/obo/CHEBI_21241) * has substance added 'vitamin D' (http://purl.obolibrary.org/obo/CHEBI_27300) * has substance added 'vitamin E' (http://purl.obolibrary.org/obo/CHEBI_33234) * has substance added 'sodium added' (http://purl.obolibrary.org/obo/FOODON_03460144) * has substance added 'mineral added' (http://purl.obolibrary.org/obo/FOODON_03460159) * has substance added 'calcium added' (http://purl.obolibrary.org/obo/FOODON_03460162) * has substance added http://purl.obolibrary.org/obo/FOODON_03460163 * has substance added 'iron added' (http://purl.obolibrary.org/obo/FOODON_03460181) * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has substance added 'potassium added' (http://purl.obolibrary.org/obo/FOODON_03460195) * has substance added 'chloride added' (http://purl.obolibrary.org/obo/FOODON_03460196) * has substance added 'vitamin b added' (http://purl.obolibrary.org/obo/FOODON_03460216) * has substance added 'phosphorus added' (http://purl.obolibrary.org/obo/FOODON_03460223) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has substance added 'zinc added' (http://purl.obolibrary.org/obo/FOODON_03460273) * has substance added http://purl.obolibrary.org/obo/FOODON_03460309 * has consumer 'infant or toddler consumer' (http://purl.obolibrary.org/obo/FOODON_03510020)

f o o d o n 03311095c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311095

SIREN DB annotation: * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155)

f o o d o n 03311097c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311097

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * formed as a result of 'artificially carbonated' (http://purl.obolibrary.org/obo/FOODON_03460109) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) * has substance added 'sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460202) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03311098c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311098

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'home prepared' (http://purl.obolibrary.org/obo/FOODON_03530109) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has consumer 'infant or toddler consumer' (http://purl.obolibrary.org/obo/FOODON_03510020)

f o o d o n 03311099c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311099

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sprout' (http://purl.obolibrary.org/obo/FOODON_03420183) * has substance added 'mushroom food product' (http://purl.obolibrary.org/obo/FOODON_00001287) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added http://purl.obolibrary.org/obo/FOODON_03460191 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * immersed in 'packed in gravy or sauce, meat' (http://purl.obolibrary.org/obo/FOODON_03480036)

f o o d o n 03311100c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311100

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238)

f o o d o n 03311101c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311101

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, with bone, with skin' (http://purl.obolibrary.org/obo/FOODON_03420265)

f o o d o n 03311102c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311102

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03311103c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311103

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440022) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147 * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03311104c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311104

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174)

f o o d o n 03311105c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311105

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'whole plant or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420150)

f o o d o n 03311106c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311106

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03311109c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311109

SIREN DB annotation: * has quality 'divided or disintegrated' (http://purl.obolibrary.org/obo/FOODON_03430122) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * has quality 'meat color, undesignated or unknown (deprecated)' (http://purl.obolibrary.org/obo/FOODON_03530003) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125)

f o o d o n 03311110c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311110

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03311111c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311111

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * immersed in 'packed in water' (http://purl.obolibrary.org/obo/FOODON_03480017)

f o o d o n 03311112c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311112

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221) * immersed in 'packed in fat or oil' (http://purl.obolibrary.org/obo/FOODON_03480026)

f o o d o n 03311113c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311113

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * immersed in 'packed in water' (http://purl.obolibrary.org/obo/FOODON_03480017)

f o o d o n 03311114c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311114

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221) * immersed in 'packed in fat or oil' (http://purl.obolibrary.org/obo/FOODON_03480026)

f o o d o n 03311115c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311115

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03311116c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311116

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03311117c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311117

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'stem or stalk (without leaves)' (http://purl.obolibrary.org/obo/FOODON_03420101) * formed as a result of 'water removal to reconstitution ratio 1 plus 1' (http://purl.obolibrary.org/obo/FOODON_03460114) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has substance added 'dairy product added' (http://purl.obolibrary.org/obo/FOODON_03460242)

f o o d o n 03311118c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311118

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03311119c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311119

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'food aeration process' (http://purl.obolibrary.org/obo/FOODON_03460178) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03311120c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311120

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03311121c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311121

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03311122c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311122

SIREN DB annotation: * has quality 'sliced, thin, below 0.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430145) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107)

f o o d o n 03311123c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311123

SIREN DB annotation: * surrounded by 'glass container' (http://purl.obolibrary.org/obo/FOODON_03490130) * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500040 * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104)

f o o d o n 03311124c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311124

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240) * formed as a result of 'sauteing' (http://purl.obolibrary.org/obo/FOODON_03450027) * formed as a result of 'food homogenization or emulsification process' (http://purl.obolibrary.org/obo/FOODON_03460306) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151) * has substance added 'vitamin a or carotenes added' (http://purl.obolibrary.org/obo/FOODON_03460213) * has substance added 'margarine added' (http://purl.obolibrary.org/obo/FOODON_03460272)

f o o d o n 03311125c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311125

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'food distillation process' (http://purl.obolibrary.org/obo/FOODON_03460270) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152)

f o o d o n 03311126c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311126

SIREN DB annotation: * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003)

f o o d o n 03311127c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311127

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03311128c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311128

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'rehydration process' (http://purl.obolibrary.org/obo/FOODON_03460259) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03311129c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311129

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'boiling without draining' (http://purl.obolibrary.org/obo/FOODON_03450018) * formed as a result of 'food rolling process' (http://purl.obolibrary.org/obo/FOODON_03460239) * formed as a result of 'rehydration process' (http://purl.obolibrary.org/obo/FOODON_03460259)

f o o d o n 03311130c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311130

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'home prepared' (http://purl.obolibrary.org/obo/FOODON_03530109) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'cooking with added fat or oil' (http://purl.obolibrary.org/obo/FOODON_03450025) * formed as a result of 'breaded or batter-coated' (http://purl.obolibrary.org/obo/FOODON_03460188) * formed as a result of 'fat or oil coated' (http://purl.obolibrary.org/obo/FOODON_03460233) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added 'wheat plant as food source' (http://purl.obolibrary.org/obo/FOODON_03411312) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03311131c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311131

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'cooking by dry heat' (http://purl.obolibrary.org/obo/FOODON_03450004) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03311132c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311132

SIREN DB annotation: * has quality 'physical state, shape or form, multiple' (http://purl.obolibrary.org/obo/FOODON_03430108) * has quality 'heat-treated, multiple components, different degrees of treatment' (http://purl.obolibrary.org/obo/FOODON_03440023) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212

f o o d o n 03311135c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311135

SIREN DB annotation: * surrounded by 'glass container, aluminum lid, plastic lining' (http://purl.obolibrary.org/obo/FOODON_03490135) * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500036 * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500040 * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has consumer 'infant or toddler consumer' (http://purl.obolibrary.org/obo/FOODON_03510020)

f o o d o n 03311136c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311136

SIREN DB annotation: * surrounded by 'glass container, aluminum lid, plastic lining' (http://purl.obolibrary.org/obo/FOODON_03490135) * has quality 'semiliquid' (http://purl.obolibrary.org/obo/FOODON_03430103) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500036 * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500040 * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has consumer 'infant or toddler consumer' (http://purl.obolibrary.org/obo/FOODON_03510020)

f o o d o n 03311137c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311137

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'sprout' (http://purl.obolibrary.org/obo/FOODON_03420183)

f o o d o n 03311139c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311139

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'dark meat' (http://purl.obolibrary.org/obo/FOODON_03530002) * has quality 'leg (poultry meat cut)' (http://purl.obolibrary.org/obo/FOODON_03530159) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03311140c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311140

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'light meat' (http://purl.obolibrary.org/obo/FOODON_03530004) * has quality 'breast (poultry meat cut)' (http://purl.obolibrary.org/obo/FOODON_03530158) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03311141c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311141

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'chuck' (http://purl.obolibrary.org/obo/FOODON_03530021) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268)

f o o d o n 03311142c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311142

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420139) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added http://purl.obolibrary.org/obo/FOODON_03460153

f o o d o n 03311144c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311144

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'whole plant or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420150) * formed as a result of 'preservation by storage in modified atmosphere' (http://purl.obolibrary.org/obo/FOODON_03470111) * immersed in 'vacuum-packed' (http://purl.obolibrary.org/obo/FOODON_03480027)

f o o d o n 03311145c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311145

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005)

f o o d o n 03311146c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311146

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130)

f o o d o n 03311147c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311147

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200) * immersed in 'packed in salt brine' (http://purl.obolibrary.org/obo/FOODON_03480018)

f o o d o n 03311148c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311148

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'whole plant or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420150) * immersed in 'packed in salt brine' (http://purl.obolibrary.org/obo/FOODON_03480018)

f o o d o n 03311149c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311149

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238) * immersed in 'packed in salt brine' (http://purl.obolibrary.org/obo/FOODON_03480018)

f o o d o n 03311150c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311150

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added 'water addition process' (http://purl.obolibrary.org/obo/FOODON_03460148) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03311151c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311151

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'sliced' (http://purl.obolibrary.org/obo/FOODON_03430137) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * immersed in 'packed in edible medium' (http://purl.obolibrary.org/obo/FOODON_03480011)

f o o d o n 03311152c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311152

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147 * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03311153c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311153

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03311154c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311154

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fructose' (http://purl.obolibrary.org/obo/CHEBI_28757) * formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'flavoring, spice or herb added, natural' (http://purl.obolibrary.org/obo/FOODON_03460229) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'food homogenization or emulsification process' (http://purl.obolibrary.org/obo/FOODON_03460306) * has substance added 'vitamin A' (http://purl.obolibrary.org/obo/CHEBI_12777) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added http://purl.obolibrary.org/obo/FOODON_03460143 * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231) * has substance added 'margarine added' (http://purl.obolibrary.org/obo/FOODON_03460272) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03311155c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311155

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440022) * derives from 'fruit, peel present, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420139) * has substance added 'carbohydrate' (http://purl.obolibrary.org/obo/FOODON_03420152) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03311156c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311156

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'rehydration process' (http://purl.obolibrary.org/obo/FOODON_03460259) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * immersed in 'packed in edible medium' (http://purl.obolibrary.org/obo/FOODON_03480011)

f o o d o n 03311159c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311159

SIREN DB annotation: * has quality 'medium ground' (http://purl.obolibrary.org/obo/FOODON_03430117) * derives from 'bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420168) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has consumer 'animal as consumer' (http://purl.obolibrary.org/obo/FOODON_03510021)

f o o d o n 03311160c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311160

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'cooking with fat or oil' (http://purl.obolibrary.org/obo/FOODON_03450024) * has substance added http://purl.obolibrary.org/obo/FOODON_03460338

f o o d o n 03311161c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311161

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03311162c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311162

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460202) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03311163c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311163

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * has quality 'formulated mix' (http://purl.obolibrary.org/obo/FOODON_03530074) * derives from 'milk or milk component' (http://purl.obolibrary.org/obo/FOODON_03420113) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03311164c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311164

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'smoked by smoke infiltration' (http://purl.obolibrary.org/obo/FOODON_03460118) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253)

f o o d o n 03311166c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311166

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200)

f o o d o n 03311168c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311168

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'floret or flower' (http://purl.obolibrary.org/obo/FOODON_03420237) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'natural heat drying' (http://purl.obolibrary.org/obo/FOODON_03470141)

f o o d o n 03311170c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311170

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03311171c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311171

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03311172c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311172

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'part of animal' (http://purl.obolibrary.org/obo/FOODON_03420164)

f o o d o n 03311173c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311173

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'rehydration process' (http://purl.obolibrary.org/obo/FOODON_03460259) * has substance added 'wheat plant as food source' (http://purl.obolibrary.org/obo/FOODON_03411312) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03311174c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311174

SIREN DB annotation: * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk or milk component' (http://purl.obolibrary.org/obo/FOODON_03420113) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194)

f o o d o n 03311175c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311175

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03311177c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311177

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440022) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has substance added http://purl.obolibrary.org/obo/FOODON_03460297

f o o d o n 03311178c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311178

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268)

f o o d o n 03311179c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311179

SIREN DB annotation: * has quality 'divided or disintegrated' (http://purl.obolibrary.org/obo/FOODON_03430122) * has quality 'formulated mix' (http://purl.obolibrary.org/obo/FOODON_03530074) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03311180c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311180

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'food puffing process' (http://purl.obolibrary.org/obo/FOODON_03460268)

f o o d o n 03311181c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311181

SIREN DB annotation: * has quality 'liquid, low viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430114) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03311182c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311182

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440022) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186

f o o d o n 03311184c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311184

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440022) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has substance added http://purl.obolibrary.org/obo/FOODON_03460296 * immersed in 'packed in gravy or sauce, dairy or egg component' (http://purl.obolibrary.org/obo/FOODON_03480033)

f o o d o n 03311185c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311185

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103) * formed as a result of 'smoked or smoke-flavored' (http://purl.obolibrary.org/obo/FOODON_03460172)

f o o d o n 03311186c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311186

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103) * formed as a result of 'cooking with added fat or oil' (http://purl.obolibrary.org/obo/FOODON_03450025) * formed as a result of 'fat or oil coated' (http://purl.obolibrary.org/obo/FOODON_03460233)

f o o d o n 03311188c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311188

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'breaded or batter-coated' (http://purl.obolibrary.org/obo/FOODON_03460188) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03311189c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311189

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * formed as a result of 'breaded or batter-coated' (http://purl.obolibrary.org/obo/FOODON_03460188) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03311191c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311191

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'breaded or batter-coated' (http://purl.obolibrary.org/obo/FOODON_03460188) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152)

f o o d o n 03311192c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311192

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174)

f o o d o n 03311193c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311193

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03311194c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311194

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03311197c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311197

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200)

f o o d o n 03311199c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311199

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440022) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * has substance added 'wheat plant as food source' (http://purl.obolibrary.org/obo/FOODON_03411312) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has substance added http://purl.obolibrary.org/obo/FOODON_03460297

f o o d o n 03311200c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311200

SIREN DB annotation: * has quality 'liquid, low viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430114) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * formed as a result of 'food thawing process' (http://purl.obolibrary.org/obo/FOODON_03460241) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03311201c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311201

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138)

f o o d o n 03311202c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311202

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * has substance added 'starch added' (http://purl.obolibrary.org/obo/FOODON_03460146) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03311203c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311203

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * has substance added 'nut or seed added' (http://purl.obolibrary.org/obo/FOODON_03460177) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03311204c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311204

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03311205c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311205

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'egg yolk' (http://purl.obolibrary.org/obo/UBERON_0007378) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158)

f o o d o n 03311206c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311206

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'egg yolk' (http://purl.obolibrary.org/obo/UBERON_0007378) * formed as a result of 'salted' (http://purl.obolibrary.org/obo/FOODON_03460173)

f o o d o n 03311207c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311207

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * formed as a result of 'breaded or batter-coated' (http://purl.obolibrary.org/obo/FOODON_03460188) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03311208c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311208

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174)

f o o d o n 03311209c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311209

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'cooking with added fat or oil' (http://purl.obolibrary.org/obo/FOODON_03450025) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'fat or oil coated' (http://purl.obolibrary.org/obo/FOODON_03460233) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03311210c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311210

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'partial fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460247) * formed as a result of 'roasting seed process' (http://purl.obolibrary.org/obo/FOODON_03460391) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03311211c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311211

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'fat or oil coated' (http://purl.obolibrary.org/obo/FOODON_03460233) * formed as a result of 'roasting seed process' (http://purl.obolibrary.org/obo/FOODON_03460391)

f o o d o n 03311212c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311212

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'cooking with added fat or oil' (http://purl.obolibrary.org/obo/FOODON_03450025) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'fat or oil coated' (http://purl.obolibrary.org/obo/FOODON_03460233) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03311213c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311213

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'cooking with added fat or oil' (http://purl.obolibrary.org/obo/FOODON_03450025) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'fat or oil coated' (http://purl.obolibrary.org/obo/FOODON_03460233) * formed as a result of 'roasting seed process' (http://purl.obolibrary.org/obo/FOODON_03460391) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03311214c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311214

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'partial fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460247) * formed as a result of 'roasting seed process' (http://purl.obolibrary.org/obo/FOODON_03460391) * formed as a result of 'artificial heat drying' (http://purl.obolibrary.org/obo/FOODON_03470144)

f o o d o n 03311215c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311215

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'cooking with added fat or oil' (http://purl.obolibrary.org/obo/FOODON_03450025) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'fat or oil coated' (http://purl.obolibrary.org/obo/FOODON_03460233) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03311216c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311216

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'partial fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460247) * formed as a result of 'roasting seed process' (http://purl.obolibrary.org/obo/FOODON_03460391) * formed as a result of 'artificial heat drying' (http://purl.obolibrary.org/obo/FOODON_03470144)

f o o d o n 03311217c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311217

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'partial fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460247) * formed as a result of 'roasting seed process' (http://purl.obolibrary.org/obo/FOODON_03460391) * formed as a result of 'artificial heat drying' (http://purl.obolibrary.org/obo/FOODON_03470144)

f o o d o n 03311218c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311218

SIREN DB annotation: * has quality 'medium ground' (http://purl.obolibrary.org/obo/FOODON_03430117) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03311219c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311219

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * formed as a result of 'partial fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460247) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has consumer 'low fat food' (http://purl.obolibrary.org/obo/FOODON_03510039)

f o o d o n 03311221c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311221

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'breaded or batter-coated' (http://purl.obolibrary.org/obo/FOODON_03460188)

f o o d o n 03311222c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311222

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'breaded or batter-coated' (http://purl.obolibrary.org/obo/FOODON_03460188)

f o o d o n 03311223c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311223

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03311224c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311224

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103) * formed as a result of 'freeze-drying' (http://purl.obolibrary.org/obo/FOODON_03470130)

f o o d o n 03311225c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311225

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'freeze-drying' (http://purl.obolibrary.org/obo/FOODON_03470130)

f o o d o n 03311226c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311226

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'freeze-drying' (http://purl.obolibrary.org/obo/FOODON_03470130)

f o o d o n 03311227c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311227

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03311228c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311228

SIREN DB annotation: * has quality 'disintegrated or ground' (http://purl.obolibrary.org/obo/FOODON_03430136) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03311229c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311229

SIREN DB annotation: * has quality 'whole' (http://purl.obolibrary.org/obo/FOODON_03430131) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'cooked by popping' (http://purl.obolibrary.org/obo/FOODON_03450009) * formed as a result of 'cooking by microwave' (http://purl.obolibrary.org/obo/FOODON_03450011)

f o o d o n 03311230c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311230

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'freeze-drying' (http://purl.obolibrary.org/obo/FOODON_03470130)

f o o d o n 03311233c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311233

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * immersed in 'packed in salt brine' (http://purl.obolibrary.org/obo/FOODON_03480018)

f o o d o n 03311234c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311234

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'vitamin A' (http://purl.obolibrary.org/obo/CHEBI_12777) * has substance added 'vitamin D' (http://purl.obolibrary.org/obo/CHEBI_27300) * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194)

f o o d o n 03311235c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311235

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'full fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460248) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'vitamin A' (http://purl.obolibrary.org/obo/CHEBI_12777) * has substance added 'vitamin D' (http://purl.obolibrary.org/obo/CHEBI_27300) * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has consumer 'low fat food' (http://purl.obolibrary.org/obo/FOODON_03510039)

f o o d o n 03311236c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311236

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'partial fat removal process, 50% or more remaining' (http://purl.obolibrary.org/obo/FOODON_03460324) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'vitamin A' (http://purl.obolibrary.org/obo/CHEBI_12777) * has substance added 'vitamin D' (http://purl.obolibrary.org/obo/CHEBI_27300) * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has consumer 'low fat food' (http://purl.obolibrary.org/obo/FOODON_03510039)

f o o d o n 03311239c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311239

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added 'mineral added' (http://purl.obolibrary.org/obo/FOODON_03460159) * has substance added http://purl.obolibrary.org/obo/FOODON_03460163 * has substance added http://purl.obolibrary.org/obo/FOODON_03460184 * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has substance added http://purl.obolibrary.org/obo/FOODON_03460338 * has consumer 'infant or toddler consumer' (http://purl.obolibrary.org/obo/FOODON_03510020)

f o o d o n 03311241c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311241

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03311244c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311244

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'water addition process' (http://purl.obolibrary.org/obo/FOODON_03460148)

f o o d o n 03311245c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311245

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'water addition process' (http://purl.obolibrary.org/obo/FOODON_03460148)

f o o d o n 03311248c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311248

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skin or bran (pericarp)' (http://purl.obolibrary.org/obo/FOODON_03420111)

f o o d o n 03311250c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311250

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'liquid, high viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430121) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03311252c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311252

SIREN DB annotation: * has quality 'liquid, low viscosity' (http://purl.obolibrary.org/obo/FOODON_03430109) * derives from 'head (plant)' (http://purl.obolibrary.org/obo/FOODON_03420151) * formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101)

f o o d o n 03311255c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311255

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133)

f o o d o n 03311256c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311256

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03311257c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311257

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * formed as a result of 'food hydrogenation proess' (http://purl.obolibrary.org/obo/FOODON_03460174)

f o o d o n 03311258c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311258

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * formed as a result of 'food hydrogenation proess' (http://purl.obolibrary.org/obo/FOODON_03460174) * formed as a result of 'food homogenization or emulsification process' (http://purl.obolibrary.org/obo/FOODON_03460306) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) * has substance added 'vitamin a or carotenes added' (http://purl.obolibrary.org/obo/FOODON_03460213) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has consumer 'no or reduced energy claim or use' (http://purl.obolibrary.org/obo/FOODON_03510066)

f o o d o n 03311259c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311259

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103) * formed as a result of 'breaded or batter-coated' (http://purl.obolibrary.org/obo/FOODON_03460188) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'wheat plant as food source' (http://purl.obolibrary.org/obo/FOODON_03411312) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184 * has substance added http://purl.obolibrary.org/obo/FOODON_03460186

f o o d o n 03311260c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311260

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03311261c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311261

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * formed as a result of 'food homogenization or emulsification process' (http://purl.obolibrary.org/obo/FOODON_03460306) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221) * has substance added http://purl.obolibrary.org/obo/FOODON_03460297 * has consumer 'low energy food' (http://purl.obolibrary.org/obo/FOODON_03510033)

f o o d o n 03311262c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311262

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'smoked or smoke-flavored' (http://purl.obolibrary.org/obo/FOODON_03460172)

f o o d o n 03311265c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311265

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03311266c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311266

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03311267c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311267

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03311268c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311268

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147 * has substance added 'water addition process' (http://purl.obolibrary.org/obo/FOODON_03460148) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03311269c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311269

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03311270c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311270

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232)

f o o d o n 03311271c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311271

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * has substance added 'alcohol' (http://purl.obolibrary.org/obo/CHEBI_30879)

f o o d o n 03311272c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311272

SIREN DB annotation: * surrounded by 'bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490203) * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240) * formed as a result of 'preservation by heat treatment' (http://purl.obolibrary.org/obo/FOODON_03470120)

f o o d o n 03311273c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311273

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03311274c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311274

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03311275c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311275

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03311276c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311276

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238)

f o o d o n 03311277c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311277

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03311278c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311278

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238)

f o o d o n 03311280c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311280

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200)

f o o d o n 03311281c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311281

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'part of algae or fungus' (http://purl.obolibrary.org/obo/FOODON_03420247) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03311283c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311283

SIREN DB annotation: * has quality 'fast food restaurant prepared' (http://purl.obolibrary.org/obo/FOODON_03530111)

f o o d o n 03311284c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311284

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'root, tuber or bulb, with peel' (http://purl.obolibrary.org/obo/FOODON_03420239) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * immersed in 'packed in gravy or sauce, vegetable' (http://purl.obolibrary.org/obo/FOODON_03480037)

f o o d o n 03311285c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311285

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'rehydration process' (http://purl.obolibrary.org/obo/FOODON_03460259)

f o o d o n 03311286c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311286

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212

f o o d o n 03311287c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311287

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208)

f o o d o n 03311288c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311288

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * has substance added 'water addition process' (http://purl.obolibrary.org/obo/FOODON_03460148)

f o o d o n 03311291c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311291

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03311292c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311292

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * has substance added 'mineral added' (http://purl.obolibrary.org/obo/FOODON_03460159) * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221) * has consumer 'vitamin- or mineral-related claim or use' (http://purl.obolibrary.org/obo/FOODON_03510095)

f o o d o n 03311293c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311293

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03311294c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311294

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03311295c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311295

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03311296c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311296

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03311297c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311297

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03311298c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311298

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present' (http://purl.obolibrary.org/obo/FOODON_03420137)

f o o d o n 03311300c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311300

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present' (http://purl.obolibrary.org/obo/FOODON_03420137)

f o o d o n 03311302c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311302

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167)

f o o d o n 03311303c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311303

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03311304c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311304

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125)

f o o d o n 03311305c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311305

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added 'sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460202) * has substance added 'dairy product added' (http://purl.obolibrary.org/obo/FOODON_03460242)

f o o d o n 03311306c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311306

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'animal body or body part' (http://purl.obolibrary.org/obo/FOODON_03420127) * formed as a result of 'smoked by smoke infiltration' (http://purl.obolibrary.org/obo/FOODON_03460118) * formed as a result of 'salted' (http://purl.obolibrary.org/obo/FOODON_03460173) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'preservation by adding chemicals' (http://purl.obolibrary.org/obo/FOODON_03470100)

f o o d o n 03311307c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311307

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'animal body or body part' (http://purl.obolibrary.org/obo/FOODON_03420127) * formed as a result of 'smoked by smoke infiltration' (http://purl.obolibrary.org/obo/FOODON_03460118) * formed as a result of 'salted' (http://purl.obolibrary.org/obo/FOODON_03460173) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'preservation by adding chemicals' (http://purl.obolibrary.org/obo/FOODON_03470100)

f o o d o n 03311308c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311308

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'animal body or body part' (http://purl.obolibrary.org/obo/FOODON_03420127) * formed as a result of 'smoked by smoke infiltration' (http://purl.obolibrary.org/obo/FOODON_03460118) * formed as a result of 'salted' (http://purl.obolibrary.org/obo/FOODON_03460173) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'preservation by adding chemicals' (http://purl.obolibrary.org/obo/FOODON_03470100)

f o o d o n 03311309c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311309

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'animal body or body part' (http://purl.obolibrary.org/obo/FOODON_03420127) * formed as a result of 'smoked by smoke infiltration' (http://purl.obolibrary.org/obo/FOODON_03460118) * formed as a result of 'salted' (http://purl.obolibrary.org/obo/FOODON_03460173) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'preservation by adding chemicals' (http://purl.obolibrary.org/obo/FOODON_03470100)

f o o d o n 03311311c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311311

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'animal body or body part' (http://purl.obolibrary.org/obo/FOODON_03420127) * formed as a result of 'smoked by smoke infiltration' (http://purl.obolibrary.org/obo/FOODON_03460118) * formed as a result of 'salted' (http://purl.obolibrary.org/obo/FOODON_03460173) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'preservation by adding chemicals' (http://purl.obolibrary.org/obo/FOODON_03470100)

f o o d o n 03311312c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311312

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'animal body or body part' (http://purl.obolibrary.org/obo/FOODON_03420127) * formed as a result of 'smoked by smoke infiltration' (http://purl.obolibrary.org/obo/FOODON_03460118) * formed as a result of 'salted' (http://purl.obolibrary.org/obo/FOODON_03460173) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'preservation by adding chemicals' (http://purl.obolibrary.org/obo/FOODON_03470100)

f o o d o n 03311314c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311314

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * immersed in 'packed in gravy or sauce, meat' (http://purl.obolibrary.org/obo/FOODON_03480036)

f o o d o n 03311315c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311315

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * has quality 'prime grade' (http://purl.obolibrary.org/obo/FOODON_03530009) * has quality 'rib (meat cut)' (http://purl.obolibrary.org/obo/FOODON_03530023) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268)

f o o d o n 03311316c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311316

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * immersed in 'packed in gravy or sauce' (http://purl.obolibrary.org/obo/FOODON_03480034)

f o o d o n 03311317c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311317

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * immersed in 'packed in gravy or sauce' (http://purl.obolibrary.org/obo/FOODON_03480034)

f o o d o n 03311318c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311318

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03311319c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311319

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03311323c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311323

SIREN DB annotation: * has quality 'disintegrated or ground' (http://purl.obolibrary.org/obo/FOODON_03430136) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155)

f o o d o n 03311324c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311324

SIREN DB annotation: * has quality 'disintegrated or ground' (http://purl.obolibrary.org/obo/FOODON_03430136) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133)

f o o d o n 03311325c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311325

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253)

f o o d o n 03311326c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311326

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'albumen' (http://purl.obolibrary.org/obo/UBERON_0008944)

f o o d o n 03311331c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311331

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'interior bacteria curing process' (http://purl.obolibrary.org/obo/FOODON_03460328)

f o o d o n 03311332c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311332

SIREN DB annotation: * surrounded by 'plastic bag or pouch' (http://purl.obolibrary.org/obo/FOODON_03490166) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500036 * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * immersed in 'packed in water' (http://purl.obolibrary.org/obo/FOODON_03480017)

f o o d o n 03311336c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311336

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03311337c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311337

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155)

f o o d o n 03311338c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311338

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'animal body or body part' (http://purl.obolibrary.org/obo/FOODON_03420127)

f o o d o n 03311339c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311339

SIREN DB annotation: * has quality 'liquid, high viscosity' (http://purl.obolibrary.org/obo/FOODON_03430102) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460202) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03311342c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311342

SIREN DB annotation: * has quality 'divided or disintegrated' (http://purl.obolibrary.org/obo/FOODON_03430122) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155)

f o o d o n 03311343c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311343

SIREN DB annotation: * has quality 'liquid, high viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430121) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138)

f o o d o n 03311345c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311345

SIREN DB annotation: * surrounded by 'bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490203) * has quality 'liquid, low viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430114) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03311346c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311346

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * derives from 'sugar syrup or syrup solids' (http://purl.obolibrary.org/obo/FOODON_03420271)

f o o d o n 03311347c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311347

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03311348c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311348

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200)

f o o d o n 03311351c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311351

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * has consumer '\' (http://purl.obolibrary.org/obo/FOODON_03510120)

f o o d o n 03311352c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311352

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155)

f o o d o n 03311353c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311353

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200)

f o o d o n 03311354c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311354

SIREN DB annotation: * has quality 'whole' (http://purl.obolibrary.org/obo/FOODON_03430131) * derives from 'pod containing small, immature seed' (http://purl.obolibrary.org/obo/FOODON_03420169) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03311355c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311355

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'protein extract, concentrate or isolate' (http://purl.obolibrary.org/obo/FOODON_03420236) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'spray-drying' (http://purl.obolibrary.org/obo/FOODON_03470133)

f o o d o n 03311357c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311357

SIREN DB annotation: * has quality 'sliced, thin, below 0.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430145) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added http://purl.obolibrary.org/obo/FOODON_03460191 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03311358c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311358

SIREN DB annotation: * has quality 'liquid, high viscosity' (http://purl.obolibrary.org/obo/FOODON_03430102) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138)

f o o d o n 03311359c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311359

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03311360c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311360

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'milk or milk component' (http://purl.obolibrary.org/obo/FOODON_03420113) * formed as a result of 'partial fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460247) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'interior bacteria curing process' (http://purl.obolibrary.org/obo/FOODON_03460328) * has consumer 'reduced fat food' (http://purl.obolibrary.org/obo/FOODON_03510040)

f o o d o n 03311361c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311361

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03311362c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311362

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * derives from 'sugar syrup or syrup solids' (http://purl.obolibrary.org/obo/FOODON_03420271) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03311363c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311363

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268)

f o o d o n 03311365c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311365

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'ingredient added (TO BE REVISED)' (http://purl.obolibrary.org/obo/FOODON_03460225) * has substance added 'stabilizer added' (http://purl.obolibrary.org/obo/FOODON_03460368)

f o o d o n 03311366c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311366

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * has substance added 'animal fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460262)

f o o d o n 03311367c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311367

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'partial fat removal process, less than 50% remaining' (http://purl.obolibrary.org/obo/FOODON_03460325) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'vitamin A' (http://purl.obolibrary.org/obo/CHEBI_12777) * has substance added 'vitamin D' (http://purl.obolibrary.org/obo/CHEBI_27300) * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has consumer 'low fat food' (http://purl.obolibrary.org/obo/FOODON_03510039) * has consumer 'vitamin- or mineral-related claim or use' (http://purl.obolibrary.org/obo/FOODON_03510095)

f o o d o n 03311369c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311369

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'flavoring, spice or herb added, natural' (http://purl.obolibrary.org/obo/FOODON_03460229)

f o o d o n 03311370c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311370

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221) * immersed in 'packed in fat or oil' (http://purl.obolibrary.org/obo/FOODON_03480026)

f o o d o n 03311372c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311372

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03311373c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311373

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'pectin added' (http://purl.obolibrary.org/obo/FOODON_03460145)

f o o d o n 03311374c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311374

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03311377c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311377

SIREN DB annotation: * has quality 'divided or disintegrated' (http://purl.obolibrary.org/obo/FOODON_03430122) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'freeze-drying' (http://purl.obolibrary.org/obo/FOODON_03470130)

f o o d o n 03311378c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311378

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added 'wheat plant as food source' (http://purl.obolibrary.org/obo/FOODON_03411312) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03311379c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311379

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440022) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'wheat plant as food source' (http://purl.obolibrary.org/obo/FOODON_03411312) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03311380c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311380

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * formed as a result of 'freeze-drying' (http://purl.obolibrary.org/obo/FOODON_03470130) * has substance added 'wheat plant as food source' (http://purl.obolibrary.org/obo/FOODON_03411312)

f o o d o n 03311381c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311381

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * has substance added 'wheat plant as food source' (http://purl.obolibrary.org/obo/FOODON_03411312) * immersed in 'packed in gravy or sauce, meat' (http://purl.obolibrary.org/obo/FOODON_03480036)

f o o d o n 03311384c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311384

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * derives from 'glucitol' (http://purl.obolibrary.org/obo/CHEBI_30911) * formed as a result of 'flavoring added, artificial' (http://purl.obolibrary.org/obo/FOODON_03460228) * formed as a result of 'flavoring, spice or herb added, natural' (http://purl.obolibrary.org/obo/FOODON_03460229) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108)

f o o d o n 03311385c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311385

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03311386c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311386

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460252)

f o o d o n 03311387c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311387

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'wheat plant as food source' (http://purl.obolibrary.org/obo/FOODON_03411312) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03311389c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311389

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added http://purl.obolibrary.org/obo/FOODON_03460143 * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03311390c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311390

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'wheat plant as food source' (http://purl.obolibrary.org/obo/FOODON_03411312) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03311392c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311392

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03311393c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311393

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440022) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03311394c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311394

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240) * formed as a result of 'cooking with fat or oil' (http://purl.obolibrary.org/obo/FOODON_03450024) * formed as a result of 'fat or oil coated' (http://purl.obolibrary.org/obo/FOODON_03460233) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03311395c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311395

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk or milk component' (http://purl.obolibrary.org/obo/FOODON_03420113) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'food aeration process' (http://purl.obolibrary.org/obo/FOODON_03460178) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03311396c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311396

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03311397c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311397

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03311398c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311398

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190)

f o o d o n 03311399c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311399

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03311400c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311400

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'whole animal, skinned, defeathered or scaled, eviscerated' (http://purl.obolibrary.org/obo/FOODON_03420120) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'preservation by salting' (http://purl.obolibrary.org/obo/FOODON_03470103) * has substance added 'salt added' (http://purl.obolibrary.org/obo/FOODON_03460367)

f o o d o n 03311403c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311403

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'part of animal' (http://purl.obolibrary.org/obo/FOODON_03420164) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03311404c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311404

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'liver' (http://purl.obolibrary.org/obo/UBERON_0002107)

f o o d o n 03311405c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311405

SIREN DB annotation: * has quality 'liquid, high viscosity' (http://purl.obolibrary.org/obo/FOODON_03430102) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460252)

f o o d o n 03311407c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311407

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'smoked or smoke-flavored' (http://purl.obolibrary.org/obo/FOODON_03460172) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'partial fat removal process, 50% or more remaining' (http://purl.obolibrary.org/obo/FOODON_03460324) * formed as a result of 'interior bacteria curing process' (http://purl.obolibrary.org/obo/FOODON_03460328)

f o o d o n 03311408c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311408

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'smoked or smoke-flavored' (http://purl.obolibrary.org/obo/FOODON_03460172)

f o o d o n 03311411c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311411

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155)

f o o d o n 03311412c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311412

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has consumer 'dietary claim or use' (http://purl.obolibrary.org/obo/FOODON_03510023)

f o o d o n 03311414c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311414

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147 * has substance added 'gelatin added' (http://purl.obolibrary.org/obo/FOODON_03460165) * has substance added 'sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460202) * has consumer 'dietary claim or use' (http://purl.obolibrary.org/obo/FOODON_03510023) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03311415c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311415

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk or milk component' (http://purl.obolibrary.org/obo/FOODON_03420113) * formed as a result of 'food aeration process' (http://purl.obolibrary.org/obo/FOODON_03460178) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460202) * has consumer 'dietary claim or use' (http://purl.obolibrary.org/obo/FOODON_03510023) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03311416c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311416

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238)

f o o d o n 03311417c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311417

SIREN DB annotation: * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460202) * has consumer 'dietary claim or use' (http://purl.obolibrary.org/obo/FOODON_03510023) * has consumer 'sugars special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510061)

f o o d o n 03311418c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311418

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03311419c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311419

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03311420c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311420

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'plant above surface, excluding fruit and seed' (http://purl.obolibrary.org/obo/FOODON_03420144)

f o o d o n 03311421c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311421

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190)

f o o d o n 03311423c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311423

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03311424c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311424

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03311425c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311425

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155)

f o o d o n 03311427c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311427

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440022) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238)

f o o d o n 03311428c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311428

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03311430c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311430

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200)

f o o d o n 03311431c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311431

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'full fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460248) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03311432c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311432

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * formed as a result of 'roasting seed process' (http://purl.obolibrary.org/obo/FOODON_03460391) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added 'dairy product added' (http://purl.obolibrary.org/obo/FOODON_03460242)

f o o d o n 03311433c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311433

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'partial alcohol removal process' (http://purl.obolibrary.org/obo/FOODON_03460287) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104)

f o o d o n 03311435c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311435

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has consumer 'low sugars food' (http://purl.obolibrary.org/obo/FOODON_03510062)

f o o d o n 03311438c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311438

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190)

f o o d o n 03311439c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311439

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190)

f o o d o n 03311440c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311440

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190)

f o o d o n 03311444c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311444

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skin or bran (pericarp)' (http://purl.obolibrary.org/obo/FOODON_03420111) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03311446c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311446

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155)

f o o d o n 03311448c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311448

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'seed part' (http://purl.obolibrary.org/obo/FOODON_03420178)

f o o d o n 03311449c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311449

SIREN DB annotation: * derives from 'essential oil, oleoresin or other flavoring substance' (http://purl.obolibrary.org/obo/FOODON_03420260)

f o o d o n 03311450c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311450

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03311451c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311451

SIREN DB annotation: * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03311452c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311452

SIREN DB annotation: * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'instantizing process' (http://purl.obolibrary.org/obo/FOODON_03460169) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03311453c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311453

SIREN DB annotation: * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03311454c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311454

SIREN DB annotation: * formed as a result of 'preservation by chilling' (http://purl.obolibrary.org/obo/FOODON_03470131) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03311455c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311455

SIREN DB annotation: * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03311456c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311456

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190)

f o o d o n 03311457c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311457

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03311458c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311458

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * derives from 'skin or bran (pericarp)' (http://purl.obolibrary.org/obo/FOODON_03420111)

f o o d o n 03311459c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311459

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * formed as a result of 'fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460161)

f o o d o n 03311460c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311460

SIREN DB annotation: * has quality 'medium ground and sifted (bolted)' (http://purl.obolibrary.org/obo/FOODON_03430101) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155)

f o o d o n 03311461c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311461

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'round or leg (meat cut)' (http://purl.obolibrary.org/obo/FOODON_03530024) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005)

f o o d o n 03311462c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311462

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03311463c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311463

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has quality 'heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440022) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'food hydrolyzation process' (http://purl.obolibrary.org/obo/FOODON_03460277)

f o o d o n 03311464c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311464

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133)

f o o d o n 03311466c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311466

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * formed as a result of 'partial fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460247)

f o o d o n 03311467c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311467

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, with bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420266)

f o o d o n 03311468c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311468

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'sirloin' (http://purl.obolibrary.org/obo/FOODON_03530027) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125)

f o o d o n 03311469c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311469

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440022) * derives from 'protein extract, concentrate or isolate' (http://purl.obolibrary.org/obo/FOODON_03420236)

f o o d o n 03311470c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311470

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar syrup or syrup solids' (http://purl.obolibrary.org/obo/FOODON_03420271) * formed as a result of 'boiling' (http://purl.obolibrary.org/obo/FOODON_03450014) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added 'corn syrup added' (http://purl.obolibrary.org/obo/FOODON_03460224) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has substance added 'gum added' (http://purl.obolibrary.org/obo/FOODON_03460375)

f o o d o n 03311471c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311471

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar syrup or syrup solids' (http://purl.obolibrary.org/obo/FOODON_03420271) * formed as a result of 'food aeration process' (http://purl.obolibrary.org/obo/FOODON_03460178) * formed as a result of 'flavoring added, artificial' (http://purl.obolibrary.org/obo/FOODON_03460228) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added http://purl.obolibrary.org/obo/FOODON_03460205 * has substance added 'gum added' (http://purl.obolibrary.org/obo/FOODON_03460375)

f o o d o n 03311472c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311472

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'boiling' (http://purl.obolibrary.org/obo/FOODON_03450014) * has substance added 'gum added' (http://purl.obolibrary.org/obo/FOODON_03460375)

f o o d o n 03311474c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311474

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190)

f o o d o n 03311475c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311475

SIREN DB annotation: * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'iron added' (http://purl.obolibrary.org/obo/FOODON_03460181) * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has consumer 'infant or toddler consumer' (http://purl.obolibrary.org/obo/FOODON_03510020) * has consumer 'vitamin- or mineral-related claim or use' (http://purl.obolibrary.org/obo/FOODON_03510095)

f o o d o n 03311476c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311476

SIREN DB annotation: * has substance added 'wheat plant as food source' (http://purl.obolibrary.org/obo/FOODON_03411312) * has substance added 'iron added' (http://purl.obolibrary.org/obo/FOODON_03460181) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184 * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has consumer 'infant or toddler consumer' (http://purl.obolibrary.org/obo/FOODON_03510020) * has consumer 'vitamin- or mineral-related claim or use' (http://purl.obolibrary.org/obo/FOODON_03510095)

f o o d o n 03311477c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311477

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added 'xanthan gum as food source' (http://purl.obolibrary.org/obo/FOODON_03413321) * has substance added 'certified color added' (http://purl.obolibrary.org/obo/FOODON_03460133) * has substance added 'starch added' (http://purl.obolibrary.org/obo/FOODON_03460146) * has substance added 'stabilizer added' (http://purl.obolibrary.org/obo/FOODON_03460368)

f o o d o n 03311478c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311478

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * formed as a result of 'boiling' (http://purl.obolibrary.org/obo/FOODON_03450014) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added 'gum added' (http://purl.obolibrary.org/obo/FOODON_03460375)

f o o d o n 03311479c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311479

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'boiling' (http://purl.obolibrary.org/obo/FOODON_03450014) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'xanthan gum as food source' (http://purl.obolibrary.org/obo/FOODON_03413321) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has substance added http://purl.obolibrary.org/obo/FOODON_03460279 * has substance added 'gum added' (http://purl.obolibrary.org/obo/FOODON_03460375)

f o o d o n 03311480c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311480

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'physical/chemical modification process' (http://purl.obolibrary.org/obo/FOODON_03460130) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03311481c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311481

SIREN DB annotation: * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133)

f o o d o n 03311482c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311482

SIREN DB annotation: * has quality 'divided or disintegrated' (http://purl.obolibrary.org/obo/FOODON_03430122) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * has substance added 'rice plant as food source' (http://purl.obolibrary.org/obo/FOODON_03411322) * has substance added http://purl.obolibrary.org/obo/FOODON_03460318

f o o d o n 03311484c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311484

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * has substance added 'wheat plant as food source' (http://purl.obolibrary.org/obo/FOODON_03411312) * has substance added http://purl.obolibrary.org/obo/FOODON_03460143 * has substance added http://purl.obolibrary.org/obo/FOODON_03460191 * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03311485c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311485

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * formed as a result of 'food hydrogenation proess' (http://purl.obolibrary.org/obo/FOODON_03460174)

f o o d o n 03311486c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311486

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03311488c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311488

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present' (http://purl.obolibrary.org/obo/FOODON_03420137) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03311489c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311489

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03311491c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311491

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03311492c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311492

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03311493c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311493

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * immersed in 'packed in extra heavily sweetened liquid' (http://purl.obolibrary.org/obo/FOODON_03480024)

f o o d o n 03311494c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311494

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has consumer 'lactose free food' (http://purl.obolibrary.org/obo/FOODON_03510171)

f o o d o n 03311495c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311495

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108)

f o o d o n 03311497c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311497

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * has substance added 'ingredient added (TO BE REVISED)' (http://purl.obolibrary.org/obo/FOODON_03460225)

f o o d o n 03311498c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311498

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added http://purl.obolibrary.org/obo/FOODON_03460260 * has substance added http://purl.obolibrary.org/obo/FOODON_03460338

f o o d o n 03311499c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311499

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'flavoring, spice or herb added, natural' (http://purl.obolibrary.org/obo/FOODON_03460229) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * has substance added http://purl.obolibrary.org/obo/FOODON_03460362

f o o d o n 03311501c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311501

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03311503c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311503

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'egg' (http://purl.obolibrary.org/obo/FOODON_03420194)

f o o d o n 03311504c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311504

SIREN DB annotation: * derives from 'extract, concentrate or isolate of plant or animal' (http://purl.obolibrary.org/obo/FOODON_03420228)

f o o d o n 03311506c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311506

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'kidney' (http://purl.obolibrary.org/obo/UBERON_0002113)

f o o d o n 03311507c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311507

SIREN DB annotation: * has quality 'divided or disintegrated' (http://purl.obolibrary.org/obo/FOODON_03430122) * derives from 'animal body or body part' (http://purl.obolibrary.org/obo/FOODON_03420127)

f o o d o n 03311508c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311508

SIREN DB annotation: * has quality 'divided or disintegrated' (http://purl.obolibrary.org/obo/FOODON_03430122) * derives from 'animal body or body part' (http://purl.obolibrary.org/obo/FOODON_03420127)

f o o d o n 03311509c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311509

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103)

f o o d o n 03311511c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311511

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03311512c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311512

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * has quality 'unripe or immature' (http://purl.obolibrary.org/obo/FOODON_03530051) * derives from 'fruit, peel present' (http://purl.obolibrary.org/obo/FOODON_03420137)

f o o d o n 03311513c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311513

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * has quality 'ripe or mature' (http://purl.obolibrary.org/obo/FOODON_03530052) * derives from 'fruit, peel present' (http://purl.obolibrary.org/obo/FOODON_03420137)

f o o d o n 03311514c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311514

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'round or leg (meat cut)' (http://purl.obolibrary.org/obo/FOODON_03530024) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005)

f o o d o n 03311515c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311515

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'pod containing small, immature seed' (http://purl.obolibrary.org/obo/FOODON_03420169)

f o o d o n 03311516c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311516

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'light meat' (http://purl.obolibrary.org/obo/FOODON_03530004) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268)

f o o d o n 03311517c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311517

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'protein extract, concentrate or isolate' (http://purl.obolibrary.org/obo/FOODON_03420236) * has substance added 'soy protein added' (http://purl.obolibrary.org/obo/FOODON_03460257) * has consumer 'infant or toddler consumer' (http://purl.obolibrary.org/obo/FOODON_03510020)

f o o d o n 03311519c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311519

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440022) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by heat treatment' (http://purl.obolibrary.org/obo/FOODON_03470120) * has consumer 'infant or toddler consumer' (http://purl.obolibrary.org/obo/FOODON_03510020)

f o o d o n 03311520c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311520

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440022) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'preservation by heat treatment' (http://purl.obolibrary.org/obo/FOODON_03470120) * has substance added 'iron added' (http://purl.obolibrary.org/obo/FOODON_03460181) * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has consumer 'infant or toddler consumer' (http://purl.obolibrary.org/obo/FOODON_03510020) * has consumer 'vitamin- or mineral-related claim or use' (http://purl.obolibrary.org/obo/FOODON_03510095) * has consumer 'label claim in food name' (http://purl.obolibrary.org/obo/FOODON_03510161)

f o o d o n 03311521c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311521

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440022) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by heat treatment' (http://purl.obolibrary.org/obo/FOODON_03470120) * has substance added 'iron added' (http://purl.obolibrary.org/obo/FOODON_03460181) * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has consumer 'infant or toddler consumer' (http://purl.obolibrary.org/obo/FOODON_03510020) * has consumer 'vitamin- or mineral-related claim or use' (http://purl.obolibrary.org/obo/FOODON_03510095) * has consumer 'label claim in food name' (http://purl.obolibrary.org/obo/FOODON_03510161)

f o o d o n 03311522c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311522

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440022) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by heat treatment' (http://purl.obolibrary.org/obo/FOODON_03470120) * has substance added 'iron added' (http://purl.obolibrary.org/obo/FOODON_03460181) * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has consumer 'infant or toddler consumer' (http://purl.obolibrary.org/obo/FOODON_03510020) * has consumer 'vitamin- or mineral-related claim or use' (http://purl.obolibrary.org/obo/FOODON_03510095) * has consumer 'label claim in food name' (http://purl.obolibrary.org/obo/FOODON_03510161)

f o o d o n 03311523c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311523

SIREN DB annotation: * has quality 'heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440022) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'preservation by heat treatment' (http://purl.obolibrary.org/obo/FOODON_03470120) * has consumer 'infant or toddler consumer' (http://purl.obolibrary.org/obo/FOODON_03510020)

f o o d o n 03311524c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311524

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103)

f o o d o n 03311525c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311525

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has consumer 'unbleached claim or use' (http://purl.obolibrary.org/obo/FOODON_03510123)

f o o d o n 03311526c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311526

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, with bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420243)

f o o d o n 03311527c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311527

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * has substance added 'alcohol' (http://purl.obolibrary.org/obo/CHEBI_30879)

f o o d o n 03311528c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311528

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'germinated or sprouted seed' (http://purl.obolibrary.org/obo/FOODON_03420102) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * has substance added http://purl.obolibrary.org/obo/FOODON_03460362

f o o d o n 03311529c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311529

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155)

f o o d o n 03311533c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311533

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'instantizing process' (http://purl.obolibrary.org/obo/FOODON_03460169) * formed as a result of 'full fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460248) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03311534c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311534

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness bigger than 7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430146) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added 'chemical leavening agent added' (http://purl.obolibrary.org/obo/FOODON_03460351)

f o o d o n 03311535c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311535

SIREN DB annotation: * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03311537c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311537

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'spear or shoot' (http://purl.obolibrary.org/obo/FOODON_03420186)

f o o d o n 03311538c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311538

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'roasting seed process' (http://purl.obolibrary.org/obo/FOODON_03460391) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03311539c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311539

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * has quality 'food industry prepared' (http://purl.obolibrary.org/obo/FOODON_03530112) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added http://purl.obolibrary.org/obo/FOODON_03460143 * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212

f o o d o n 03311540c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311540

SIREN DB annotation: * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'rehydration process' (http://purl.obolibrary.org/obo/FOODON_03460259)

f o o d o n 03311541c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311541

SIREN DB annotation: * has quality 'semiliquid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430110) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'rehydration process' (http://purl.obolibrary.org/obo/FOODON_03460259)

f o o d o n 03311542c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311542

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03311543c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311543

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03311545c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311545

SIREN DB annotation: * derives from 'extract, concentrate or isolate of plant or animal' (http://purl.obolibrary.org/obo/FOODON_03420228) * formed as a result of 'physical/chemical modification process' (http://purl.obolibrary.org/obo/FOODON_03460130)

f o o d o n 03311546c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311546

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'aseptic filling and sealing' (http://purl.obolibrary.org/obo/FOODON_03470126) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03311551c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311551

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'germinated or sprouted seed' (http://purl.obolibrary.org/obo/FOODON_03420102) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232)

f o o d o n 03311552c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311552

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152)

f o o d o n 03311553c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311553

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014)

f o o d o n 03311554c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311554

SIREN DB annotation: * has quality 'divided or disintegrated' (http://purl.obolibrary.org/obo/FOODON_03430122) * derives from 'protein extract, concentrate or isolate' (http://purl.obolibrary.org/obo/FOODON_03420236)

f o o d o n 03311555c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311555

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440022) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155)

f o o d o n 03311558c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311558

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'cooking by moist heat' (http://purl.obolibrary.org/obo/FOODON_03450012) * formed as a result of 'fermentation/modification process, multiple component' (http://purl.obolibrary.org/obo/FOODON_03460128) * formed as a result of 'mold curing process' (http://purl.obolibrary.org/obo/FOODON_03460329) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104) * has substance added 'starch added' (http://purl.obolibrary.org/obo/FOODON_03460146)

f o o d o n 03311559c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311559

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005)

f o o d o n 03311563c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311563

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03311567c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311567

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104)

f o o d o n 03311570c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311570

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03311571c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311571

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * formed as a result of 'cooking in small amount of fat or oil' (http://purl.obolibrary.org/obo/FOODON_03450026) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152)

f o o d o n 03311574c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311574

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03311575c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311575

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207)

f o o d o n 03311576c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311576

SIREN DB annotation: * has quality 'liquid, high viscosity, with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430138) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'cooking by simmering' (http://purl.obolibrary.org/obo/FOODON_03450020) * formed as a result of 'flavoring, spice or herb added, natural' (http://purl.obolibrary.org/obo/FOODON_03460229)

f o o d o n 03311577c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311577

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'part of algae or fungus' (http://purl.obolibrary.org/obo/FOODON_03420247) * formed as a result of 'cooking by simmering' (http://purl.obolibrary.org/obo/FOODON_03450020) * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160) * has substance added 'monosodium glutamate' (http://purl.obolibrary.org/obo/CHEBI_64220) * has substance added 'water addition process' (http://purl.obolibrary.org/obo/FOODON_03460148) * has substance added http://purl.obolibrary.org/obo/FOODON_03460153 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03311578c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311578

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'stem or stalk (without leaves)' (http://purl.obolibrary.org/obo/FOODON_03420101) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03311580c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311580

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness bigger than 7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430146) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253)

f o o d o n 03311581c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311581

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'food distillation process' (http://purl.obolibrary.org/obo/FOODON_03460270) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104)

f o o d o n 03311582c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311582

SIREN DB annotation: * derives from 'skin or bran (pericarp)' (http://purl.obolibrary.org/obo/FOODON_03420111) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03311583c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311583

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158)

f o o d o n 03311584c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311584

SIREN DB annotation: * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200) * formed as a result of 'decaffeination process' (http://purl.obolibrary.org/obo/FOODON_03460140) * formed as a result of 'flavoring added, artificial' (http://purl.obolibrary.org/obo/FOODON_03460228)

f o o d o n 03311585c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311585

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has quality 'heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440022) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) * formed as a result of 'steeping' (http://purl.obolibrary.org/obo/FOODON_03450036)

f o o d o n 03311586c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311586

SIREN DB annotation: * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200) * formed as a result of 'flavoring added, artificial' (http://purl.obolibrary.org/obo/FOODON_03460228)

f o o d o n 03311587c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311587

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268)

f o o d o n 03311588c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311588

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'belly meat' (http://purl.obolibrary.org/obo/FOODON_03530063) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'smoked or smoke-flavored' (http://purl.obolibrary.org/obo/FOODON_03460172) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253)

f o o d o n 03311589c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311589

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has consumer 'fat free food' (http://purl.obolibrary.org/obo/FOODON_03510054)

f o o d o n 03311590c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311590

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186

f o o d o n 03311592c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311592

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268)

f o o d o n 03311593c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311593

SIREN DB annotation: * has quality 'divided or disintegrated' (http://purl.obolibrary.org/obo/FOODON_03430122) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268)

f o o d o n 03311594c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311594

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03311595c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311595

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03311597c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311597

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03311598c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311598

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268)

f o o d o n 03311599c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311599

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190)

f o o d o n 03311603c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311603

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03311606c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311606

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, with bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420243) * formed as a result of 'boiling and then draining' (http://purl.obolibrary.org/obo/FOODON_03450015)

f o o d o n 03311608c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311608

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03311609c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311609

SIREN DB annotation: * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03311610c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311610

SIREN DB annotation: * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03311611c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311611

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'deep-frying' (http://purl.obolibrary.org/obo/FOODON_03450029) * formed as a result of 'breaded or batter-coated' (http://purl.obolibrary.org/obo/FOODON_03460188)

f o o d o n 03311612c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311612

SIREN DB annotation: * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'food scalding or blanching' (http://purl.obolibrary.org/obo/FOODON_03450042)

f o o d o n 03311618c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311618

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'boiling and then draining' (http://purl.obolibrary.org/obo/FOODON_03450015)

f o o d o n 03311619c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311619

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03311620c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311620

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added http://purl.obolibrary.org/obo/FOODON_03460124 * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152)

f o o d o n 03311621c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311621

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03311622c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311622

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147 * has consumer 'low sugars food' (http://purl.obolibrary.org/obo/FOODON_03510062)

f o o d o n 03311623c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311623

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has consumer 'low sugars food' (http://purl.obolibrary.org/obo/FOODON_03510062)

f o o d o n 03311625c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311625

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03311626c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311626

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200)

f o o d o n 03311628c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311628

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'beverage base, liquid' (http://purl.obolibrary.org/obo/FOODON_03530091) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167)

f o o d o n 03311630c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311630

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03311631c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311631

SIREN DB annotation: * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005)

f o o d o n 03311632c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311632

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness bigger than 7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430146) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184 * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03311633c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311633

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03311634c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311634

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03311635c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311635

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03311637c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311637

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'peel, core or seed' (http://purl.obolibrary.org/obo/FOODON_03420110)

f o o d o n 03311638c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311638

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'broth or stock' (http://purl.obolibrary.org/obo/FOODON_03420170)

f o o d o n 03311639c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311639

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03311640c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311640

SIREN DB annotation: * formed as a result of 'food coating or covering process' (http://purl.obolibrary.org/obo/FOODON_03460353) * has substance added 'sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460202)

f o o d o n 03311641c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311641

SIREN DB annotation: * has quality 'whole and pieces' (http://purl.obolibrary.org/obo/FOODON_03430104) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'flavoring, spice or herb added, natural' (http://purl.obolibrary.org/obo/FOODON_03460229) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151)

f o o d o n 03311642c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311642

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * formed as a result of 'food modification process' (http://purl.obolibrary.org/obo/FOODON_03460141)

f o o d o n 03311651c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311651

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'water addition process' (http://purl.obolibrary.org/obo/FOODON_03460148) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151)

f o o d o n 03311653c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311653

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'breast (poultry meat cut)' (http://purl.obolibrary.org/obo/FOODON_03530158) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005)

f o o d o n 03311654c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311654

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253)

f o o d o n 03311655c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311655

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'rehydration process' (http://purl.obolibrary.org/obo/FOODON_03460259)

f o o d o n 03311656c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311656

SIREN DB annotation: * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104)

f o o d o n 03311658c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311658

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03311659c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311659

SIREN DB annotation: * formed as a result of 'food aeration by whipping' (http://purl.obolibrary.org/obo/FOODON_03460358) * immersed in 'packed with aerosol propellant' (http://purl.obolibrary.org/obo/FOODON_03480015) * has consumer 'no or reduced fat claim or use' (http://purl.obolibrary.org/obo/FOODON_03510069)

f o o d o n 03311660c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311660

SIREN DB annotation: * has quality 'liquid, high viscosity' (http://purl.obolibrary.org/obo/FOODON_03430102) * has quality 'heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440022) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * has consumer 'no or reduced fat claim or use' (http://purl.obolibrary.org/obo/FOODON_03510069)

f o o d o n 03311662c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311662

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005)

f o o d o n 03311663c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311663

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03311664c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311664

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005)

f o o d o n 03311671c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311671

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174)

f o o d o n 03311672c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311672

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238)

f o o d o n 03311673c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311673

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240)

f o o d o n 03311676c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311676

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03311680c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311680

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * formed as a result of 'preservation by chilling' (http://purl.obolibrary.org/obo/FOODON_03470131)

f o o d o n 03311681c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311681

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * formed as a result of 'partial fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460247) * has consumer 'low fat food' (http://purl.obolibrary.org/obo/FOODON_03510039)

f o o d o n 03311682c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311682

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'smoked or smoke-flavored' (http://purl.obolibrary.org/obo/FOODON_03460172) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03311683c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311683

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'pod containing small, immature seed' (http://purl.obolibrary.org/obo/FOODON_03420169) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'freeze-drying' (http://purl.obolibrary.org/obo/FOODON_03470130)

f o o d o n 03311684c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311684

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * derives from 'root, stem, leaf or flower' (http://purl.obolibrary.org/obo/FOODON_03420148) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212

f o o d o n 03311686c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311686

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * immersed in 'packed in fat or oil' (http://purl.obolibrary.org/obo/FOODON_03480026)

f o o d o n 03311687c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311687

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * immersed in 'packed in fat or oil' (http://purl.obolibrary.org/obo/FOODON_03480026)

f o o d o n 03311688c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311688

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240) * immersed in 'packed in fat or oil' (http://purl.obolibrary.org/obo/FOODON_03480026)

f o o d o n 03311689c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311689

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * immersed in 'packed in fat or oil' (http://purl.obolibrary.org/obo/FOODON_03480026)

f o o d o n 03311690c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311690

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240) * immersed in 'packed in water' (http://purl.obolibrary.org/obo/FOODON_03480017)

f o o d o n 03311691c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311691

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'natural heat drying' (http://purl.obolibrary.org/obo/FOODON_03470141) * immersed in 'packed in fat or oil' (http://purl.obolibrary.org/obo/FOODON_03480026)

f o o d o n 03311692c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311692

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * immersed in 'packed in olive oil' (http://purl.obolibrary.org/obo/FOODON_03480038)

f o o d o n 03311693c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311693

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * immersed in 'packed in fat or oil' (http://purl.obolibrary.org/obo/FOODON_03480026)

f o o d o n 03311694c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311694

SIREN DB annotation: * has quality 'sliced' (http://purl.obolibrary.org/obo/FOODON_03430137) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03311697c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311697

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125)

f o o d o n 03311698c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311698

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103)

f o o d o n 03311701c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311701

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125)

f o o d o n 03311704c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311704

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155)

f o o d o n 03311707c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311707

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added http://purl.obolibrary.org/obo/FOODON_03460318

f o o d o n 03311708c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311708

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240) * immersed in 'packed in fat or oil' (http://purl.obolibrary.org/obo/FOODON_03480026)

f o o d o n 03311709c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311709

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240) * has substance added 'butter added' (http://purl.obolibrary.org/obo/FOODON_03460271) * immersed in 'packed in fat or oil' (http://purl.obolibrary.org/obo/FOODON_03480026)

f o o d o n 03311710c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311710

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240) * has substance added 'margarine added' (http://purl.obolibrary.org/obo/FOODON_03460272) * immersed in 'packed in fat or oil' (http://purl.obolibrary.org/obo/FOODON_03480026)

f o o d o n 03311711c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311711

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125)

f o o d o n 03311712c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311712

SIREN DB annotation: * has quality 'sliced' (http://purl.obolibrary.org/obo/FOODON_03430137) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238) * formed as a result of 'preservation by storage in modified atmosphere' (http://purl.obolibrary.org/obo/FOODON_03470111) * immersed in 'vacuum-packed' (http://purl.obolibrary.org/obo/FOODON_03480027)

f o o d o n 03311714c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311714

SIREN DB annotation: * has consumer 'fat special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510017)

f o o d o n 03311715c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311715

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238)

f o o d o n 03311719c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311719

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'part of animal' (http://purl.obolibrary.org/obo/FOODON_03420164)

f o o d o n 03311721c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311721

SIREN DB annotation: * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155)

f o o d o n 03311723c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311723

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * immersed in 'packed in fat or oil' (http://purl.obolibrary.org/obo/FOODON_03480026)

f o o d o n 03311724c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311724

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has substance added http://purl.obolibrary.org/obo/FOODON_03460153

f o o d o n 03311725c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311725

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190)

f o o d o n 03311727c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311727

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * has consumer 'low energy food' (http://purl.obolibrary.org/obo/FOODON_03510033)

f o o d o n 03311728c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311728

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151)

f o o d o n 03311730c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311730

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk or milk component' (http://purl.obolibrary.org/obo/FOODON_03420113) * formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101) * formed as a result of 'partial fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460247)

f o o d o n 03311731c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311731

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'whey' (http://purl.obolibrary.org/obo/FOODON_03420244) * formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184

f o o d o n 03311736c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311736

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'smoked by smoke infiltration' (http://purl.obolibrary.org/obo/FOODON_03460118) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'preservation by smoking' (http://purl.obolibrary.org/obo/FOODON_03470106)

f o o d o n 03311738c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311738

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'egg yolk' (http://purl.obolibrary.org/obo/UBERON_0007378) * has consumer 'low fat food' (http://purl.obolibrary.org/obo/FOODON_03510039) * has consumer 'low in cholesterol food' (http://purl.obolibrary.org/obo/FOODON_03510043)

f o o d o n 03311740c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311740

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * has quality 'meat color, undesignated or unknown (deprecated)' (http://purl.obolibrary.org/obo/FOODON_03530003) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125)

f o o d o n 03311741c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311741

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * formed as a result of 'preservation by storage in modified atmosphere' (http://purl.obolibrary.org/obo/FOODON_03470111) * immersed in 'vacuum-packed' (http://purl.obolibrary.org/obo/FOODON_03480027)

f o o d o n 03311742c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311742

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * has consumer 'kosher claim or use' (http://purl.obolibrary.org/obo/FOODON_03510127)

f o o d o n 03311743c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311743

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005)

f o o d o n 03311744c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311744

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'smoked by smoke infiltration' (http://purl.obolibrary.org/obo/FOODON_03460118) * formed as a result of 'preservation by smoking' (http://purl.obolibrary.org/obo/FOODON_03470106)

f o o d o n 03311745c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311745

SIREN DB annotation: * derives from 'pod or seed' (http://purl.obolibrary.org/obo/FOODON_03420158) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03311746c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311746

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'fruit, peel undetermined, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420213) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03311748c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311748

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'plant above surface, excluding fruit and seed' (http://purl.obolibrary.org/obo/FOODON_03420144)

f o o d o n 03311750c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311750

SIREN DB annotation: * has quality 'cut into long pieces' (http://purl.obolibrary.org/obo/FOODON_03430141) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240)

f o o d o n 03311752c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311752

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03311754c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311754

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'fruit, peel undetermined, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420213) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'freeze-drying' (http://purl.obolibrary.org/obo/FOODON_03470130)

f o o d o n 03311755c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311755

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * derives from 'floret or flower' (http://purl.obolibrary.org/obo/FOODON_03420237) * formed as a result of 'pickling process' (http://purl.obolibrary.org/obo/FOODON_03460190) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158)

f o o d o n 03311757c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311757

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'root, tuber or bulb, with part of top' (http://purl.obolibrary.org/obo/FOODON_03420100)

f o o d o n 03311758c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311758

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238)

f o o d o n 03311759c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311759

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole plant or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420150)

f o o d o n 03311761c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311761

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03311762c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311762

SIREN DB annotation: * has quality 'liquid, high viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430121) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147 * has substance added http://purl.obolibrary.org/obo/FOODON_03460184

f o o d o n 03311763c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311763

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238) * formed as a result of 'roasting seed process' (http://purl.obolibrary.org/obo/FOODON_03460391)

f o o d o n 03311767c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311767

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03311768c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311768

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has substance added 'sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460202)

f o o d o n 03311769c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311769

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * derives from 'whole egg without shell' (http://purl.obolibrary.org/obo/FOODON_03420225) * formed as a result of 'component removal process' (http://purl.obolibrary.org/obo/FOODON_03460238) * has consumer 'cholesterol free food' (http://purl.obolibrary.org/obo/FOODON_03510042)

f o o d o n 03311770c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311770

SIREN DB annotation: * has quality 'semiliquid' (http://purl.obolibrary.org/obo/FOODON_03430103) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'whole egg without shell' (http://purl.obolibrary.org/obo/FOODON_03420225) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03311773c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311773

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'liver' (http://purl.obolibrary.org/obo/UBERON_0002107) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added 'alcohol' (http://purl.obolibrary.org/obo/CHEBI_30879) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151)

f o o d o n 03311775c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311775

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * formed as a result of 'artificially carbonated' (http://purl.obolibrary.org/obo/FOODON_03460109) * formed as a result of 'carbonated' (http://purl.obolibrary.org/obo/FOODON_03460175) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has consumer 'low energy food' (http://purl.obolibrary.org/obo/FOODON_03510033)

f o o d o n 03311776c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311776

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * immersed in 'packed in water' (http://purl.obolibrary.org/obo/FOODON_03480017)

f o o d o n 03311777c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311777

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125)

f o o d o n 03311778c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311778

SIREN DB annotation: * surrounded by 'plastic container' (http://purl.obolibrary.org/obo/FOODON_03490172) * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500051 * formed as a result of 'preservation by chilling or freezing' (http://purl.obolibrary.org/obo/FOODON_03470142) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184 * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221) * has substance added 'margarine added' (http://purl.obolibrary.org/obo/FOODON_03460272)

f o o d o n 03311780c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311780

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03311782c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311782

SIREN DB annotation: * derives from 'animal body or body part' (http://purl.obolibrary.org/obo/FOODON_03420127) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151)

f o o d o n 03311783c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311783

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155)

f o o d o n 03311784c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311784

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155)

f o o d o n 03311785c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311785

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155)

f o o d o n 03311786c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311786

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'roasting seed process' (http://purl.obolibrary.org/obo/FOODON_03460391) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added http://purl.obolibrary.org/obo/FOODON_03460124 * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03311787c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311787

SIREN DB annotation: * has quality 'sliced' (http://purl.obolibrary.org/obo/FOODON_03430137) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'light meat' (http://purl.obolibrary.org/obo/FOODON_03530004) * has quality 'breast (poultry meat cut)' (http://purl.obolibrary.org/obo/FOODON_03530158) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125)

f o o d o n 03311789c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311789

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'stomach' (http://purl.obolibrary.org/obo/UBERON_0000945) * formed as a result of 'food scalding or blanching' (http://purl.obolibrary.org/obo/FOODON_03450042)

f o o d o n 03311790c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311790

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167)

f o o d o n 03311791c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311791

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'food modification process' (http://purl.obolibrary.org/obo/FOODON_03460141) * has consumer 'enriched claim or use' (http://purl.obolibrary.org/obo/FOODON_03510183)

f o o d o n 03311798c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311798

SIREN DB annotation: * surrounded by 'can' (http://purl.obolibrary.org/obo/FOODON_03490204) * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03311803c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311803

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'preservation by adding chemicals' (http://purl.obolibrary.org/obo/FOODON_03470100) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added 'stabilizer added' (http://purl.obolibrary.org/obo/FOODON_03460368) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03311804c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311804

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * has substance added 'pectin added' (http://purl.obolibrary.org/obo/FOODON_03460145) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147 * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03311805c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311805

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'food modification process' (http://purl.obolibrary.org/obo/FOODON_03460141) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has consumer 'enriched claim or use' (http://purl.obolibrary.org/obo/FOODON_03510183)

f o o d o n 03311808c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311808

SIREN DB annotation: * surrounded by 'paperboard container with liner' (http://purl.obolibrary.org/obo/FOODON_03490155) * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * has quality 'heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440022) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500036 * formed as a result of 'cooking by dry heat' (http://purl.obolibrary.org/obo/FOODON_03450004) * formed as a result of 'cooking by moist heat' (http://purl.obolibrary.org/obo/FOODON_03450012) * formed as a result of 'smoked or smoke-flavored' (http://purl.obolibrary.org/obo/FOODON_03460172) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has substance added 'salt added' (http://purl.obolibrary.org/obo/FOODON_03460367)

f o o d o n 03311809c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311809

SIREN DB annotation: * surrounded by 'paperboard container with liner' (http://purl.obolibrary.org/obo/FOODON_03490155) * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * has quality 'heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440022) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500036 * formed as a result of 'cooking by dry heat' (http://purl.obolibrary.org/obo/FOODON_03450004) * formed as a result of 'cooking by moist heat' (http://purl.obolibrary.org/obo/FOODON_03450012) * formed as a result of 'smoked or smoke-flavored' (http://purl.obolibrary.org/obo/FOODON_03460172) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has substance added 'salt added' (http://purl.obolibrary.org/obo/FOODON_03460367)

f o o d o n 03311810c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311810

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'preservation by adding acid' (http://purl.obolibrary.org/obo/FOODON_03470149) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03311811c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311811

SIREN DB annotation: * has quality 'whole and pieces' (http://purl.obolibrary.org/obo/FOODON_03430104) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03311814c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311814

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness bigger than 7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430146) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'cooking in steam' (http://purl.obolibrary.org/obo/FOODON_03450021) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03311817c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311817

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * has quality 'dark meat' (http://purl.obolibrary.org/obo/FOODON_03530002) * has quality 'leg (poultry meat cut)' (http://purl.obolibrary.org/obo/FOODON_03530159) * derives from 'skeletal meat part, with bone, with skin' (http://purl.obolibrary.org/obo/FOODON_03420265)

f o o d o n 03311818c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311818

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440022) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208)

f o o d o n 03311819c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311819

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'sugar coating or covering process' (http://purl.obolibrary.org/obo/FOODON_03460354) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03311820c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311820

SIREN DB annotation: * has quality 'divided or disintegrated' (http://purl.obolibrary.org/obo/FOODON_03430122) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03311821c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311821

SIREN DB annotation: * has quality 'divided or disintegrated' (http://purl.obolibrary.org/obo/FOODON_03430122) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'pink fish flesh' (http://purl.obolibrary.org/obo/FOODON_03530060) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03311822c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311822

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03311823c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311823

SIREN DB annotation: * has quality 'disintegrated or ground' (http://purl.obolibrary.org/obo/FOODON_03430136) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125)

f o o d o n 03311826c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311826

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * has quality 'disintegrated or ground' (http://purl.obolibrary.org/obo/FOODON_03430136) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03311827c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311827

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'preservation by chilling or freezing' (http://purl.obolibrary.org/obo/FOODON_03470142)

f o o d o n 03311829c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311829

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200) * formed as a result of 'enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460252) * formed as a result of 'rehydration process' (http://purl.obolibrary.org/obo/FOODON_03460259) * has substance added 'water addition process' (http://purl.obolibrary.org/obo/FOODON_03460148)

f o o d o n 03311830c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311830

SIREN DB annotation: * has quality 'liquid, high viscosity' (http://purl.obolibrary.org/obo/FOODON_03430102) * has consumer 'dietary claim or use' (http://purl.obolibrary.org/obo/FOODON_03510023)

f o o d o n 03311831c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311831

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268)

f o o d o n 03311832c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311832

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * has quality 'heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440022) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125)

f o o d o n 03311833c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311833

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'pod or seed' (http://purl.obolibrary.org/obo/FOODON_03420158) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005)

f o o d o n 03311834c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311834

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155)

f o o d o n 03311835c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311835

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005)

f o o d o n 03311837c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311837

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'food modification process' (http://purl.obolibrary.org/obo/FOODON_03460141) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has consumer 'enriched claim or use' (http://purl.obolibrary.org/obo/FOODON_03510183)

f o o d o n 03311839c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311839

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125)

f o o d o n 03311840c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311840

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'rehydration process' (http://purl.obolibrary.org/obo/FOODON_03460259)

f o o d o n 03311841c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311841

SIREN DB annotation: * has quality 'disintegrated or ground' (http://purl.obolibrary.org/obo/FOODON_03430136) * has quality 'formulated mix' (http://purl.obolibrary.org/obo/FOODON_03530074) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has substance added http://purl.obolibrary.org/obo/FOODON_03460390

f o o d o n 03311842c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311842

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'food homogenization or emulsification process' (http://purl.obolibrary.org/obo/FOODON_03460306) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151) * has substance added http://purl.obolibrary.org/obo/FOODON_03460185 * has consumer 'reduced energy food' (http://purl.obolibrary.org/obo/FOODON_03510034) * has consumer 'reduced fat food' (http://purl.obolibrary.org/obo/FOODON_03510040)

f o o d o n 03311843c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311843

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * has quality 'home prepared' (http://purl.obolibrary.org/obo/FOODON_03530109) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'food homogenization or emulsification process' (http://purl.obolibrary.org/obo/FOODON_03460306) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added http://purl.obolibrary.org/obo/FOODON_03460185

f o o d o n 03311844c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311844

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'buttermilk food product' (http://purl.obolibrary.org/obo/FOODON_00001067) * formed as a result of 'alcohol-acetic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460123) * formed as a result of 'food hydrogenation proess' (http://purl.obolibrary.org/obo/FOODON_03460174) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'vegetable fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460263)

f o o d o n 03311848c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311848

SIREN DB annotation: * has quality 'liquid, low viscosity' (http://purl.obolibrary.org/obo/FOODON_03430109) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'germinated or sprouted seed' (http://purl.obolibrary.org/obo/FOODON_03420102) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'carbonated by fermentation' (http://purl.obolibrary.org/obo/FOODON_03460246) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03311849c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311849

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440022) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133)

f o o d o n 03311854c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311854

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03311855c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311855

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'beverage base, dry' (http://purl.obolibrary.org/obo/FOODON_03530089) * derives from 'fruit, peel undetermined, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420213) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03311856c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311856

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'tripe' (http://purl.obolibrary.org/obo/FOODON_03420192)

f o o d o n 03311857c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311857

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * derives from 'extract, concentrate or isolate of plant or animal' (http://purl.obolibrary.org/obo/FOODON_03420228)

f o o d o n 03311859c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311859

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'part of animal' (http://purl.obolibrary.org/obo/FOODON_03420164) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * has substance added 'wheat plant as food source' (http://purl.obolibrary.org/obo/FOODON_03411312)

f o o d o n 03311860c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311860

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * has substance added http://purl.obolibrary.org/obo/FOODON_03460191

f o o d o n 03311861c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311861

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152)

f o o d o n 03311863c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311863

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240) * formed as a result of 'deep-frying' (http://purl.obolibrary.org/obo/FOODON_03450029)

f o o d o n 03311864c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311864

SIREN DB annotation: * has quality 'divided or disintegrated' (http://purl.obolibrary.org/obo/FOODON_03430122) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103) * formed as a result of 'breaded or batter-coated' (http://purl.obolibrary.org/obo/FOODON_03460188)

f o o d o n 03311865c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311865

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part, with bone, with skin' (http://purl.obolibrary.org/obo/FOODON_03420265)

f o o d o n 03311867c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311867

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253)

f o o d o n 03311868c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311868

SIREN DB annotation: * has quality 'disintegrated or ground' (http://purl.obolibrary.org/obo/FOODON_03430136) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * has consumer 'food animal as consumer' (http://purl.obolibrary.org/obo/FOODON_03510015)

f o o d o n 03311869c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311869

SIREN DB annotation: * has quality 'liquid, high viscosity' (http://purl.obolibrary.org/obo/FOODON_03430102) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132)

f o o d o n 03311870c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311870

SIREN DB annotation: * has quality 'semiliquid' (http://purl.obolibrary.org/obo/FOODON_03430103) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03311873c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311873

SIREN DB annotation: * has quality 'semiliquid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430135) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101) * formed as a result of 'food aeration process' (http://purl.obolibrary.org/obo/FOODON_03460178) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has substance added 'dairy product added' (http://purl.obolibrary.org/obo/FOODON_03460242)

f o o d o n 03311874c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311874

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119)

f o o d o n 03311875c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311875

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133)

f o o d o n 03311876c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311876

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005)

f o o d o n 03311877c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311877

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119)

f o o d o n 03311878c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311878

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460161) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03311884c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311884

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'part of algae or fungus' (http://purl.obolibrary.org/obo/FOODON_03420247)

f o o d o n 03311886c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311886

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03311895c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311895

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'semiliquid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430110) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184 * has consumer 'infant or toddler consumer' (http://purl.obolibrary.org/obo/FOODON_03510020)

f o o d o n 03311896c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311896

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221) * has substance added 'dried or candied fruit added' (http://purl.obolibrary.org/obo/FOODON_03460364)

f o o d o n 03311897c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311897

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added http://purl.obolibrary.org/obo/FOODON_03460143 * has substance added http://purl.obolibrary.org/obo/FOODON_03460147 * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152)

f o o d o n 03311899c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03311899

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03312026c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03312026

SIREN DB annotation: * derives from 'part of animal' (http://purl.obolibrary.org/obo/FOODON_03420164) * formed as a result of 'breaded or batter-coated' (http://purl.obolibrary.org/obo/FOODON_03460188)

f o o d o n 03312027c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03312027

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208)

f o o d o n 03312028c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03312028

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460252) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03312030c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03312030

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005)

f o o d o n 03312031c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03312031

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03312032c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03312032

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'root, tuber or bulb, peel only' (http://purl.obolibrary.org/obo/FOODON_03420261)

f o o d o n 03312033c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03312033

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207)

f o o d o n 03312034c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03312034

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added http://purl.obolibrary.org/obo/FOODON_03460143

f o o d o n 03312035c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03312035

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256)

f o o d o n 03312036c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03312036

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152)

f o o d o n 03312037c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03312037

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * has substance added http://purl.obolibrary.org/obo/FOODON_03460191

f o o d o n 03312038c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03312038

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440022) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212

f o o d o n 03312045c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03312045

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'preservation by chilling or freezing' (http://purl.obolibrary.org/obo/FOODON_03470142)

f o o d o n 03312046c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03312046

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'round or leg (meat cut)' (http://purl.obolibrary.org/obo/FOODON_03530024) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03312048c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03312048

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'fruit, peel present, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420139)

f o o d o n 03312050c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03312050

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * formed as a result of 'roasting seed process' (http://purl.obolibrary.org/obo/FOODON_03460391) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03312051c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03312051

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03312052c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03312052

SIREN DB annotation: * has quality 'liquid, high viscosity' (http://purl.obolibrary.org/obo/FOODON_03430102) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155)

f o o d o n 03312053c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03312053

SIREN DB annotation: * has quality 'divided or disintegrated' (http://purl.obolibrary.org/obo/FOODON_03430122) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03312054c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03312054

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03312056c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03312056

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * formed as a result of 'fermentation/modification process, single component' (http://purl.obolibrary.org/obo/FOODON_03460230) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03312057c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03312057

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'seed, skin undetermined, germ present' (http://purl.obolibrary.org/obo/FOODON_03420136) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460161) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03312059c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03312059

SIREN DB annotation: * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * has substance added 'corn plant (sensu maize)' (http://purl.obolibrary.org/obo/FOODON_03411232)

f o o d o n 03312062c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03312062

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03312063c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03312063

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913)

f o o d o n 03312064c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03312064

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'animal body or body part' (http://purl.obolibrary.org/obo/FOODON_03420127)

f o o d o n 03312067c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03312067

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * has quality 'solid containing very small particles (<1 mm.)' (http://purl.obolibrary.org/obo/FOODON_03530098) * derives from 'skeletal meat part, without bone and skin, with separable fat' (http://purl.obolibrary.org/obo/FOODON_03420269) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'flavoring, spice or herb added, natural' (http://purl.obolibrary.org/obo/FOODON_03460229) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'animal fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460262)

f o o d o n 03312068c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03312068

SIREN DB annotation: * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200) * formed as a result of 'decaffeination process' (http://purl.obolibrary.org/obo/FOODON_03460140)

f o o d o n 03312069c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03312069

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness bigger than 7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430146) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125)

f o o d o n 03312070c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03312070

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * has consumer 'enriched claim or use' (http://purl.obolibrary.org/obo/FOODON_03510183)

f o o d o n 03315001c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315001

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'beverage base, dry' (http://purl.obolibrary.org/obo/FOODON_03530089) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'instantizing process' (http://purl.obolibrary.org/obo/FOODON_03460169) * formed as a result of 'flavoring, spice or herb added, natural' (http://purl.obolibrary.org/obo/FOODON_03460229) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03315005c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315005

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03315010c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315010

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460202)

f o o d o n 03315012c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315012

SIREN DB annotation: * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158)

f o o d o n 03315016c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315016

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has substance added 'sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460202)

f o o d o n 03315020c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315020

SIREN DB annotation: * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167)

f o o d o n 03315022c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315022

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167)

f o o d o n 03315024c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315024

SIREN DB annotation: * has quality 'crystal' (http://purl.obolibrary.org/obo/FOODON_03430143) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'white sugar' (http://purl.obolibrary.org/obo/FOODON_03420157) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03315025c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315025

SIREN DB annotation: * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'part of algae or fungus' (http://purl.obolibrary.org/obo/FOODON_03420247)

f o o d o n 03315026c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315026

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'essential oil, oleoresin or other flavoring substance' (http://purl.obolibrary.org/obo/FOODON_03420260)

f o o d o n 03315029c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315029

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108)

f o o d o n 03315030c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315030

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108)

f o o d o n 03315032c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315032

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'formulated mix' (http://purl.obolibrary.org/obo/FOODON_03530074) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03315033c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315033

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has quality 'beverage base, liquid' (http://purl.obolibrary.org/obo/FOODON_03530091) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * has substance added 'sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460202)

f o o d o n 03315034c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315034

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has substance added http://purl.obolibrary.org/obo/FOODON_03460163 * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194)

f o o d o n 03315035c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315035

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'preservation by chilling' (http://purl.obolibrary.org/obo/FOODON_03470131) * has consumer 'noncarbonated claim or use' (http://purl.obolibrary.org/obo/FOODON_03510169)

f o o d o n 03315036c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315036

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03315037c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315037

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * formed as a result of 'preservation by chilling' (http://purl.obolibrary.org/obo/FOODON_03470131) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03315038c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315038

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03315039c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315039

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * formed as a result of 'flavoring added, artificial' (http://purl.obolibrary.org/obo/FOODON_03460228) * formed as a result of 'preservation by chilling or freezing' (http://purl.obolibrary.org/obo/FOODON_03470142) * has consumer 'noncarbonated claim or use' (http://purl.obolibrary.org/obo/FOODON_03510169)

f o o d o n 03315040c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315040

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'flavoring added, artificial' (http://purl.obolibrary.org/obo/FOODON_03460228) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460202)

f o o d o n 03315041c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315041

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03315044c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315044

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has quality 'beverage base, liquid' (http://purl.obolibrary.org/obo/FOODON_03530091) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138)

f o o d o n 03315045c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315045

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03315048c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315048

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144)

f o o d o n 03315049c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315049

SIREN DB annotation: * has substance added 'ingredient added (TO BE REVISED)' (http://purl.obolibrary.org/obo/FOODON_03460225)

f o o d o n 03315052c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315052

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03315053c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315053

SIREN DB annotation: * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108)

f o o d o n 03315054c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315054

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * derives from 'milk or milk component' (http://purl.obolibrary.org/obo/FOODON_03420113) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03315055c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315055

SIREN DB annotation: * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03315056c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315056

SIREN DB annotation: * derives from 'milk or milk component' (http://purl.obolibrary.org/obo/FOODON_03420113) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03315057c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315057

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03315058c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315058

SIREN DB annotation: * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03315059c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315059

SIREN DB annotation: * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03315060c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315060

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'germinated or sprouted seed' (http://purl.obolibrary.org/obo/FOODON_03420102) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * has substance added http://purl.obolibrary.org/obo/FOODON_03460362

f o o d o n 03315061c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315061

SIREN DB annotation: * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03315063c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315063

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * derives from 'milk or milk component' (http://purl.obolibrary.org/obo/FOODON_03420113) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'fat substitution process' (http://purl.obolibrary.org/obo/FOODON_03460208) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03315064c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315064

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'bacteria curing process' (http://purl.obolibrary.org/obo/FOODON_03460326)

f o o d o n 03315066c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315066

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'curing or aging 6 to 12 months' (http://purl.obolibrary.org/obo/FOODON_03460293) * formed as a result of 'partial fat removal process, 50% or more remaining' (http://purl.obolibrary.org/obo/FOODON_03460324) * formed as a result of 'interior bacteria curing process' (http://purl.obolibrary.org/obo/FOODON_03460328)

f o o d o n 03315067c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315067

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'curing or aging 12 months or over' (http://purl.obolibrary.org/obo/FOODON_03460294) * formed as a result of 'partial fat removal process, 50% or more remaining' (http://purl.obolibrary.org/obo/FOODON_03460324) * formed as a result of 'interior bacteria curing process' (http://purl.obolibrary.org/obo/FOODON_03460328)

f o o d o n 03315068c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315068

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'partial fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460247) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'interior bacteria curing process' (http://purl.obolibrary.org/obo/FOODON_03460328)

f o o d o n 03315069c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315069

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'partial fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460247) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253)

f o o d o n 03315070c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315070

SIREN DB annotation: * has quality 'heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440022) * derives from 'whey' (http://purl.obolibrary.org/obo/FOODON_03420244) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150)

f o o d o n 03315071c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315071

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03315072c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315072

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * formed as a result of 'rehydration process' (http://purl.obolibrary.org/obo/FOODON_03460259)

f o o d o n 03315073c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315073

SIREN DB annotation: * formed as a result of 'rehydration process' (http://purl.obolibrary.org/obo/FOODON_03460259)

f o o d o n 03315074c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315074

SIREN DB annotation: * has quality 'divided into pieces, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430115) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'food coating or covering process' (http://purl.obolibrary.org/obo/FOODON_03460353) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03315076c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315076

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03315081c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315081

SIREN DB annotation: * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200)

f o o d o n 03315084c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315084

SIREN DB annotation: * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174)

f o o d o n 03315085c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315085

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256)

f o o d o n 03315086c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315086

SIREN DB annotation: * has quality 'disintegrated or ground' (http://purl.obolibrary.org/obo/FOODON_03430136) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256)

f o o d o n 03315087c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315087

SIREN DB annotation: * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * formed as a result of 'food aeration by whipping' (http://purl.obolibrary.org/obo/FOODON_03460358)

f o o d o n 03315089c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315089

SIREN DB annotation: * has quality 'formulated mix' (http://purl.obolibrary.org/obo/FOODON_03530074) * derives from 'milk or milk component' (http://purl.obolibrary.org/obo/FOODON_03420113) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03315092c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315092

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has substance added 'mineral added' (http://purl.obolibrary.org/obo/FOODON_03460159) * has substance added http://purl.obolibrary.org/obo/FOODON_03460163 * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194)

f o o d o n 03315093c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315093

SIREN DB annotation: * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added http://purl.obolibrary.org/obo/FOODON_03460163 * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194)

f o o d o n 03315094c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315094

SIREN DB annotation: * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03315098c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315098

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03315099c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315099

SIREN DB annotation: * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253)

f o o d o n 03315100c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315100

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184

f o o d o n 03315101c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315101

SIREN DB annotation: * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108)

f o o d o n 03315104c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315104

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03315108c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315108

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03315109c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315109

SIREN DB annotation: * has quality 'divided or disintegrated' (http://purl.obolibrary.org/obo/FOODON_03430122) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155)

f o o d o n 03315110c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315110

SIREN DB annotation: * has quality 'crystal' (http://purl.obolibrary.org/obo/FOODON_03430143)

f o o d o n 03315112c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315112

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03315114c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315114

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'roasting seed process' (http://purl.obolibrary.org/obo/FOODON_03460391)

f o o d o n 03315115c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315115

SIREN DB annotation: * surrounded by 'can' (http://purl.obolibrary.org/obo/FOODON_03490204) * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * formed as a result of 'carbonated' (http://purl.obolibrary.org/obo/FOODON_03460175)

f o o d o n 03315117c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315117

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03315118c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315118

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03315122c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315122

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232)

f o o d o n 03315123c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315123

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whole plant or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420150) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03315125c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315125

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added 'nut or seed added' (http://purl.obolibrary.org/obo/FOODON_03460177)

f o o d o n 03315128c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315128

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03315129c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315129

SIREN DB annotation: * derives from 'extract, concentrate or isolate of plant or animal' (http://purl.obolibrary.org/obo/FOODON_03420228)

f o o d o n 03315130c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315130

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * formed as a result of 'flavoring added, artificial' (http://purl.obolibrary.org/obo/FOODON_03460228) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147 * has substance added 'sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460202)

f o o d o n 03315131c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315131

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * formed as a result of 'flavoring added, artificial' (http://purl.obolibrary.org/obo/FOODON_03460228)

f o o d o n 03315132c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315132

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has substance added http://purl.obolibrary.org/obo/FOODON_03460163 * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has consumer 'dietary claim or use' (http://purl.obolibrary.org/obo/FOODON_03510023)

f o o d o n 03315134c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315134

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155)

f o o d o n 03315135c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315135

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03315136c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315136

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03315137c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315137

SIREN DB annotation: * has quality 'divided into pieces, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430115) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03315138c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315138

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268)

f o o d o n 03315139c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315139

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268)

f o o d o n 03315140c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315140

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03315141c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315141

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fat trimmings' (http://purl.obolibrary.org/obo/FOODON_03420253)

f o o d o n 03315142c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315142

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * derives from 'liver' (http://purl.obolibrary.org/obo/UBERON_0002107)

f o o d o n 03315144c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315144

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'protein extract, concentrate or isolate' (http://purl.obolibrary.org/obo/FOODON_03420236) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03315145c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315145

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'ripe or mature' (http://purl.obolibrary.org/obo/FOODON_03530052) * derives from 'fruit, peel present' (http://purl.obolibrary.org/obo/FOODON_03420137) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253)

f o o d o n 03315148c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315148

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174)

f o o d o n 03315149c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315149

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * derives from 'high fructose syrup' (http://purl.obolibrary.org/obo/FOODON_03420272)

f o o d o n 03315150c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315150

SIREN DB annotation: * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913)

f o o d o n 03315151c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315151

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has consumer 'noncarbonated claim or use' (http://purl.obolibrary.org/obo/FOODON_03510169)

f o o d o n 03315155c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315155

SIREN DB annotation: * derives from 'stomach' (http://purl.obolibrary.org/obo/UBERON_0000945)

f o o d o n 03315157c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315157

SIREN DB annotation: * has quality 'medium ground' (http://purl.obolibrary.org/obo/FOODON_03430117) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'instantizing process' (http://purl.obolibrary.org/obo/FOODON_03460169) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03315159c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315159

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added 'mineral added' (http://purl.obolibrary.org/obo/FOODON_03460159) * has substance added http://purl.obolibrary.org/obo/FOODON_03460163

f o o d o n 03315162c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315162

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03315163c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315163

SIREN DB annotation: * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03315165c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315165

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190)

f o o d o n 03315166c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315166

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208)

f o o d o n 03315167c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315167

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'instantizing process' (http://purl.obolibrary.org/obo/FOODON_03460169) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03315168c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315168

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03315169c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315169

SIREN DB annotation: * has substance added 'mineral added' (http://purl.obolibrary.org/obo/FOODON_03460159) * has substance added http://purl.obolibrary.org/obo/FOODON_03460163 * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194)

f o o d o n 03315170c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315170

SIREN DB annotation: * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108)

f o o d o n 03315171c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315171

SIREN DB annotation: * has substance added http://purl.obolibrary.org/obo/FOODON_03460163 * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194)

f o o d o n 03315173c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315173

SIREN DB annotation: * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03315174c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315174

SIREN DB annotation: * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103)

f o o d o n 03315177c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315177

SIREN DB annotation: * has quality 'crystal' (http://purl.obolibrary.org/obo/FOODON_03430143) * derives from 'D-glucose' (http://purl.obolibrary.org/obo/CHEBI_17634) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03315178c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315178

SIREN DB annotation: * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03315180c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315180

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has consumer 'dietary claim or use' (http://purl.obolibrary.org/obo/FOODON_03510023)

f o o d o n 03315181c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315181

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'albumen' (http://purl.obolibrary.org/obo/UBERON_0008944)

f o o d o n 03315182c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315182

SIREN DB annotation: * derives from 'starch' (http://purl.obolibrary.org/obo/FOODON_03420203)

f o o d o n 03315184c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315184

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) This is a duplicate quality and so is being deprecated: * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155)

f o o d o n 03315188c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315188

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155)

f o o d o n 03315191c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315191

SIREN DB annotation: * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * formed as a result of 'food homogenization or emulsification process' (http://purl.obolibrary.org/obo/FOODON_03460306)

f o o d o n 03315192c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315192

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'dairy product added' (http://purl.obolibrary.org/obo/FOODON_03460242)

f o o d o n 03315194c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315194

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147 * has substance added http://purl.obolibrary.org/obo/FOODON_03460191 * has substance added http://purl.obolibrary.org/obo/FOODON_03460212

f o o d o n 03315196c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315196

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147 * has substance added http://purl.obolibrary.org/obo/FOODON_03460191 * has substance added http://purl.obolibrary.org/obo/FOODON_03460212

f o o d o n 03315198c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315198

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238)

f o o d o n 03315199c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315199

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'gelatin' (http://purl.obolibrary.org/obo/CHEBI_5291)

f o o d o n 03315200c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315200

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has substance added 'starch added' (http://purl.obolibrary.org/obo/FOODON_03460146) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184

f o o d o n 03315201c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315201

SIREN DB annotation: * has substance added 'mineral added' (http://purl.obolibrary.org/obo/FOODON_03460159) * has substance added http://purl.obolibrary.org/obo/FOODON_03460163 * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194)

f o o d o n 03315213c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315213

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167)

f o o d o n 03315223c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315223

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03315233c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315233

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155)

f o o d o n 03315234c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315234

SIREN DB annotation: * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * formed as a result of 'food aeration by whipping' (http://purl.obolibrary.org/obo/FOODON_03460358)

f o o d o n 03315236c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315236

SIREN DB annotation: * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253)

f o o d o n 03315238c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315238

SIREN DB annotation: * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108)

f o o d o n 03315239c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315239

SIREN DB annotation: * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190)

f o o d o n 03315240c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315240

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03315241c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315241

SIREN DB annotation: * has substance added http://purl.obolibrary.org/obo/FOODON_03460309 * has consumer 'vitamin- or mineral-related claim or use' (http://purl.obolibrary.org/obo/FOODON_03510095)

f o o d o n 03315243c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315243

SIREN DB annotation: * derives from 'milk or milk component' (http://purl.obolibrary.org/obo/FOODON_03420113) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03315244c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315244

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * formed as a result of 'food aeration process' (http://purl.obolibrary.org/obo/FOODON_03460178) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03315245c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315245

SIREN DB annotation: * has quality 'liquid, high viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430121) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'extract, concentrate or isolate of plant or animal' (http://purl.obolibrary.org/obo/FOODON_03420228)

f o o d o n 03315246c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315246

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440022) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190)

f o o d o n 03315247c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315247

SIREN DB annotation: * has quality 'beverage base' (http://purl.obolibrary.org/obo/FOODON_03530088)

f o o d o n 03315249c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315249

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has substance added 'mineral added' (http://purl.obolibrary.org/obo/FOODON_03460159) * has substance added http://purl.obolibrary.org/obo/FOODON_03460163 * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194)

f o o d o n 03315251c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315251

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has consumer 'dietary claim or use' (http://purl.obolibrary.org/obo/FOODON_03510023)

f o o d o n 03315252c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315252

SIREN DB annotation: * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * formed as a result of 'food homogenization or emulsification process' (http://purl.obolibrary.org/obo/FOODON_03460306)

f o o d o n 03315254c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315254

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'beverage base, dry' (http://purl.obolibrary.org/obo/FOODON_03530089) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03315255c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315255

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200)

f o o d o n 03315256c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315256

SIREN DB annotation: * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253)

f o o d o n 03315258c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315258

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'griddle cooking' (http://purl.obolibrary.org/obo/FOODON_03450008) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added 'chemical leavening agent added' (http://purl.obolibrary.org/obo/FOODON_03460351)

f o o d o n 03315259c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315259

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'griddle cooking' (http://purl.obolibrary.org/obo/FOODON_03450008)

f o o d o n 03315263c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315263

SIREN DB annotation: * immersed in 'packed in gravy or sauce' (http://purl.obolibrary.org/obo/FOODON_03480034)

f o o d o n 03315265c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315265

SIREN DB annotation: * has quality 'liquid, high viscosity' (http://purl.obolibrary.org/obo/FOODON_03430102) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'rehydration process' (http://purl.obolibrary.org/obo/FOODON_03460259)

f o o d o n 03315266c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315266

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155)

f o o d o n 03315267c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315267

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155)

f o o d o n 03315268c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315268

SIREN DB annotation: * has substance added 'carbohydrate' (http://purl.obolibrary.org/obo/FOODON_03420152)

f o o d o n 03315269c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315269

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'food industry prepared' (http://purl.obolibrary.org/obo/FOODON_03530112) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03315270c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315270

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * formed as a result of 'food homogenization or emulsification process' (http://purl.obolibrary.org/obo/FOODON_03460306)

f o o d o n 03315271c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315271

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119)

f o o d o n 03315272c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315272

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158)

f o o d o n 03315273c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315273

SIREN DB annotation: * has quality 'heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440022) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'food aeration by whipping' (http://purl.obolibrary.org/obo/FOODON_03460358)

f o o d o n 03315280c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315280

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'belly meat' (http://purl.obolibrary.org/obo/FOODON_03530063) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * formed as a result of 'smoked by smoke infiltration' (http://purl.obolibrary.org/obo/FOODON_03460118) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'food meat liquid injection process' (http://purl.obolibrary.org/obo/FOODON_03460275)

f o o d o n 03315281c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315281

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151)

f o o d o n 03315282c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315282

SIREN DB annotation: * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03315284c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315284

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238) * formed as a result of 'pickling process' (http://purl.obolibrary.org/obo/FOODON_03460190) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253)

f o o d o n 03315286c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315286

SIREN DB annotation: * has consumer 'health-related claim or use' (http://purl.obolibrary.org/obo/FOODON_03510124)

f o o d o n 03315287c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315287

SIREN DB annotation: * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190)

f o o d o n 03315288c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315288

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119)

f o o d o n 03315290c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315290

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174)

f o o d o n 03315291c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315291

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238)

f o o d o n 03315292c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315292

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) * has substance added 'nut or seed added' (http://purl.obolibrary.org/obo/FOODON_03460177) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212

f o o d o n 03315295c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315295

SIREN DB annotation: * has quality 'semiliquid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430135) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) * formed as a result of 'alcohol-acetic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460123) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03315296c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315296

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'pod or seed' (http://purl.obolibrary.org/obo/FOODON_03420158) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03315297c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315297

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03315298c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315298

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03315299c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315299

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'salted' (http://purl.obolibrary.org/obo/FOODON_03460173)

f o o d o n 03315302c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315302

SIREN DB annotation: * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253)

f o o d o n 03315303c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315303

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has substance added 'sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460202) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03315306c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315306

SIREN DB annotation: * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03315309c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315309

SIREN DB annotation: * has quality 'beverage base' (http://purl.obolibrary.org/obo/FOODON_03530088)

f o o d o n 03315310c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315310

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'gelatin' (http://purl.obolibrary.org/obo/CHEBI_5291) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108)

f o o d o n 03315311c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315311

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03315312c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315312

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'gelatin added' (http://purl.obolibrary.org/obo/FOODON_03460165)

f o o d o n 03315313c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315313

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'starch added' (http://purl.obolibrary.org/obo/FOODON_03460146)

f o o d o n 03315314c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315314

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * derives from 'starch' (http://purl.obolibrary.org/obo/FOODON_03420203) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108)

f o o d o n 03315315c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315315

SIREN DB annotation: * has quality 'liquid, high viscosity' (http://purl.obolibrary.org/obo/FOODON_03430102) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk or milk component' (http://purl.obolibrary.org/obo/FOODON_03420113) * formed as a result of 'food aeration process' (http://purl.obolibrary.org/obo/FOODON_03460178) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added http://purl.obolibrary.org/obo/FOODON_03460185

f o o d o n 03315316c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315316

SIREN DB annotation: * has quality 'liquid, low viscosity' (http://purl.obolibrary.org/obo/FOODON_03430109) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03315318c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315318

SIREN DB annotation: * has substance added 'mineral added' (http://purl.obolibrary.org/obo/FOODON_03460159) * has substance added 'calcium added' (http://purl.obolibrary.org/obo/FOODON_03460162) * has substance added http://purl.obolibrary.org/obo/FOODON_03460163 * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194)

f o o d o n 03315319c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315319

SIREN DB annotation: * has substance added 'mineral added' (http://purl.obolibrary.org/obo/FOODON_03460159) * has substance added http://purl.obolibrary.org/obo/FOODON_03460163 * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194)

f o o d o n 03315320c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315320

SIREN DB annotation: * has substance added 'mineral added' (http://purl.obolibrary.org/obo/FOODON_03460159) * has substance added http://purl.obolibrary.org/obo/FOODON_03460163 * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194)

f o o d o n 03315323c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315323

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'gelatin added' (http://purl.obolibrary.org/obo/FOODON_03460165)

f o o d o n 03315324c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315324

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155)

f o o d o n 03315325c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315325

SIREN DB annotation: * has quality 'liquid, low viscosity' (http://purl.obolibrary.org/obo/FOODON_03430109) * formed as a result of 'carbonated' (http://purl.obolibrary.org/obo/FOODON_03460175) * formed as a result of 'preservation by chilling' (http://purl.obolibrary.org/obo/FOODON_03470131) * has substance added 'sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460202)

f o o d o n 03315326c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315326

SIREN DB annotation: * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03315331c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315331

SIREN DB annotation: * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151)

f o o d o n 03315333c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315333

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174)

f o o d o n 03315334c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315334

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104)

f o o d o n 03315335c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315335

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104)

f o o d o n 03315336c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315336

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104)

f o o d o n 03315337c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315337

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03315338c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315338

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103) * formed as a result of 'preservation by salting' (http://purl.obolibrary.org/obo/FOODON_03470103) * has substance added 'salt added' (http://purl.obolibrary.org/obo/FOODON_03460367)

f o o d o n 03315339c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315339

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03315341c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315341

SIREN DB annotation: * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174)

f o o d o n 03315342c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315342

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'egg' (http://purl.obolibrary.org/obo/FOODON_03420194) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added 'wheat plant as food source' (http://purl.obolibrary.org/obo/FOODON_03411312) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158)

f o o d o n 03315346c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315346

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238)

f o o d o n 03315348c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315348

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03315349c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315349

SIREN DB annotation: * has quality 'liquid, high viscosity' (http://purl.obolibrary.org/obo/FOODON_03430102) * derives from 'sugar syrup or syrup solids' (http://purl.obolibrary.org/obo/FOODON_03420271)

f o o d o n 03315350c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315350

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'starch' (http://purl.obolibrary.org/obo/FOODON_03420203)

f o o d o n 03315351c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315351

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * derives from 'starch' (http://purl.obolibrary.org/obo/FOODON_03420203)

f o o d o n 03315355c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315355

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268)

f o o d o n 03315356c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315356

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03315357c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315357

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'salted' (http://purl.obolibrary.org/obo/FOODON_03460173) * formed as a result of 'preservation by salting' (http://purl.obolibrary.org/obo/FOODON_03470103)

f o o d o n 03315358c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315358

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132)

f o o d o n 03315359c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315359

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104)

f o o d o n 03315360c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315360

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119)

f o o d o n 03315362c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315362

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155)

f o o d o n 03315363c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315363

SIREN DB annotation: * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * has substance added http://purl.obolibrary.org/obo/FOODON_03460338

f o o d o n 03315364c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315364

SIREN DB annotation: * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104) * has substance added http://purl.obolibrary.org/obo/FOODON_03460338

f o o d o n 03315365c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315365

SIREN DB annotation: * formed as a result of 'alcohol-acetic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460123) * formed as a result of 'pickling process' (http://purl.obolibrary.org/obo/FOODON_03460190) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * immersed in 'packed in vinegar' (http://purl.obolibrary.org/obo/FOODON_03480029)

f o o d o n 03315367c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315367

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103) * formed as a result of 'smoked or smoke-flavored' (http://purl.obolibrary.org/obo/FOODON_03460172) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'preservation by smoking' (http://purl.obolibrary.org/obo/FOODON_03470106)

f o o d o n 03315368c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315368

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added http://purl.obolibrary.org/obo/FOODON_03460191 * has substance added http://purl.obolibrary.org/obo/FOODON_03460212

f o o d o n 03315369c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315369

SIREN DB annotation: * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208)

f o o d o n 03315372c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315372

SIREN DB annotation: * has quality 'sliced, thin, below 0.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430145) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03315375c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315375

SIREN DB annotation: * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) * formed as a result of 'preservation by other method' (http://purl.obolibrary.org/obo/FOODON_03470004)

f o o d o n 03315376c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315376

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'whole plant or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420150) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03315377c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315377

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03315378c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315378

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03315381c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315381

SIREN DB annotation: * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03315382c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315382

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138)

f o o d o n 03315384c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315384

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has consumer 'no sugars added claim or use' (http://purl.obolibrary.org/obo/FOODON_03510091)

f o o d o n 03315385c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315385

SIREN DB annotation: * has quality 'liquid, low viscosity' (http://purl.obolibrary.org/obo/FOODON_03430109) * has quality 'heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440022) * formed as a result of 'steeping' (http://purl.obolibrary.org/obo/FOODON_03450036)

f o o d o n 03315386c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315386

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has consumer 'dietary claim or use' (http://purl.obolibrary.org/obo/FOODON_03510023)

f o o d o n 03315387c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315387

SIREN DB annotation: * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03315388c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315388

SIREN DB annotation: * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'food modification process' (http://purl.obolibrary.org/obo/FOODON_03460141) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184

f o o d o n 03315389c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315389

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * formed as a result of 'food modification process' (http://purl.obolibrary.org/obo/FOODON_03460141)

f o o d o n 03315390c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315390

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * formed as a result of 'food modification process' (http://purl.obolibrary.org/obo/FOODON_03460141) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460202)

f o o d o n 03315391c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315391

SIREN DB annotation: * has quality 'liquid, high viscosity' (http://purl.obolibrary.org/obo/FOODON_03430102) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk or milk component' (http://purl.obolibrary.org/obo/FOODON_03420113) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has consumer 'nutrition-related claim or use' (http://purl.obolibrary.org/obo/FOODON_03510065)

f o o d o n 03315393c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315393

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has consumer 'low energy food' (http://purl.obolibrary.org/obo/FOODON_03510033)

f o o d o n 03315395c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315395

SIREN DB annotation: * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155)

f o o d o n 03315396c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315396

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'roasting seed process' (http://purl.obolibrary.org/obo/FOODON_03460391)

f o o d o n 03315397c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315397

SIREN DB annotation: * has quality 'beverage base' (http://purl.obolibrary.org/obo/FOODON_03530088) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'roasting seed process' (http://purl.obolibrary.org/obo/FOODON_03460391)

f o o d o n 03315399c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315399

SIREN DB annotation: * has quality 'beverage base' (http://purl.obolibrary.org/obo/FOODON_03530088) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * formed as a result of 'roasting seed process' (http://purl.obolibrary.org/obo/FOODON_03460391)

f o o d o n 03315400c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315400

SIREN DB annotation: * has quality 'formulated mix' (http://purl.obolibrary.org/obo/FOODON_03530074) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186

f o o d o n 03315401c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315401

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'starch added' (http://purl.obolibrary.org/obo/FOODON_03460146) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158)

f o o d o n 03315402c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315402

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has quality 'formulated mix' (http://purl.obolibrary.org/obo/FOODON_03530074) * derives from 'milk or milk component' (http://purl.obolibrary.org/obo/FOODON_03420113) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03315403c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315403

SIREN DB annotation: * derives from 'milk or milk component' (http://purl.obolibrary.org/obo/FOODON_03420113)

f o o d o n 03315404c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315404

SIREN DB annotation: * has quality 'formulated mix' (http://purl.obolibrary.org/obo/FOODON_03530074)

f o o d o n 03315405c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315405

SIREN DB annotation: * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'food modification process' (http://purl.obolibrary.org/obo/FOODON_03460141)

f o o d o n 03315407c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315407

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460202)

f o o d o n 03315408c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315408

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212

f o o d o n 03315409c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315409

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'nut or seed added' (http://purl.obolibrary.org/obo/FOODON_03460177)

f o o d o n 03315410c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315410

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101) * formed as a result of 'full fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460248) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03315411c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315411

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101) * formed as a result of 'partial fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460247) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has consumer 'no or reduced fat claim or use' (http://purl.obolibrary.org/obo/FOODON_03510069)

f o o d o n 03315412c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315412

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101) * formed as a result of 'partial fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460247) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'nut or seed added' (http://purl.obolibrary.org/obo/FOODON_03460177) * has consumer 'no or reduced fat claim or use' (http://purl.obolibrary.org/obo/FOODON_03510069)

f o o d o n 03315413c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315413

SIREN DB annotation: * has quality 'liquid, high viscosity' (http://purl.obolibrary.org/obo/FOODON_03430102) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk or milk component' (http://purl.obolibrary.org/obo/FOODON_03420113) * formed as a result of 'partial fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460247) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has consumer 'low fat food' (http://purl.obolibrary.org/obo/FOODON_03510039)

f o o d o n 03315414c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315414

SIREN DB annotation: * has quality 'liquid, high viscosity' (http://purl.obolibrary.org/obo/FOODON_03430102) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk or milk component' (http://purl.obolibrary.org/obo/FOODON_03420113) * formed as a result of 'partial fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460247) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has consumer 'reduced fat food' (http://purl.obolibrary.org/obo/FOODON_03510040)

f o o d o n 03315415c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315415

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'full fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460248)

f o o d o n 03315416c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315416

SIREN DB annotation: * has quality 'beverage base' (http://purl.obolibrary.org/obo/FOODON_03530088) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'full fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460248)

f o o d o n 03315417c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315417

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253)

f o o d o n 03315418c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315418

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'animal body or body part' (http://purl.obolibrary.org/obo/FOODON_03420127) * formed as a result of 'pickling process' (http://purl.obolibrary.org/obo/FOODON_03460190)

f o o d o n 03315419c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315419

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'salted' (http://purl.obolibrary.org/obo/FOODON_03460173) * formed as a result of 'preservation by salting' (http://purl.obolibrary.org/obo/FOODON_03470103)

f o o d o n 03315420c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315420

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03315421c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315421

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440022) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'food thawing process' (http://purl.obolibrary.org/obo/FOODON_03460241)

f o o d o n 03315422c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315422

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03315424c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315424

SIREN DB annotation: * derives from 'extract, concentrate or isolate of plant or animal' (http://purl.obolibrary.org/obo/FOODON_03420228)

f o o d o n 03315425c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315425

SIREN DB annotation: * derives from 'extract, concentrate or isolate of plant or animal' (http://purl.obolibrary.org/obo/FOODON_03420228)

f o o d o n 03315426c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315426

SIREN DB annotation: * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'part of algae or fungus' (http://purl.obolibrary.org/obo/FOODON_03420247)

f o o d o n 03315427c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315427

SIREN DB annotation: * derives from 'casein' (http://purl.obolibrary.org/obo/FOODON_03420180)

f o o d o n 03315428c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315428

SIREN DB annotation: * has consumer 'dietary claim or use' (http://purl.obolibrary.org/obo/FOODON_03510023)

f o o d o n 03315429c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315429

SIREN DB annotation: * has consumer 'dietary claim or use' (http://purl.obolibrary.org/obo/FOODON_03510023)

f o o d o n 03315430c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315430

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has quality 'heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440022) * derives from 'part of animal' (http://purl.obolibrary.org/obo/FOODON_03420164)

f o o d o n 03315431c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315431

SIREN DB annotation: * has substance added 'sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460202)

f o o d o n 03315434c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315434

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155)

f o o d o n 03315435c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315435

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167)

f o o d o n 03315436c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315436

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144)

f o o d o n 03315438c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315438

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144)

f o o d o n 03315439c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315439

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03315440c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315440

SIREN DB annotation: * has quality 'semiliquid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430135) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03315441c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315441

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03315442c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315442

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138)

f o o d o n 03315444c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315444

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130)

f o o d o n 03315445c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315445

SIREN DB annotation: * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'pickling process' (http://purl.obolibrary.org/obo/FOODON_03460190)

f o o d o n 03315446c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315446

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03315448c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315448

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * derives from 'part of algae or fungus' (http://purl.obolibrary.org/obo/FOODON_03420247) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03315449c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315449

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * formed as a result of 'partial fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460247) * formed as a result of 'roasting seed process' (http://purl.obolibrary.org/obo/FOODON_03460391) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03315451c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315451

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole plant or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420150)

f o o d o n 03315453c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315453

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'pickling process' (http://purl.obolibrary.org/obo/FOODON_03460190) * immersed in 'packed in salt brine' (http://purl.obolibrary.org/obo/FOODON_03480018)

f o o d o n 03315454c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315454

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'alcohol-acetic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460123) * formed as a result of 'alcoholated' (http://purl.obolibrary.org/obo/FOODON_03460160) * formed as a result of 'curing or aging 12 months or over' (http://purl.obolibrary.org/obo/FOODON_03460294) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03315455c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315455

SIREN DB annotation: * has quality 'medium ground' (http://purl.obolibrary.org/obo/FOODON_03430117) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03315457c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315457

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'smoked or smoke-flavored' (http://purl.obolibrary.org/obo/FOODON_03460172)

f o o d o n 03315459c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315459

SIREN DB annotation: * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) * formed as a result of 'smoked or smoke-flavored' (http://purl.obolibrary.org/obo/FOODON_03460172)

f o o d o n 03315464c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315464

SIREN DB annotation: * has consumer 'dietary claim or use' (http://purl.obolibrary.org/obo/FOODON_03510023)

f o o d o n 03315465c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315465

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'fruit, peel present' (http://purl.obolibrary.org/obo/FOODON_03420137)

f o o d o n 03315466c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315466

SIREN DB annotation: * has consumer 'infant or toddler consumer' (http://purl.obolibrary.org/obo/FOODON_03510020)

f o o d o n 03315467c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315467

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238)

f o o d o n 03315468c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315468

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103)

f o o d o n 03315470c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315470

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03315471c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315471

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125)

f o o d o n 03315472c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315472

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'cooking by simmering' (http://purl.obolibrary.org/obo/FOODON_03450020)

f o o d o n 03315473c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315473

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * formed as a result of 'smoked or smoke-flavored' (http://purl.obolibrary.org/obo/FOODON_03460172) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253)

f o o d o n 03315474c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315474

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * formed as a result of 'pickling process' (http://purl.obolibrary.org/obo/FOODON_03460190) * formed as a result of 'flavoring, spice or herb added, natural' (http://purl.obolibrary.org/obo/FOODON_03460229)

f o o d o n 03315476c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315476

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03315477c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315477

SIREN DB annotation: * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'pickling process' (http://purl.obolibrary.org/obo/FOODON_03460190)

f o o d o n 03315478c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315478

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152)

f o o d o n 03315479c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315479

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103) * formed as a result of 'smoked or smoke-flavored' (http://purl.obolibrary.org/obo/FOODON_03460172) * formed as a result of 'preservation by smoking' (http://purl.obolibrary.org/obo/FOODON_03470106)

f o o d o n 03315480c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315480

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460252)

f o o d o n 03315481c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315481

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208)

f o o d o n 03315482c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315482

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174)

f o o d o n 03315483c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315483

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174)

f o o d o n 03315487c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315487

SIREN DB annotation: * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'pickling process' (http://purl.obolibrary.org/obo/FOODON_03460190) * has substance added http://purl.obolibrary.org/obo/FOODON_03460338

f o o d o n 03315491c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315491

SIREN DB annotation: * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03315492c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315492

SIREN DB annotation: * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103)

f o o d o n 03315493c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315493

SIREN DB annotation: * derives from 'part of algae or fungus' (http://purl.obolibrary.org/obo/FOODON_03420247)

f o o d o n 03315494c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315494

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238) * formed as a result of 'pickling process' (http://purl.obolibrary.org/obo/FOODON_03460190) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253)

f o o d o n 03315495c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315495

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'pickling process' (http://purl.obolibrary.org/obo/FOODON_03460190) * formed as a result of 'food hydrolyzation process' (http://purl.obolibrary.org/obo/FOODON_03460277) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151) * has substance added 'protein added' (http://purl.obolibrary.org/obo/FOODON_03460164) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added 'corn syrup added' (http://purl.obolibrary.org/obo/FOODON_03460224)

f o o d o n 03315496c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315496

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133)

f o o d o n 03315497c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315497

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) * formed as a result of 'pickling process' (http://purl.obolibrary.org/obo/FOODON_03460190) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * immersed in 'packed in vinegar' (http://purl.obolibrary.org/obo/FOODON_03480029)

f o o d o n 03315498c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315498

SIREN DB annotation: * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03315503c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315503

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'ovary, roe' (http://purl.obolibrary.org/obo/FOODON_03420202) * has substance added 'salt added' (http://purl.obolibrary.org/obo/FOODON_03460367)

f o o d o n 03315504c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315504

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'ovary, roe' (http://purl.obolibrary.org/obo/FOODON_03420202) * has substance added 'salt added' (http://purl.obolibrary.org/obo/FOODON_03460367)

f o o d o n 03315505c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315505

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'ovary, roe' (http://purl.obolibrary.org/obo/FOODON_03420202) * has substance added 'salt added' (http://purl.obolibrary.org/obo/FOODON_03460367)

f o o d o n 03315506c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315506

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel removed, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420230)

f o o d o n 03315508c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315508

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * has consumer 'infant or toddler consumer' (http://purl.obolibrary.org/obo/FOODON_03510020)

f o o d o n 03315509c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315509

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'food flaking process' (http://purl.obolibrary.org/obo/FOODON_03460274) * has consumer 'infant or toddler consumer' (http://purl.obolibrary.org/obo/FOODON_03510020)

f o o d o n 03315511c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315511

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * has consumer 'infant or toddler consumer' (http://purl.obolibrary.org/obo/FOODON_03510020)

f o o d o n 03315512c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315512

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) * has consumer 'infant or toddler consumer' (http://purl.obolibrary.org/obo/FOODON_03510020)

f o o d o n 03315513c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315513

SIREN DB annotation: * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119)

f o o d o n 03315514c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315514

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'cream food product' (http://purl.obolibrary.org/obo/FOODON_00001216) * formed as a result of 'sterilization at ultra high temperature (uht)' (http://purl.obolibrary.org/obo/FOODON_03470147)

f o o d o n 03315516c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315516

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440022) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03315519c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315519

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * formed as a result of 'partial fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460247) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03315520c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315520

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190)

f o o d o n 03315523c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315523

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190)

f o o d o n 03315524c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315524

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190)

f o o d o n 03315525c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315525

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460202)

f o o d o n 03315526c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315526

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03315529c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315529

SIREN DB annotation: * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03315530c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315530

SIREN DB annotation: * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03315531c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315531

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'food industry prepared' (http://purl.obolibrary.org/obo/FOODON_03530112) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103) * formed as a result of 'boiling' (http://purl.obolibrary.org/obo/FOODON_03450014) * formed as a result of 'food thawing process' (http://purl.obolibrary.org/obo/FOODON_03460241)

f o o d o n 03315532c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315532

SIREN DB annotation: * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03315533c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315533

SIREN DB annotation: * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03315534c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315534

SIREN DB annotation: * derives from 'part of animal' (http://purl.obolibrary.org/obo/FOODON_03420164) * formed as a result of 'preservation by chilling' (http://purl.obolibrary.org/obo/FOODON_03470131)

f o o d o n 03315535c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315535

SIREN DB annotation: * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'food alkalization process' (http://purl.obolibrary.org/obo/FOODON_03460206)

f o o d o n 03315536c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315536

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * derives from 'seed, skin removed' (http://purl.obolibrary.org/obo/FOODON_03420134)

f o o d o n 03315537c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315537

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155)

f o o d o n 03315538c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315538

SIREN DB annotation: * has quality 'disintegrated or ground' (http://purl.obolibrary.org/obo/FOODON_03430136) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155)

f o o d o n 03315540c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315540

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'food flaking process' (http://purl.obolibrary.org/obo/FOODON_03460274)

f o o d o n 03315541c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315541

SIREN DB annotation: * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155)

f o o d o n 03315543c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315543

SIREN DB annotation: * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208)

f o o d o n 03315553c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315553

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174)

f o o d o n 03315555c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315555

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added http://purl.obolibrary.org/obo/FOODON_03460205

f o o d o n 03315556c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315556

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'beverage base, dry' (http://purl.obolibrary.org/obo/FOODON_03530089) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03315557c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315557

SIREN DB annotation: * has quality 'beverage base' (http://purl.obolibrary.org/obo/FOODON_03530088) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138)

f o o d o n 03315559c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315559

SIREN DB annotation: * has quality 'crystal' (http://purl.obolibrary.org/obo/FOODON_03430143) * has consumer 'no or reduced salt or sodium claim or use' (http://purl.obolibrary.org/obo/FOODON_03510077)

f o o d o n 03315560c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315560

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) * formed as a result of 'alcohol-acetic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460123) * has substance added 'water addition process' (http://purl.obolibrary.org/obo/FOODON_03460148)

f o o d o n 03315562c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315562

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151) * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194)

f o o d o n 03315563c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315563

SIREN DB annotation: * derives from 'extract, concentrate or isolate of plant or animal' (http://purl.obolibrary.org/obo/FOODON_03420228) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03315564c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315564

SIREN DB annotation: * has quality 'beverage base' (http://purl.obolibrary.org/obo/FOODON_03530088) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03315565c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315565

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'partial alcohol removal process' (http://purl.obolibrary.org/obo/FOODON_03460287) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104) * has consumer 'other ingredient- or constituent-related claim or use' (http://purl.obolibrary.org/obo/FOODON_03510115)

f o o d o n 03315566c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315566

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130)

f o o d o n 03315567c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315567

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03315568c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315568

SIREN DB annotation: * has quality 'formulated mix' (http://purl.obolibrary.org/obo/FOODON_03530074) * derives from 'whole egg without shell' (http://purl.obolibrary.org/obo/FOODON_03420225)

f o o d o n 03315569c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315569

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03315571c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315571

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03315572c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315572

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03315573c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315573

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03315574c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315574

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * has quality 'heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440022) * derives from 'cream food product' (http://purl.obolibrary.org/obo/FOODON_00001216) * formed as a result of 'food aeration process' (http://purl.obolibrary.org/obo/FOODON_03460178) * has substance added 'gelatin added' (http://purl.obolibrary.org/obo/FOODON_03460165) * has substance added 'sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460202)

f o o d o n 03315575c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315575

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133)

f o o d o n 03315579c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315579

SIREN DB annotation: * has consumer 'dietary claim or use' (http://purl.obolibrary.org/obo/FOODON_03510023)

f o o d o n 03315580c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315580

SIREN DB annotation: * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has consumer 'dietary claim or use' (http://purl.obolibrary.org/obo/FOODON_03510023)

f o o d o n 03315581c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315581

SIREN DB annotation: * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03315582c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315582

SIREN DB annotation: * derives from 'tongue' (http://purl.obolibrary.org/obo/UBERON_0001723)

f o o d o n 03315585c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315585

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'extract, concentrate or isolate of plant or animal' (http://purl.obolibrary.org/obo/FOODON_03420228) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232)

f o o d o n 03315586c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315586

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * derives from 'extract, concentrate or isolate of plant or animal' (http://purl.obolibrary.org/obo/FOODON_03420228) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104) * has substance added 'alcohol' (http://purl.obolibrary.org/obo/CHEBI_30879)

f o o d o n 03315590c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315590

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'ovary, roe' (http://purl.obolibrary.org/obo/FOODON_03420202)

f o o d o n 03315591c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315591

SIREN DB annotation: * has quality 'disintegrated or ground' (http://purl.obolibrary.org/obo/FOODON_03430136) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240)

f o o d o n 03315592c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315592

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03315593c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315593

SIREN DB annotation: * has quality 'beverage base' (http://purl.obolibrary.org/obo/FOODON_03530088) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167)

f o o d o n 03315596c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315596

SIREN DB annotation: * formed as a result of 'sugar coating or covering process' (http://purl.obolibrary.org/obo/FOODON_03460354)

f o o d o n 03315597c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315597

SIREN DB annotation: * has quality 'whole and pieces' (http://purl.obolibrary.org/obo/FOODON_03430104) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03315598c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315598

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'fruit, peel present, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420139) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03315600c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315600

SIREN DB annotation: * derives from 'animal body or body part' (http://purl.obolibrary.org/obo/FOODON_03420127)

f o o d o n 03315601c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315601

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200)

f o o d o n 03315605c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315605

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'plant above surface, excluding fruit and seed' (http://purl.obolibrary.org/obo/FOODON_03420144)

f o o d o n 03315608c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315608

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * has substance added 'dairy product added' (http://purl.obolibrary.org/obo/FOODON_03460242)

f o o d o n 03315609c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315609

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158)

f o o d o n 03315610c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315610

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158)

f o o d o n 03315612c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315612

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'ovary, roe' (http://purl.obolibrary.org/obo/FOODON_03420202) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03315613c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315613

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'ovary, roe' (http://purl.obolibrary.org/obo/FOODON_03420202) * has substance added 'salt added' (http://purl.obolibrary.org/obo/FOODON_03460367)

f o o d o n 03315614c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315614

SIREN DB annotation: * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167)

f o o d o n 03315615c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315615

SIREN DB annotation: * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167)

f o o d o n 03315616c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315616

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'germinated or sprouted seed' (http://purl.obolibrary.org/obo/FOODON_03420102) * formed as a result of 'flavoring, spice or herb added, natural' (http://purl.obolibrary.org/obo/FOODON_03460229) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'carbonated by fermentation' (http://purl.obolibrary.org/obo/FOODON_03460246) * formed as a result of 'preservation by filtration' (http://purl.obolibrary.org/obo/FOODON_03470121)

f o o d o n 03315618c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315618

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * formed as a result of 'salted' (http://purl.obolibrary.org/obo/FOODON_03460173)

f o o d o n 03315619c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315619

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155)

f o o d o n 03315620c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315620

SIREN DB annotation: * has quality 'liquid, high viscosity' (http://purl.obolibrary.org/obo/FOODON_03430102)

f o o d o n 03315625c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315625

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'germinated or sprouted seed' (http://purl.obolibrary.org/obo/FOODON_03420102) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03315626c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315626

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151)

f o o d o n 03315627c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315627

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'germinated or sprouted seed' (http://purl.obolibrary.org/obo/FOODON_03420102) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'carbonated by fermentation' (http://purl.obolibrary.org/obo/FOODON_03460246) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152)

f o o d o n 03315628c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315628

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440022) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'full fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460248) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03315630c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315630

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440022) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'partial fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460247) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03315631c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315631

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440022) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'full fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460248) * has substance added http://purl.obolibrary.org/obo/FOODON_03460297

f o o d o n 03315632c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315632

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440022) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'full fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460248) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has substance added http://purl.obolibrary.org/obo/FOODON_03460297

f o o d o n 03315633c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315633

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440022) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'partial fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460247) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184

f o o d o n 03315634c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315634

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440022) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'partial fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460247) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03315635c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315635

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'part of animal' (http://purl.obolibrary.org/obo/FOODON_03420164)

f o o d o n 03315637c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315637

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03315638c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315638

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101)

f o o d o n 03315639c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315639

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101) * has substance added 'ingredient added (TO BE REVISED)' (http://purl.obolibrary.org/obo/FOODON_03460225)

f o o d o n 03315640c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315640

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * has substance added 'ingredient added (TO BE REVISED)' (http://purl.obolibrary.org/obo/FOODON_03460225)

f o o d o n 03315641c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315641

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119)

f o o d o n 03315642c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315642

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * has substance added 'ingredient added (TO BE REVISED)' (http://purl.obolibrary.org/obo/FOODON_03460225)

f o o d o n 03315643c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315643

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119)

f o o d o n 03315644c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315644

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * has substance added 'ingredient added (TO BE REVISED)' (http://purl.obolibrary.org/obo/FOODON_03460225)

f o o d o n 03315645c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315645

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'ingredient added (TO BE REVISED)' (http://purl.obolibrary.org/obo/FOODON_03460225)

f o o d o n 03315646c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315646

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'ingredient added (TO BE REVISED)' (http://purl.obolibrary.org/obo/FOODON_03460225)

f o o d o n 03315647c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315647

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'gelatin' (http://purl.obolibrary.org/obo/CHEBI_5291)

f o o d o n 03315648c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315648

SIREN DB annotation: * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03315649c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315649

SIREN DB annotation: * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103)

f o o d o n 03315650c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315650

SIREN DB annotation: * derives from 'animal body or body part' (http://purl.obolibrary.org/obo/FOODON_03420127)

f o o d o n 03315651c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315651

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103)

f o o d o n 03315652c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315652

SIREN DB annotation: * derives from 'animal body or body part' (http://purl.obolibrary.org/obo/FOODON_03420127)

f o o d o n 03315655c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315655

SIREN DB annotation: * derives from 'extract, concentrate or isolate of plant or animal' (http://purl.obolibrary.org/obo/FOODON_03420228) * has consumer 'no artificial ingredients claim or use' (http://purl.obolibrary.org/obo/FOODON_03510107)

f o o d o n 03315657c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315657

SIREN DB annotation: * surrounded by 'can' (http://purl.obolibrary.org/obo/FOODON_03490204) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03315659c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315659

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440022) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'pectin added' (http://purl.obolibrary.org/obo/FOODON_03460145) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03315661c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315661

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'animal body or body part' (http://purl.obolibrary.org/obo/FOODON_03420127)

f o o d o n 03315662c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315662

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268)

f o o d o n 03315664c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315664

SIREN DB annotation: * has quality 'heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440022) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03315665c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315665

SIREN DB annotation: * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103)

f o o d o n 03315666c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315666

SIREN DB annotation: * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03315667c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315667

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has consumer 'dietary claim or use' (http://purl.obolibrary.org/obo/FOODON_03510023)

f o o d o n 03315670c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315670

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'pectin added' (http://purl.obolibrary.org/obo/FOODON_03460145)

f o o d o n 03315672c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315672

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'pectin added' (http://purl.obolibrary.org/obo/FOODON_03460145) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03315675c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315675

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * has substance added 'pectin added' (http://purl.obolibrary.org/obo/FOODON_03460145) * has substance added 'sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460202)

f o o d o n 03315676c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315676

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * derives from 'skeletal meat part, with bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420243)

f o o d o n 03315677c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315677

SIREN DB annotation: * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'marinading process' (http://purl.obolibrary.org/obo/FOODON_03460396)

f o o d o n 03315678c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315678

SIREN DB annotation: * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103) * formed as a result of 'marinading process' (http://purl.obolibrary.org/obo/FOODON_03460396) * has consumer 'processing-related claim or use' (http://purl.obolibrary.org/obo/FOODON_03510119)

f o o d o n 03315679c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315679

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101) * has substance added 'ingredient added (TO BE REVISED)' (http://purl.obolibrary.org/obo/FOODON_03460225)

f o o d o n 03315680c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315680

SIREN DB annotation: * has substance added http://purl.obolibrary.org/obo/FOODON_03460153 * has substance added http://purl.obolibrary.org/obo/FOODON_03460191

f o o d o n 03315682c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315682

SIREN DB annotation: * has quality 'disintegrated or ground' (http://purl.obolibrary.org/obo/FOODON_03430136) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03315683c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315683

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03315684c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315684

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152)

f o o d o n 03315687c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315687

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104) * has substance added 'honey added' (http://purl.obolibrary.org/obo/FOODON_03460149)

f o o d o n 03315689c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315689

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has quality 'heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440022) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'steeping' (http://purl.obolibrary.org/obo/FOODON_03450036)

f o o d o n 03315690c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315690

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03315691c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315691

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167)

f o o d o n 03315692c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315692

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'instantizing process' (http://purl.obolibrary.org/obo/FOODON_03460169) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03315693c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315693

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has quality 'heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440022) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'steeping' (http://purl.obolibrary.org/obo/FOODON_03450036)

f o o d o n 03315694c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315694

SIREN DB annotation: * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190)

f o o d o n 03315696c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315696

SIREN DB annotation: * has quality 'formulated mix' (http://purl.obolibrary.org/obo/FOODON_03530074)

f o o d o n 03315697c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315697

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'spear or shoot' (http://purl.obolibrary.org/obo/FOODON_03420186) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03315700c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315700

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03315701c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315701

SIREN DB annotation: * has quality 'divided or disintegrated' (http://purl.obolibrary.org/obo/FOODON_03430122) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03315702c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315702

SIREN DB annotation: * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108)

f o o d o n 03315703c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315703

SIREN DB annotation: * has quality 'liquid, high viscosity' (http://purl.obolibrary.org/obo/FOODON_03430102) * has quality 'beverage base, liquid' (http://purl.obolibrary.org/obo/FOODON_03530091) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138)

f o o d o n 03315705c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315705

SIREN DB annotation: * has quality 'formulated mix' (http://purl.obolibrary.org/obo/FOODON_03530074) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138)

f o o d o n 03315706c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315706

SIREN DB annotation: * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03315707c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315707

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132)

f o o d o n 03315710c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315710

SIREN DB annotation: * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108)

f o o d o n 03315711c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315711

SIREN DB annotation: * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108)

f o o d o n 03315712c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315712

SIREN DB annotation: * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * has substance added 'sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460202) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03315713c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315713

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460202)

f o o d o n 03315714c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315714

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * has substance added 'pectin added' (http://purl.obolibrary.org/obo/FOODON_03460145) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158)

f o o d o n 03315715c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315715

SIREN DB annotation: * derives from 'whey' (http://purl.obolibrary.org/obo/FOODON_03420244) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03315718c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315718

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'protein extract, concentrate or isolate' (http://purl.obolibrary.org/obo/FOODON_03420236) * formed as a result of 'food hydrolyzation process' (http://purl.obolibrary.org/obo/FOODON_03460277)

f o o d o n 03315719c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315719

SIREN DB annotation: * derives from 'casein' (http://purl.obolibrary.org/obo/FOODON_03420180) * formed as a result of 'food hydrolyzation process' (http://purl.obolibrary.org/obo/FOODON_03460277)

f o o d o n 03315720c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315720

SIREN DB annotation: * derives from 'protein extract, concentrate or isolate' (http://purl.obolibrary.org/obo/FOODON_03420236) * formed as a result of 'food hydrolyzation process' (http://purl.obolibrary.org/obo/FOODON_03460277)

f o o d o n 03315721c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315721

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03315723c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315723

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005)

f o o d o n 03315724c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315724

SIREN DB annotation: * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190)

f o o d o n 03315725c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315725

SIREN DB annotation: * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190)

f o o d o n 03315727c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315727

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03315730c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315730

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * derives from 'essential oil, oleoresin or other flavoring substance' (http://purl.obolibrary.org/obo/FOODON_03420260)

f o o d o n 03315731c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315731

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103) * formed as a result of 'partial fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460247)

f o o d o n 03315732c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315732

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'partial fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460247)

f o o d o n 03315733c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315733

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has substance added http://purl.obolibrary.org/obo/FOODON_03460163 * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194)

f o o d o n 03315734c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315734

SIREN DB annotation: * has quality 'divided or disintegrated' (http://purl.obolibrary.org/obo/FOODON_03430122) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03315735c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315735

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'vitamin D' (http://purl.obolibrary.org/obo/CHEBI_27300)

f o o d o n 03315736c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315736

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103)

f o o d o n 03315740c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315740

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'nicotinic acid' (http://purl.obolibrary.org/obo/CHEBI_15940) * has substance added 'riboflavin' (http://purl.obolibrary.org/obo/CHEBI_17015) * has substance added 'iron added' (http://purl.obolibrary.org/obo/FOODON_03460181) * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has substance added http://purl.obolibrary.org/obo/FOODON_03460309 * has consumer 'vitamin- or mineral-related claim or use' (http://purl.obolibrary.org/obo/FOODON_03510095)

f o o d o n 03315741c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315741

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'water addition process' (http://purl.obolibrary.org/obo/FOODON_03460148)

f o o d o n 03315742c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315742

SIREN DB annotation: * has quality 'formulated mix' (http://purl.obolibrary.org/obo/FOODON_03530074)

f o o d o n 03315743c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315743

SIREN DB annotation: * derives from 'albumen' (http://purl.obolibrary.org/obo/UBERON_0008944) * formed as a result of 'protein removal process' (http://purl.obolibrary.org/obo/FOODON_03460134)

f o o d o n 03315744c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315744

SIREN DB annotation: * derives from 'milk or milk component' (http://purl.obolibrary.org/obo/FOODON_03420113)

f o o d o n 03315745c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315745

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added 'ingredient added (TO BE REVISED)' (http://purl.obolibrary.org/obo/FOODON_03460225)

f o o d o n 03315746c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315746

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'food coating or covering process' (http://purl.obolibrary.org/obo/FOODON_03460353) * has substance added 'sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460202)

f o o d o n 03315747c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315747

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'interior bacteria curing process' (http://purl.obolibrary.org/obo/FOODON_03460328)

f o o d o n 03315748c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315748

SIREN DB annotation: * has quality 'disintegrated or ground' (http://purl.obolibrary.org/obo/FOODON_03430136) * derives from 'milk or milk component' (http://purl.obolibrary.org/obo/FOODON_03420113) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107)

f o o d o n 03315749c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315749

SIREN DB annotation: * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190)

f o o d o n 03315751c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315751

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03315753c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315753

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'carbonated' (http://purl.obolibrary.org/obo/FOODON_03460175)

f o o d o n 03315754c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315754

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123)

f o o d o n 03315756c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315756

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'extract, concentrate or isolate of plant or animal' (http://purl.obolibrary.org/obo/FOODON_03420228)

f o o d o n 03315757c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315757

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'extract, concentrate or isolate of plant or animal' (http://purl.obolibrary.org/obo/FOODON_03420228) * formed as a result of 'physical/chemical modification process' (http://purl.obolibrary.org/obo/FOODON_03460130)

f o o d o n 03315758c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315758

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440022) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'partial fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460247)

f o o d o n 03315759c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315759

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440022) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'partial fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460247)

f o o d o n 03315765c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315765

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'roasting seed process' (http://purl.obolibrary.org/obo/FOODON_03460391)

f o o d o n 03315768c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315768

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * has consumer 'infant or toddler consumer' (http://purl.obolibrary.org/obo/FOODON_03510020)

f o o d o n 03315769c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315769

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'blood' (http://purl.obolibrary.org/obo/UBERON_0000178)

f o o d o n 03315770c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315770

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03315771c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315771

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03315773c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315773

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03315776c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315776

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151)

f o o d o n 03315780c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315780

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132)

f o o d o n 03315781c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315781

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130)

f o o d o n 03315782c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315782

SIREN DB annotation: * surrounded by 'can' (http://purl.obolibrary.org/obo/FOODON_03490204) * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'ripe or mature' (http://purl.obolibrary.org/obo/FOODON_03530052) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03315783c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315783

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03315784c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315784

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03315786c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315786

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'fruit, peel removed, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420230) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03315789c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315789

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123)

f o o d o n 03315790c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315790

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness bigger than 7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430146) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03315791c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315791

SIREN DB annotation: * has quality 'liquid, high viscosity' (http://purl.obolibrary.org/obo/FOODON_03430102) * has quality 'beverage base, liquid' (http://purl.obolibrary.org/obo/FOODON_03530091) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03315792c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315792

SIREN DB annotation: * has quality 'beverage base' (http://purl.obolibrary.org/obo/FOODON_03530088) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03315793c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315793

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'full fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460248) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03315794c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315794

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'full fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460248) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03315795c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315795

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'round or leg (meat cut)' (http://purl.obolibrary.org/obo/FOODON_03530024) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268)

f o o d o n 03315796c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315796

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'shoulder (meat cut)' (http://purl.obolibrary.org/obo/FOODON_03530043) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03315797c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315797

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'round or leg (meat cut)' (http://purl.obolibrary.org/obo/FOODON_03530024) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03315798c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315798

SIREN DB annotation: * has quality 'shoulder (meat cut)' (http://purl.obolibrary.org/obo/FOODON_03530043) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125)

f o o d o n 03315799c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315799

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133)

f o o d o n 03315801c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315801

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138)

f o o d o n 03315803c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315803

SIREN DB annotation:

f o o d o n 03315808c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315808

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03315809c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315809

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03315810c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315810

SIREN DB annotation: * has quality 'beverage base' (http://purl.obolibrary.org/obo/FOODON_03530088) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03315811c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315811

SIREN DB annotation: * has quality 'beverage base' (http://purl.obolibrary.org/obo/FOODON_03530088) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03315813c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315813

SIREN DB annotation: * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'instantizing process' (http://purl.obolibrary.org/obo/FOODON_03460169)

f o o d o n 03315815c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315815

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has substance added 'vitamin b added' (http://purl.obolibrary.org/obo/FOODON_03460216)

f o o d o n 03315816c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315816

SIREN DB annotation: * derives from 'protein extract, concentrate or isolate' (http://purl.obolibrary.org/obo/FOODON_03420236)

f o o d o n 03315818c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315818

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152)

f o o d o n 03315819c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315819

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108)

f o o d o n 03315822c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315822

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'interior bacteria curing process' (http://purl.obolibrary.org/obo/FOODON_03460328)

f o o d o n 03315823c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315823

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147)

f o o d o n 03315824c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315824

SIREN DB annotation: * formed as a result of 'carbohydrate removal process' (http://purl.obolibrary.org/obo/FOODON_03460266)

f o o d o n 03315826c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315826

SIREN DB annotation: * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03315827c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315827

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152)

f o o d o n 03315828c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315828

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144)

f o o d o n 03315829c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315829

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'fruit, peel present' (http://purl.obolibrary.org/obo/FOODON_03420137) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138)

f o o d o n 03315832c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315832

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'protein extract, concentrate or isolate' (http://purl.obolibrary.org/obo/FOODON_03420236)

f o o d o n 03315835c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315835

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'broth or stock' (http://purl.obolibrary.org/obo/FOODON_03420170) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212

f o o d o n 03315837c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315837

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * derives from 'peel, core or seed' (http://purl.obolibrary.org/obo/FOODON_03420110)

f o o d o n 03315838c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315838

SIREN DB annotation: * has consumer 'sugars free food' (http://purl.obolibrary.org/obo/FOODON_03510056)

f o o d o n 03315839c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315839

SIREN DB annotation: * has consumer 'low energy food' (http://purl.obolibrary.org/obo/FOODON_03510033)

f o o d o n 03315840c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315840

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194)

f o o d o n 03315841c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315841

SIREN DB annotation: * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03315842c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315842

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03315843c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315843

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190)

f o o d o n 03315844c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315844

SIREN DB annotation: * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190)

f o o d o n 03315845c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315845

SIREN DB annotation: * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03315846c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315846

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03315851c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315851

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03315852c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315852

SIREN DB annotation: * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190)

f o o d o n 03315854c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315854

SIREN DB annotation: * has quality 'divided or disintegrated' (http://purl.obolibrary.org/obo/FOODON_03430122) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152)

f o o d o n 03315855c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315855

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * has substance added 'alcohol' (http://purl.obolibrary.org/obo/CHEBI_30879)

f o o d o n 03315857c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315857

SIREN DB annotation: * has quality 'liquid, high viscosity' (http://purl.obolibrary.org/obo/FOODON_03430102) * derives from 'molasses' (http://purl.obolibrary.org/obo/CHEBI_83163)

f o o d o n 03315858c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315858

SIREN DB annotation: * has quality 'liquid, high viscosity' (http://purl.obolibrary.org/obo/FOODON_03430102) * derives from 'molasses' (http://purl.obolibrary.org/obo/CHEBI_83163)

f o o d o n 03315859c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315859

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * derives from 'molasses' (http://purl.obolibrary.org/obo/CHEBI_83163)

f o o d o n 03315862c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315862

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03315864c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315864

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'interior mold curing process' (http://purl.obolibrary.org/obo/FOODON_03460331)

f o o d o n 03315865c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315865

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'side (meat cut)' (http://purl.obolibrary.org/obo/FOODON_03530046) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * formed as a result of 'smoked by smoke infiltration' (http://purl.obolibrary.org/obo/FOODON_03460118) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253)

f o o d o n 03315866c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315866

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'spray-drying' (http://purl.obolibrary.org/obo/FOODON_03470133)

f o o d o n 03315867c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315867

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253)

f o o d o n 03315868c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315868

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253)

f o o d o n 03315869c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315869

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253)

f o o d o n 03315870c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315870

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253)

f o o d o n 03315871c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315871

SIREN DB annotation: * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913)

f o o d o n 03315872c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315872

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'pod or seed' (http://purl.obolibrary.org/obo/FOODON_03420158) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03315874c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315874

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * derives from 'pod or seed' (http://purl.obolibrary.org/obo/FOODON_03420158)

f o o d o n 03315875c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315875

SIREN DB annotation: * has quality 'divided or disintegrated' (http://purl.obolibrary.org/obo/FOODON_03430122) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151)

f o o d o n 03315876c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315876

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03315879c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315879

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * derives from 'whole egg without shell' (http://purl.obolibrary.org/obo/FOODON_03420225) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03315880c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315880

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * derives from 'egg yolk' (http://purl.obolibrary.org/obo/UBERON_0007378) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03315881c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315881

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151)

f o o d o n 03315883c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315883

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103)

f o o d o n 03315887c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315887

SIREN DB annotation: * has quality 'disintegrated or ground' (http://purl.obolibrary.org/obo/FOODON_03430136) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152)

f o o d o n 03315888c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315888

SIREN DB annotation: * has quality 'whole' (http://purl.obolibrary.org/obo/FOODON_03430131) * derives from 'cream food product' (http://purl.obolibrary.org/obo/FOODON_00001216) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * has substance added 'alcohol' (http://purl.obolibrary.org/obo/CHEBI_30879)

f o o d o n 03315889c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315889

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190)

f o o d o n 03315890c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315890

SIREN DB annotation: * has quality 'formulated mix' (http://purl.obolibrary.org/obo/FOODON_03530074) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190)

f o o d o n 03315892c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315892

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'divided or disintegrated' (http://purl.obolibrary.org/obo/FOODON_03430122) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03315893c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315893

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'spear or shoot' (http://purl.obolibrary.org/obo/FOODON_03420186) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03315895c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315895

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03315896c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315896

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03315899c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315899

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03315900c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315900

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'full fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460248) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03315901c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315901

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'partial fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460247) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03315903c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315903

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03315905c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315905

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'fruit, peel removed' (http://purl.obolibrary.org/obo/FOODON_03420138) * has substance added http://purl.obolibrary.org/obo/FOODON_03460362

f o o d o n 03315906c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315906

SIREN DB annotation: * has quality 'liquid, low viscosity' (http://purl.obolibrary.org/obo/FOODON_03430109) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174)

f o o d o n 03315907c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315907

SIREN DB annotation: * has quality 'beverage base' (http://purl.obolibrary.org/obo/FOODON_03530088) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174)

f o o d o n 03315908c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315908

SIREN DB annotation: * has quality 'formulated mix' (http://purl.obolibrary.org/obo/FOODON_03530074) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174)

f o o d o n 03315909c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315909

SIREN DB annotation: * has quality 'liquid, low viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430114) * derives from 'fruit, peel removed, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420230) * formed as a result of 'rehydration process' (http://purl.obolibrary.org/obo/FOODON_03460259)

f o o d o n 03315911c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315911

SIREN DB annotation: * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * has consumer 'gluten free claim or use' (http://purl.obolibrary.org/obo/FOODON_03510174)

f o o d o n 03315913c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315913

SIREN DB annotation: * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03315914c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315914

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144)

f o o d o n 03315915c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315915

SIREN DB annotation: * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03315916c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315916

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'beverage base' (http://purl.obolibrary.org/obo/FOODON_03530088) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03315917c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315917

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03315918c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315918

SIREN DB annotation: * has consumer 'dietary claim or use' (http://purl.obolibrary.org/obo/FOODON_03510023)

f o o d o n 03315921c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315921

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * formed as a result of 'food homogenization or emulsification process' (http://purl.obolibrary.org/obo/FOODON_03460306)

f o o d o n 03315925c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315925

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103)

f o o d o n 03315928c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315928

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03315930c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315930

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440022) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03315931c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315931

SIREN DB annotation: * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03315932c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315932

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152)

f o o d o n 03315933c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315933

SIREN DB annotation: * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) * formed as a result of 'alcohol-acetic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460123) * formed as a result of 'preservation by brining' (http://purl.obolibrary.org/obo/FOODON_03470137) * immersed in 'packed in salt brine' (http://purl.obolibrary.org/obo/FOODON_03480018) * immersed in 'packed in fat or oil' (http://purl.obolibrary.org/obo/FOODON_03480026) * immersed in 'packed in vinegar' (http://purl.obolibrary.org/obo/FOODON_03480029)

f o o d o n 03315934c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315934

SIREN DB annotation: * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * immersed in 'packed in salt brine' (http://purl.obolibrary.org/obo/FOODON_03480018) * immersed in 'packed in fat or oil' (http://purl.obolibrary.org/obo/FOODON_03480026) * immersed in 'packed in vinegar' (http://purl.obolibrary.org/obo/FOODON_03480029)

f o o d o n 03315935c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315935

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125)

f o o d o n 03315939c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315939

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151)

f o o d o n 03315940c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315940

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'protein extract, concentrate or isolate' (http://purl.obolibrary.org/obo/FOODON_03420236)

f o o d o n 03315943c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315943

SIREN DB annotation: * has quality 'liquid, low viscosity' (http://purl.obolibrary.org/obo/FOODON_03430109) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232)

f o o d o n 03315950c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315950

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has consumer 'reduced energy food' (http://purl.obolibrary.org/obo/FOODON_03510034)

f o o d o n 03315951c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315951

SIREN DB annotation: * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * has consumer 'reduced energy food' (http://purl.obolibrary.org/obo/FOODON_03510034)

f o o d o n 03315952c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315952

SIREN DB annotation: * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * has consumer 'reduced energy food' (http://purl.obolibrary.org/obo/FOODON_03510034)

f o o d o n 03315953c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315953

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * has consumer 'reduced energy food' (http://purl.obolibrary.org/obo/FOODON_03510034)

f o o d o n 03315954c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315954

SIREN DB annotation: * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has consumer 'reduced energy food' (http://purl.obolibrary.org/obo/FOODON_03510034)

f o o d o n 03315955c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315955

SIREN DB annotation: * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * has consumer 'reduced energy food' (http://purl.obolibrary.org/obo/FOODON_03510034)

f o o d o n 03315956c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315956

SIREN DB annotation: * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * has consumer 'reduced energy food' (http://purl.obolibrary.org/obo/FOODON_03510034)

f o o d o n 03315957c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315957

SIREN DB annotation: * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * has consumer 'reduced energy food' (http://purl.obolibrary.org/obo/FOODON_03510034)

f o o d o n 03315958c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315958

SIREN DB annotation: * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174)

f o o d o n 03315959c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315959

SIREN DB annotation: * derives from 'egg' (http://purl.obolibrary.org/obo/FOODON_03420194) * has consumer 'reduced energy food' (http://purl.obolibrary.org/obo/FOODON_03510034)

f o o d o n 03315960c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315960

SIREN DB annotation: * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * has consumer 'reduced energy food' (http://purl.obolibrary.org/obo/FOODON_03510034)

f o o d o n 03315961c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315961

SIREN DB annotation: * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * has consumer 'reduced energy food' (http://purl.obolibrary.org/obo/FOODON_03510034)

f o o d o n 03315963c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315963

SIREN DB annotation: * has consumer 'processing-related claim or use' (http://purl.obolibrary.org/obo/FOODON_03510119)

f o o d o n 03315964c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315964

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03315965c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315965

SIREN DB annotation: * derives from 'starch' (http://purl.obolibrary.org/obo/FOODON_03420203)

f o o d o n 03315966c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315966

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'pod or seed' (http://purl.obolibrary.org/obo/FOODON_03420158) * formed as a result of 'food coating or covering process' (http://purl.obolibrary.org/obo/FOODON_03460353)

f o o d o n 03315967c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315967

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has consumer 'no sugars added claim or use' (http://purl.obolibrary.org/obo/FOODON_03510091)

f o o d o n 03315968c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315968

SIREN DB annotation: * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has consumer 'reduced energy food' (http://purl.obolibrary.org/obo/FOODON_03510034)

f o o d o n 03315969c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315969

SIREN DB annotation: * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has consumer 'no sugars added claim or use' (http://purl.obolibrary.org/obo/FOODON_03510091)

f o o d o n 03315970c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315970

SIREN DB annotation: * derives from 'starch' (http://purl.obolibrary.org/obo/FOODON_03420203) * has consumer 'reduced energy food' (http://purl.obolibrary.org/obo/FOODON_03510034)

f o o d o n 03315971c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315971

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has consumer 'reduced energy food' (http://purl.obolibrary.org/obo/FOODON_03510034)

f o o d o n 03315972c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315972

SIREN DB annotation: * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * has consumer 'reduced energy food' (http://purl.obolibrary.org/obo/FOODON_03510034)

f o o d o n 03315973c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315973

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * has consumer 'reduced energy food' (http://purl.obolibrary.org/obo/FOODON_03510034)

f o o d o n 03315974c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315974

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * has consumer 'reduced energy food' (http://purl.obolibrary.org/obo/FOODON_03510034)

f o o d o n 03315976c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315976

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'germinated or sprouted seed' (http://purl.obolibrary.org/obo/FOODON_03420102) * formed as a result of 'flavoring, spice or herb added, natural' (http://purl.obolibrary.org/obo/FOODON_03460229) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'carbonated by fermentation' (http://purl.obolibrary.org/obo/FOODON_03460246)

f o o d o n 03315977c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315977

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'germinated or sprouted seed' (http://purl.obolibrary.org/obo/FOODON_03420102) * formed as a result of 'flavoring, spice or herb added, natural' (http://purl.obolibrary.org/obo/FOODON_03460229) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'carbonated by fermentation' (http://purl.obolibrary.org/obo/FOODON_03460246)

f o o d o n 03315978c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315978

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460202) * has consumer 'reduced energy food' (http://purl.obolibrary.org/obo/FOODON_03510034)

f o o d o n 03315979c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315979

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has consumer 'reduced energy food' (http://purl.obolibrary.org/obo/FOODON_03510034) * has consumer 'no sugars added claim or use' (http://purl.obolibrary.org/obo/FOODON_03510091)

f o o d o n 03315981c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315981

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * has consumer 'reduced energy food' (http://purl.obolibrary.org/obo/FOODON_03510034)

f o o d o n 03315982c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315982

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * has consumer 'reduced energy food' (http://purl.obolibrary.org/obo/FOODON_03510034)

f o o d o n 03315983c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315983

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * has consumer 'reduced energy food' (http://purl.obolibrary.org/obo/FOODON_03510034)

f o o d o n 03315984c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315984

SIREN DB annotation: * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * has consumer 'reduced energy food' (http://purl.obolibrary.org/obo/FOODON_03510034)

f o o d o n 03315985c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315985

SIREN DB annotation: * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174)

f o o d o n 03315986c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315986

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460202)

f o o d o n 03315987c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315987

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) * has substance added 'sugar syrup or sugar syrup solids added' (http://purl.obolibrary.org/obo/FOODON_03460280)

f o o d o n 03315988c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315988

SIREN DB annotation: * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * has substance added 'ingredient added (TO BE REVISED)' (http://purl.obolibrary.org/obo/FOODON_03460225)

f o o d o n 03315989c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315989

SIREN DB annotation: * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * has substance added 'ingredient added (TO BE REVISED)' (http://purl.obolibrary.org/obo/FOODON_03460225)

f o o d o n 03315990c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315990

SIREN DB annotation: * derives from 'part of animal' (http://purl.obolibrary.org/obo/FOODON_03420164) * formed as a result of 'marinading process' (http://purl.obolibrary.org/obo/FOODON_03460396)

f o o d o n 03315991c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315991

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'marinading process' (http://purl.obolibrary.org/obo/FOODON_03460396) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * immersed in 'packed in edible medium' (http://purl.obolibrary.org/obo/FOODON_03480011)

f o o d o n 03315992c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315992

SIREN DB annotation: * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'marinading process' (http://purl.obolibrary.org/obo/FOODON_03460396)

f o o d o n 03315993c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315993

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has consumer 'dietary claim or use' (http://purl.obolibrary.org/obo/FOODON_03510023)

f o o d o n 03315995c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315995

SIREN DB annotation: * has consumer 'dietary claim or use' (http://purl.obolibrary.org/obo/FOODON_03510023)

f o o d o n 03315996c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315996

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has consumer 'dietary claim or use' (http://purl.obolibrary.org/obo/FOODON_03510023)

f o o d o n 03315997c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03315997

SIREN DB annotation: * has consumer 'dietary claim or use' (http://purl.obolibrary.org/obo/FOODON_03510023)

f o o d o n 03316000c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316000

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'chocolate coating or covering process' (http://purl.obolibrary.org/obo/FOODON_03460355) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152)

f o o d o n 03316004c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316004

SIREN DB annotation: * has quality 'liquid, low viscosity' (http://purl.obolibrary.org/obo/FOODON_03430109) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03316005c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316005

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123)

f o o d o n 03316006c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316006

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167)

f o o d o n 03316007c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316007

SIREN DB annotation: * has quality 'liquid, high viscosity' (http://purl.obolibrary.org/obo/FOODON_03430102) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138)

f o o d o n 03316008c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316008

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has quality 'heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440022) * derives from 'extract, concentrate or isolate of plant or animal' (http://purl.obolibrary.org/obo/FOODON_03420228) * formed as a result of 'steeping' (http://purl.obolibrary.org/obo/FOODON_03450036) * formed as a result of 'rehydration process' (http://purl.obolibrary.org/obo/FOODON_03460259)

f o o d o n 03316009c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316009

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has consumer 'processing-related claim or use' (http://purl.obolibrary.org/obo/FOODON_03510119)

f o o d o n 03316011c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316011

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232)

f o o d o n 03316015c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316015

SIREN DB annotation: * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167)

f o o d o n 03316018c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316018

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240)

f o o d o n 03316020c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316020

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253)

f o o d o n 03316021c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316021

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03316022c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316022

SIREN DB annotation: * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03316023c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316023

SIREN DB annotation: * derives from 'ovary, roe' (http://purl.obolibrary.org/obo/FOODON_03420202)

f o o d o n 03316027c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316027

SIREN DB annotation: * has quality 'sliced' (http://purl.obolibrary.org/obo/FOODON_03430137) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253)

f o o d o n 03316028c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316028

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107)

f o o d o n 03316029c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316029

SIREN DB annotation: * has quality 'sliced, thick, between 0.5 and 1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430124) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256)

f o o d o n 03316030c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316030

SIREN DB annotation: * has quality 'sliced, thick, between 0.5 and 1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430124) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added 'rye plant as food source' (http://purl.obolibrary.org/obo/FOODON_03411313)

f o o d o n 03316032c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316032

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152)

f o o d o n 03316033c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316033

SIREN DB annotation: * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174)

f o o d o n 03316034c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316034

SIREN DB annotation: * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238)

f o o d o n 03316035c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316035

SIREN DB annotation: * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108)

f o o d o n 03316038c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316038

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03316039c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316039

SIREN DB annotation: * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108)

f o o d o n 03316040c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316040

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * formed as a result of 'food homogenization or emulsification process' (http://purl.obolibrary.org/obo/FOODON_03460306)

f o o d o n 03316041c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316041

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has consumer 'processing-related claim or use' (http://purl.obolibrary.org/obo/FOODON_03510119)

f o o d o n 03316043c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316043

SIREN DB annotation: * has quality 'heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440022)

f o o d o n 03316044c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316044

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190)

f o o d o n 03316045c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316045

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190)

f o o d o n 03316046c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316046

SIREN DB annotation: * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190)

f o o d o n 03316047c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316047

SIREN DB annotation: * derives from 'fat trimmings' (http://purl.obolibrary.org/obo/FOODON_03420253)

f o o d o n 03316049c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316049

SIREN DB annotation: * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132)

f o o d o n 03316050c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316050

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174)

f o o d o n 03316055c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316055

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03316056c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316056

SIREN DB annotation: * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003)

f o o d o n 03316058c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316058

SIREN DB annotation: * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913)

f o o d o n 03316063c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316063

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03316065c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316065

SIREN DB annotation: * derives from 'extract, concentrate or isolate of plant or animal' (http://purl.obolibrary.org/obo/FOODON_03420228)

f o o d o n 03316066c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316066

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200)

f o o d o n 03316069c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316069

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03316070c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316070

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151)

f o o d o n 03316071c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316071

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103)

f o o d o n 03316072c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316072

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103)

f o o d o n 03316074c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316074

SIREN DB annotation: * derives from 'protein extract, concentrate or isolate' (http://purl.obolibrary.org/obo/FOODON_03420236)

f o o d o n 03316079c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316079

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has quality 'heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440022) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) * formed as a result of 'steeping' (http://purl.obolibrary.org/obo/FOODON_03450036)

f o o d o n 03316082c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316082

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100)

f o o d o n 03316085c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316085

SIREN DB annotation: * has quality 'heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440022) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138)

f o o d o n 03316086c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316086

SIREN DB annotation: * has quality 'heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440022) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138)

f o o d o n 03316089c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316089

SIREN DB annotation: * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * formed as a result of 'food aeration by whipping' (http://purl.obolibrary.org/obo/FOODON_03460358)

f o o d o n 03316090c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316090

SIREN DB annotation: * has quality 'liquid, low viscosity' (http://purl.obolibrary.org/obo/FOODON_03430109)

f o o d o n 03316091c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316091

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123)

f o o d o n 03316093c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316093

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256)

f o o d o n 03316095c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316095

SIREN DB annotation: * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119)

f o o d o n 03316097c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316097

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'food homogenization or emulsification process' (http://purl.obolibrary.org/obo/FOODON_03460306) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104)

f o o d o n 03316098c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316098

SIREN DB annotation: * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108)

f o o d o n 03316099c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316099

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'beverage base, dry' (http://purl.obolibrary.org/obo/FOODON_03530089) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03316101c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316101

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * derives from 'milk or milk component' (http://purl.obolibrary.org/obo/FOODON_03420113)

f o o d o n 03316106c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316106

SIREN DB annotation: * derives from 'protein extract, concentrate or isolate' (http://purl.obolibrary.org/obo/FOODON_03420236)

f o o d o n 03316107c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316107

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'protein extract, concentrate or isolate' (http://purl.obolibrary.org/obo/FOODON_03420236)

f o o d o n 03316108c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316108

SIREN DB annotation: * derives from 'protein extract, concentrate or isolate' (http://purl.obolibrary.org/obo/FOODON_03420236)

f o o d o n 03316109c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316109

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'protein extract, concentrate or isolate' (http://purl.obolibrary.org/obo/FOODON_03420236)

f o o d o n 03316110c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316110

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'protein extract, concentrate or isolate' (http://purl.obolibrary.org/obo/FOODON_03420236)

f o o d o n 03316111c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316111

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'protein extract, concentrate or isolate' (http://purl.obolibrary.org/obo/FOODON_03420236)

f o o d o n 03316113c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316113

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has consumer 'infant or toddler consumer' (http://purl.obolibrary.org/obo/FOODON_03510020)

f o o d o n 03316114c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316114

SIREN DB annotation: * has quality 'liquid, low viscosity' (http://purl.obolibrary.org/obo/FOODON_03430109) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03316115c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316115

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03316117c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316117

SIREN DB annotation: * surrounded by 'can' (http://purl.obolibrary.org/obo/FOODON_03490204) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03316119c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316119

SIREN DB annotation: * surrounded by 'can' (http://purl.obolibrary.org/obo/FOODON_03490204) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03316125c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316125

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'animal body or body part' (http://purl.obolibrary.org/obo/FOODON_03420127)

f o o d o n 03316126c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316126

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'animal body or body part' (http://purl.obolibrary.org/obo/FOODON_03420127)

f o o d o n 03316127c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316127

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03316129c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316129

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147 * has substance added 'sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460202)

f o o d o n 03316132c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316132

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * immersed in 'packed in sweetened liquid' (http://purl.obolibrary.org/obo/FOODON_03480023)

f o o d o n 03316133c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316133

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'fruit, peel present, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420139) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03316134c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316134

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212

f o o d o n 03316142c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316142

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'seed, skin removed' (http://purl.obolibrary.org/obo/FOODON_03420134)

f o o d o n 03316144c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316144

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * derives from 'egg yolk' (http://purl.obolibrary.org/obo/UBERON_0007378) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * has substance added 'alcohol' (http://purl.obolibrary.org/obo/CHEBI_30879)

f o o d o n 03316145c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316145

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * has substance added 'wheat plant as food source' (http://purl.obolibrary.org/obo/FOODON_03411312) * has substance added 'starch added' (http://purl.obolibrary.org/obo/FOODON_03460146)

f o o d o n 03316146c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316146

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * has substance added 'starch added' (http://purl.obolibrary.org/obo/FOODON_03460146)

f o o d o n 03316148c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316148

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253)

f o o d o n 03316150c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316150

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253)

f o o d o n 03316154c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316154

SIREN DB annotation: * has quality 'divided or disintegrated' (http://purl.obolibrary.org/obo/FOODON_03430122) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212

f o o d o n 03316155c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316155

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03316156c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316156

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151)

f o o d o n 03316157c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316157

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'blood' (http://purl.obolibrary.org/obo/UBERON_0000178) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03316160c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316160

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'animal body or body part' (http://purl.obolibrary.org/obo/FOODON_03420127)

f o o d o n 03316161c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316161

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'animal body or body part' (http://purl.obolibrary.org/obo/FOODON_03420127) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03316162c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316162

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'animal body or body part' (http://purl.obolibrary.org/obo/FOODON_03420127)

f o o d o n 03316163c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316163

SIREN DB annotation: * has quality 'medium ground' (http://purl.obolibrary.org/obo/FOODON_03430117) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03316164c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316164

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240)

f o o d o n 03316165c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316165

SIREN DB annotation: * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240)

f o o d o n 03316166c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316166

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03316167c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316167

SIREN DB annotation: * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174)

f o o d o n 03316168c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316168

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03316170c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316170

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03316171c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316171

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'fruit, peel undetermined, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420163) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03316172c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316172

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240)

f o o d o n 03316173c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316173

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240)

f o o d o n 03316174c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316174

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240)

f o o d o n 03316175c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316175

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240)

f o o d o n 03316176c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316176

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'root, tuber or bulb, with peel' (http://purl.obolibrary.org/obo/FOODON_03420239) * immersed in 'packed in vinegar' (http://purl.obolibrary.org/obo/FOODON_03480029)

f o o d o n 03316179c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316179

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'whole plant or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420150)

f o o d o n 03316183c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316183

SIREN DB annotation: * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167)

f o o d o n 03316184c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316184

SIREN DB annotation: * has quality 'liquid, high viscosity' (http://purl.obolibrary.org/obo/FOODON_03430102) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03316188c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316188

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * derives from 'pectin' (http://purl.obolibrary.org/obo/FOODON_03420198)

f o o d o n 03316189c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316189

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * derives from 'pectin' (http://purl.obolibrary.org/obo/FOODON_03420198)

f o o d o n 03316197c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316197

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * has substance added 'barley plant as food source' (http://purl.obolibrary.org/obo/FOODON_03411230)

f o o d o n 03316198c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316198

SIREN DB annotation: * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138)

f o o d o n 03316203c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316203

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'carbonated by fermentation' (http://purl.obolibrary.org/obo/FOODON_03460246) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104)

f o o d o n 03316204c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316204

SIREN DB annotation: * has quality 'liquid, low viscosity' (http://purl.obolibrary.org/obo/FOODON_03430109) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) * formed as a result of 'alcohol-acetic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460123)

f o o d o n 03316211c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316211

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * formed as a result of 'carbonated' (http://purl.obolibrary.org/obo/FOODON_03460175) * has substance added 'sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460202) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03316213c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316213

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03316215c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316215

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03316218c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316218

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03316220c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316220

SIREN DB annotation: * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * has consumer 'reduced energy food' (http://purl.obolibrary.org/obo/FOODON_03510034)

f o o d o n 03316221c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316221

SIREN DB annotation: * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * has consumer 'reduced energy food' (http://purl.obolibrary.org/obo/FOODON_03510034)

f o o d o n 03316223c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316223

SIREN DB annotation: * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * has consumer 'reduced energy food' (http://purl.obolibrary.org/obo/FOODON_03510034)

f o o d o n 03316224c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316224

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has consumer 'reduced energy food' (http://purl.obolibrary.org/obo/FOODON_03510034)

f o o d o n 03316225c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316225

SIREN DB annotation: * has consumer 'nutrition-related claim or use' (http://purl.obolibrary.org/obo/FOODON_03510065)

f o o d o n 03316229c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316229

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'beverage base, dry' (http://purl.obolibrary.org/obo/FOODON_03530089) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03316230c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316230

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'roasting seed process' (http://purl.obolibrary.org/obo/FOODON_03460391) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03316231c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316231

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440022) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03316232c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316232

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'alcohol removal process' (http://purl.obolibrary.org/obo/FOODON_03460285) * formed as a result of 'food homogenization or emulsification process' (http://purl.obolibrary.org/obo/FOODON_03460306)

f o o d o n 03316234c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316234

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03316235c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316235

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221) * has substance added 'chemical leavening agent added' (http://purl.obolibrary.org/obo/FOODON_03460351)

f o o d o n 03316236c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316236

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03316237c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316237

SIREN DB annotation: * has quality 'semiliquid' (http://purl.obolibrary.org/obo/FOODON_03430103) * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221) * has consumer 'infant or toddler consumer' (http://purl.obolibrary.org/obo/FOODON_03510020)

f o o d o n 03316242c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316242

SIREN DB annotation: * derives from 'protein extract, concentrate or isolate' (http://purl.obolibrary.org/obo/FOODON_03420236)

f o o d o n 03316243c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316243

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * formed as a result of 'partial fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460247) * has consumer 'low fat food' (http://purl.obolibrary.org/obo/FOODON_03510039)

f o o d o n 03316244c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316244

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * formed as a result of 'partial fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460247) * has consumer 'fat special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510017)

f o o d o n 03316245c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316245

SIREN DB annotation: * formed as a result of 'full fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460248) * has consumer 'low fat food' (http://purl.obolibrary.org/obo/FOODON_03510039)

f o o d o n 03316246c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316246

SIREN DB annotation: * formed as a result of 'full fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460248) * has consumer 'fat special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510017)

f o o d o n 03316247c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316247

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460202)

f o o d o n 03316249c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316249

SIREN DB annotation: * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03316251c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316251

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * formed as a result of 'food aeration by whipping' (http://purl.obolibrary.org/obo/FOODON_03460358)

f o o d o n 03316252c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316252

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103) * has substance added 'starch added' (http://purl.obolibrary.org/obo/FOODON_03460146)

f o o d o n 03316253c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316253

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * has substance added 'starch added' (http://purl.obolibrary.org/obo/FOODON_03460146)

f o o d o n 03316262c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316262

SIREN DB annotation: * has consumer 'reduced energy food' (http://purl.obolibrary.org/obo/FOODON_03510034)

f o o d o n 03316263c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316263

SIREN DB annotation: * has quality 'liquid, low viscosity' (http://purl.obolibrary.org/obo/FOODON_03430109) * has substance added 'sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460202)

f o o d o n 03316264c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316264

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * has substance added 'starch added' (http://purl.obolibrary.org/obo/FOODON_03460146)

f o o d o n 03316265c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316265

SIREN DB annotation: * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108)

f o o d o n 03316266c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316266

SIREN DB annotation: * derives from 'cream food product' (http://purl.obolibrary.org/obo/FOODON_00001216)

f o o d o n 03316268c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316268

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014)

f o o d o n 03316269c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316269

SIREN DB annotation: * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147 * has consumer 'reduced energy food' (http://purl.obolibrary.org/obo/FOODON_03510034)

f o o d o n 03316270c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316270

SIREN DB annotation: * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * has substance added 'ingredient added (TO BE REVISED)' (http://purl.obolibrary.org/obo/FOODON_03460225) * has consumer 'reduced energy food' (http://purl.obolibrary.org/obo/FOODON_03510034)

f o o d o n 03316271c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316271

SIREN DB annotation: * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108)

f o o d o n 03316273c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316273

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158)

f o o d o n 03316274c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316274

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'food aeration process' (http://purl.obolibrary.org/obo/FOODON_03460178) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added http://purl.obolibrary.org/obo/FOODON_03460205

f o o d o n 03316275c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316275

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005)

f o o d o n 03316277c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316277

SIREN DB annotation: * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03316279c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316279

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'pickling process' (http://purl.obolibrary.org/obo/FOODON_03460190)

f o o d o n 03316280c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316280

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'cooking with added fat or oil' (http://purl.obolibrary.org/obo/FOODON_03450025) * formed as a result of 'fat or oil coated' (http://purl.obolibrary.org/obo/FOODON_03460233)

f o o d o n 03316281c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316281

SIREN DB annotation: * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03316282c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316282

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03316283c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316283

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * immersed in 'packed in gelatin' (http://purl.obolibrary.org/obo/FOODON_03480035)

f o o d o n 03316284c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316284

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238)

f o o d o n 03316286c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316286

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151)

f o o d o n 03316287c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316287

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * immersed in 'packed in salt brine' (http://purl.obolibrary.org/obo/FOODON_03480018)

f o o d o n 03316289c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316289

SIREN DB annotation: * has consumer 'infant or toddler consumer' (http://purl.obolibrary.org/obo/FOODON_03510020) * has consumer 'dietary claim or use' (http://purl.obolibrary.org/obo/FOODON_03510023)

f o o d o n 03316290c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316290

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * formed as a result of 'component removal process' (http://purl.obolibrary.org/obo/FOODON_03460238) * has consumer 'gluten free claim or use' (http://purl.obolibrary.org/obo/FOODON_03510174)

f o o d o n 03316291c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316291

SIREN DB annotation: * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'protein removal process' (http://purl.obolibrary.org/obo/FOODON_03460134) * has consumer 'dietary claim or use' (http://purl.obolibrary.org/obo/FOODON_03510023)

f o o d o n 03316292c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316292

SIREN DB annotation: * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03316296c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316296

SIREN DB annotation: * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108)

f o o d o n 03316297c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316297

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03316298c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316298

SIREN DB annotation: * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03316299c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316299

SIREN DB annotation: * has substance added 'sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460202)

f o o d o n 03316302c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316302

SIREN DB annotation: * has quality 'semiliquid' (http://purl.obolibrary.org/obo/FOODON_03430103) * derives from 'invert sugar' (http://purl.obolibrary.org/obo/FOODON_03420171) * formed as a result of 'physical/chemical modification process' (http://purl.obolibrary.org/obo/FOODON_03460130)

f o o d o n 03316303c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316303

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * formed as a result of 'flavoring, spice or herb added, natural' (http://purl.obolibrary.org/obo/FOODON_03460229) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104)

f o o d o n 03316304c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316304

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151)

f o o d o n 03316305c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316305

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'food distillation process' (http://purl.obolibrary.org/obo/FOODON_03460270) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151)

f o o d o n 03316306c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316306

SIREN DB annotation: * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190)

f o o d o n 03316309c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316309

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'gelatin' (http://purl.obolibrary.org/obo/CHEBI_5291)

f o o d o n 03316310c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316310

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03316311c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316311

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'preservation by heat treatment' (http://purl.obolibrary.org/obo/FOODON_03470120)

f o o d o n 03316312c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316312

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167)

f o o d o n 03316313c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316313

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440022) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'preservation by storage in modified atmosphere' (http://purl.obolibrary.org/obo/FOODON_03470111) * immersed in 'vacuum-packed' (http://purl.obolibrary.org/obo/FOODON_03480027)

f o o d o n 03316314c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316314

SIREN DB annotation: * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'sugar coating or covering process' (http://purl.obolibrary.org/obo/FOODON_03460354) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158)

f o o d o n 03316315c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316315

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'physical/chemical modification process' (http://purl.obolibrary.org/obo/FOODON_03460130) * has substance added 'pectin added' (http://purl.obolibrary.org/obo/FOODON_03460145)

f o o d o n 03316316c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316316

SIREN DB annotation: * derives from 'extract, concentrate or isolate of plant or animal' (http://purl.obolibrary.org/obo/FOODON_03420228)

f o o d o n 03316317c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316317

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167)

f o o d o n 03316318c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316318

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152)

f o o d o n 03316319c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316319

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108)

f o o d o n 03316320c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316320

SIREN DB annotation: * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'marinading process' (http://purl.obolibrary.org/obo/FOODON_03460396) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03316321c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316321

SIREN DB annotation: * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103) * formed as a result of 'marinading process' (http://purl.obolibrary.org/obo/FOODON_03460396) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03316322c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316322

SIREN DB annotation: * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'boiling' (http://purl.obolibrary.org/obo/FOODON_03450014)

f o o d o n 03316323c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316323

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'preservation by salting' (http://purl.obolibrary.org/obo/FOODON_03470103) * has substance added 'salt added' (http://purl.obolibrary.org/obo/FOODON_03460367)

f o o d o n 03316324c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316324

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'preservation by salting' (http://purl.obolibrary.org/obo/FOODON_03470103) * has substance added 'salt added' (http://purl.obolibrary.org/obo/FOODON_03460367) * immersed in 'packed in fat or oil' (http://purl.obolibrary.org/obo/FOODON_03480026)

f o o d o n 03316325c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316325

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221) * immersed in 'packed in fat or oil' (http://purl.obolibrary.org/obo/FOODON_03480026)

f o o d o n 03316326c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316326

SIREN DB annotation: * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03316327c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316327

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03316328c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316328

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * has consumer 'processing-related claim or use' (http://purl.obolibrary.org/obo/FOODON_03510119)

f o o d o n 03316329c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316329

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'food homogenization or emulsification process' (http://purl.obolibrary.org/obo/FOODON_03460306) * has substance added http://purl.obolibrary.org/obo/FOODON_03460185

f o o d o n 03316330c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316330

SIREN DB annotation: * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167)

f o o d o n 03316331c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316331

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'animal body or body part' (http://purl.obolibrary.org/obo/FOODON_03420127)

f o o d o n 03316332c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316332

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'gelatin' (http://purl.obolibrary.org/obo/CHEBI_5291)

f o o d o n 03316333c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316333

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * formed as a result of 'partial fat removal process, 50% or more remaining' (http://purl.obolibrary.org/obo/FOODON_03460324) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03316334c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316334

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * derives from 'butter' (http://purl.obolibrary.org/obo/FOODON_00001023) * formed as a result of 'partial fat removal process, 50% or more remaining' (http://purl.obolibrary.org/obo/FOODON_03460324) * has consumer 'fat special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510017)

f o o d o n 03316335c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316335

SIREN DB annotation: * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167)

f o o d o n 03316337c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316337

SIREN DB annotation: * has quality 'beverage base' (http://purl.obolibrary.org/obo/FOODON_03530088) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03316338c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316338

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167)

f o o d o n 03316339c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316339

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440022) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229)

f o o d o n 03316340c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316340

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440022) * derives from 'stem or stalk (without leaves)' (http://purl.obolibrary.org/obo/FOODON_03420101)

f o o d o n 03316343c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316343

SIREN DB annotation: * derives from 'fruit, peel removed' (http://purl.obolibrary.org/obo/FOODON_03420138)

f o o d o n 03316345c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316345

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * derives from 'peel, core or seed' (http://purl.obolibrary.org/obo/FOODON_03420110)

f o o d o n 03316347c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316347

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'root, tuber or bulb, with peel' (http://purl.obolibrary.org/obo/FOODON_03420239)

f o o d o n 03316348c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316348

SIREN DB annotation: * has quality 'semiliquid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430135) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138)

f o o d o n 03316349c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316349

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'fruit, peel present' (http://purl.obolibrary.org/obo/FOODON_03420137)

f o o d o n 03316350c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316350

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158)

f o o d o n 03316356c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316356

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152)

f o o d o n 03316358c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316358

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * has consumer 'reduced energy food' (http://purl.obolibrary.org/obo/FOODON_03510034)

f o o d o n 03316359c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316359

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147 * has substance added 'sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460202) * has consumer 'reduced energy food' (http://purl.obolibrary.org/obo/FOODON_03510034)

f o o d o n 03316360c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316360

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * derives from 'peel, core or seed' (http://purl.obolibrary.org/obo/FOODON_03420110) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03316362c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316362

SIREN DB annotation: * has quality 'semiliquid' (http://purl.obolibrary.org/obo/FOODON_03430103)

f o o d o n 03316363c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316363

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * derives from 'broth or stock' (http://purl.obolibrary.org/obo/FOODON_03420170) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03316365c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316365

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151)

f o o d o n 03316366c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316366

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03316367c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316367

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03316368c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316368

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03316369c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316369

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238) * formed as a result of 'cooking with fat or oil' (http://purl.obolibrary.org/obo/FOODON_03450024) * formed as a result of 'fat or oil coated' (http://purl.obolibrary.org/obo/FOODON_03460233)

f o o d o n 03316370c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316370

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155)

f o o d o n 03316372c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316372

SIREN DB annotation: * has quality 'sliced, thin, below 0.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430145) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256)

f o o d o n 03316373c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316373

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'fruit, peel present' (http://purl.obolibrary.org/obo/FOODON_03420137) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03316374c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316374

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'fruit, peel present, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420139) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03316375c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316375

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03316376c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316376

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03316377c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316377

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03316378c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316378

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03316379c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316379

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03316380c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316380

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03316381c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316381

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03316382c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316382

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * has substance added 'sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460202)

f o o d o n 03316383c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316383

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) * formed as a result of 'candying process' (http://purl.obolibrary.org/obo/FOODON_03460182) * formed as a result of 'preservation by adding sugar' (http://purl.obolibrary.org/obo/FOODON_03470146) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03316384c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316384

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * derives from 'peel, core or seed' (http://purl.obolibrary.org/obo/FOODON_03420110) * formed as a result of 'candying process' (http://purl.obolibrary.org/obo/FOODON_03460182) * formed as a result of 'preservation by adding sugar' (http://purl.obolibrary.org/obo/FOODON_03470146) * has substance added 'sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460202)

f o o d o n 03316385c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316385

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'peel, core or seed' (http://purl.obolibrary.org/obo/FOODON_03420110) * formed as a result of 'candying process' (http://purl.obolibrary.org/obo/FOODON_03460182) * formed as a result of 'preservation by adding sugar' (http://purl.obolibrary.org/obo/FOODON_03470146) * has substance added 'sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460202)

f o o d o n 03316386c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316386

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238) * immersed in 'packed in sweetened liquid' (http://purl.obolibrary.org/obo/FOODON_03480023)

f o o d o n 03316387c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316387

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * derives from 'peel, core or seed' (http://purl.obolibrary.org/obo/FOODON_03420110)

f o o d o n 03316388c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316388

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229)

f o o d o n 03316389c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316389

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * derives from 'pectin' (http://purl.obolibrary.org/obo/FOODON_03420198)

f o o d o n 03316391c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316391

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'spear or shoot' (http://purl.obolibrary.org/obo/FOODON_03420186) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03316393c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316393

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'floret or flower' (http://purl.obolibrary.org/obo/FOODON_03420237) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03316394c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316394

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03316395c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316395

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03316397c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316397

SIREN DB annotation: * has quality 'divided into pieces, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430115) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240)

f o o d o n 03316398c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316398

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240)

f o o d o n 03316399c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316399

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240)

f o o d o n 03316400c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316400

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240)

f o o d o n 03316401c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316401

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) * formed as a result of 'alcohol-acetic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460123) * immersed in 'packed in vinegar' (http://purl.obolibrary.org/obo/FOODON_03480029)

f o o d o n 03316403c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316403

SIREN DB annotation: * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'root, tuber or bulb, with peel' (http://purl.obolibrary.org/obo/FOODON_03420239) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152)

f o o d o n 03316404c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316404

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'starch' (http://purl.obolibrary.org/obo/FOODON_03420203) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03316405c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316405

SIREN DB annotation: * derives from 'maltodextrin' (http://purl.obolibrary.org/obo/CHEBI_25140) * formed as a result of 'food hydrolyzation process' (http://purl.obolibrary.org/obo/FOODON_03460277)

f o o d o n 03316406c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316406

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132)

f o o d o n 03316407c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316407

SIREN DB annotation: * has quality 'disintegrated or ground' (http://purl.obolibrary.org/obo/FOODON_03430136) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155)

f o o d o n 03316408c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316408

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'gelatin' (http://purl.obolibrary.org/obo/CHEBI_5291) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03316409c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316409

SIREN DB annotation: * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108)

f o o d o n 03316410c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316410

SIREN DB annotation: * has quality 'crystal' (http://purl.obolibrary.org/obo/FOODON_03430143) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'D-glucose' (http://purl.obolibrary.org/obo/CHEBI_17634)

f o o d o n 03316413c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316413

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * derives from 'D-glucose' (http://purl.obolibrary.org/obo/CHEBI_17634)

f o o d o n 03316414c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316414

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'D-glucose' (http://purl.obolibrary.org/obo/CHEBI_17634) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03316415c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316415

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'butter added' (http://purl.obolibrary.org/obo/FOODON_03460271)

f o o d o n 03316416c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316416

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'butter added' (http://purl.obolibrary.org/obo/FOODON_03460271)

f o o d o n 03316417c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316417

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03316421c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316421

SIREN DB annotation: * has quality 'liquid, high viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430121) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138)

f o o d o n 03316422c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316422

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03316423c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316423

SIREN DB annotation: * derives from 'casein' (http://purl.obolibrary.org/obo/FOODON_03420180)

f o o d o n 03316424c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316424

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03316425c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316425

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'egg' (http://purl.obolibrary.org/obo/FOODON_03420194)

f o o d o n 03316426c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316426

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132)

f o o d o n 03316427c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316427

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174)

f o o d o n 03316428c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316428

SIREN DB annotation: * has substance added 'sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460202)

f o o d o n 03316429c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316429

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440022) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147 * has consumer 'reduced energy food' (http://purl.obolibrary.org/obo/FOODON_03510034)

f o o d o n 03316430c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316430

SIREN DB annotation: * has quality 'semiliquid' (http://purl.obolibrary.org/obo/FOODON_03430103) * derives from 'sugar syrup or syrup solids' (http://purl.obolibrary.org/obo/FOODON_03420271) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147 * has consumer 'reduced energy food' (http://purl.obolibrary.org/obo/FOODON_03510034)

f o o d o n 03316431c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316431

SIREN DB annotation: * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * has consumer 'reduced energy food' (http://purl.obolibrary.org/obo/FOODON_03510034)

f o o d o n 03316433c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316433

SIREN DB annotation: * has quality 'sliced' (http://purl.obolibrary.org/obo/FOODON_03430137) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256)

f o o d o n 03316434c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316434

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108)

f o o d o n 03316437c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316437

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208)

f o o d o n 03316438c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316438

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added 'nut or seed added' (http://purl.obolibrary.org/obo/FOODON_03460177)

f o o d o n 03316440c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316440

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'starch added' (http://purl.obolibrary.org/obo/FOODON_03460146)

f o o d o n 03316441c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316441

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03316443c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316443

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005)

f o o d o n 03316444c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316444

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992)

f o o d o n 03316445c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316445

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03316446c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316446

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138)

f o o d o n 03316447c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316447

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240)

f o o d o n 03316448c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316448

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108)

f o o d o n 03316449c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316449

SIREN DB annotation:

f o o d o n 03316450c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316450

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155)

f o o d o n 03316451c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316451

SIREN DB annotation: * formed as a result of 'food aeration process' (http://purl.obolibrary.org/obo/FOODON_03460178)

f o o d o n 03316454c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316454

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130)

f o o d o n 03316455c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316455

SIREN DB annotation: * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200)

f o o d o n 03316458c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316458

SIREN DB annotation: * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155)

f o o d o n 03316459c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316459

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has consumer 'low sodium food' (http://purl.obolibrary.org/obo/FOODON_03510156)

f o o d o n 03316460c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316460

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has consumer 'low sodium food' (http://purl.obolibrary.org/obo/FOODON_03510156)

f o o d o n 03316461c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316461

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03316462c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316462

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03316463c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316463

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03316464c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316464

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440022) * derives from 'starch' (http://purl.obolibrary.org/obo/FOODON_03420203) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03316465c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316465

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'food alkalization process' (http://purl.obolibrary.org/obo/FOODON_03460206)

f o o d o n 03316466c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316466

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155)

f o o d o n 03316469c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316469

SIREN DB annotation: * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108)

f o o d o n 03316471c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316471

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108)

f o o d o n 03316472c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316472

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * has substance added 'stabilizer added' (http://purl.obolibrary.org/obo/FOODON_03460368)

f o o d o n 03316474c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316474

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'food coating or covering process' (http://purl.obolibrary.org/obo/FOODON_03460353) * has substance added http://purl.obolibrary.org/obo/FOODON_03460380

f o o d o n 03316476c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316476

SIREN DB annotation: * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167)

f o o d o n 03316477c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316477

SIREN DB annotation: * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) * formed as a result of 'marinading process' (http://purl.obolibrary.org/obo/FOODON_03460396)

f o o d o n 03316480c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316480

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'whole plant or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420150) * formed as a result of 'pickling process' (http://purl.obolibrary.org/obo/FOODON_03460190) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200)

f o o d o n 03316481c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316481

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167)

f o o d o n 03316482c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316482

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk or milk component' (http://purl.obolibrary.org/obo/FOODON_03420113) * formed as a result of 'food aeration process' (http://purl.obolibrary.org/obo/FOODON_03460178) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03316483c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316483

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03316484c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316484

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03316486c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316486

SIREN DB annotation: * has quality 'formulated mix' (http://purl.obolibrary.org/obo/FOODON_03530074) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03316487c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316487

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03316488c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316488

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'beverage base, dry' (http://purl.obolibrary.org/obo/FOODON_03530089) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03316490c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316490

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03316492c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316492

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03316494c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316494

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151)

f o o d o n 03316496c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316496

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03316499c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316499

SIREN DB annotation: * has quality 'liquid, high viscosity' (http://purl.obolibrary.org/obo/FOODON_03430102) * derives from 'albumen' (http://purl.obolibrary.org/obo/UBERON_0008944) * formed as a result of 'food hydrolyzation process' (http://purl.obolibrary.org/obo/FOODON_03460277)

f o o d o n 03316500c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316500

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190)

f o o d o n 03316501c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316501

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * has consumer 'low sugars food' (http://purl.obolibrary.org/obo/FOODON_03510062)

f o o d o n 03316502c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316502

SIREN DB annotation: * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03316505c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316505

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'beverage base, dry' (http://purl.obolibrary.org/obo/FOODON_03530089) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03316506c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316506

SIREN DB annotation: * derives from 'seed part' (http://purl.obolibrary.org/obo/FOODON_03420178)

f o o d o n 03316507c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316507

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'salted' (http://purl.obolibrary.org/obo/FOODON_03460173) * has substance added 'chemical leavening agent added' (http://purl.obolibrary.org/obo/FOODON_03460351)

f o o d o n 03316508c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316508

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added 'butter added' (http://purl.obolibrary.org/obo/FOODON_03460271)

f o o d o n 03316513c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316513

SIREN DB annotation: * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174)

f o o d o n 03316516c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316516

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101)

f o o d o n 03316517c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316517

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158)

f o o d o n 03316518c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316518

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190)

f o o d o n 03316519c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316519

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190)

f o o d o n 03316520c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316520

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * derives from 'extract, concentrate or isolate of plant or animal' (http://purl.obolibrary.org/obo/FOODON_03420228)

f o o d o n 03316521c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316521

SIREN DB annotation: * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167)

f o o d o n 03316522c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316522

SIREN DB annotation: * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174)

f o o d o n 03316524c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316524

SIREN DB annotation: * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147 * has substance added http://purl.obolibrary.org/obo/FOODON_03460212

f o o d o n 03316525c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316525

SIREN DB annotation: * derives from 'germinated or sprouted seed' (http://purl.obolibrary.org/obo/FOODON_03420102)

f o o d o n 03316527c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316527

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has substance added http://purl.obolibrary.org/obo/FOODON_03460362

f o o d o n 03316529c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316529

SIREN DB annotation: * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167)

f o o d o n 03316530c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316530

SIREN DB annotation: * has quality 'semiliquid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430135) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167)

f o o d o n 03316531c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316531

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167)

f o o d o n 03316532c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316532

SIREN DB annotation: * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174)

f o o d o n 03316533c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316533

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232)

f o o d o n 03316535c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316535

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123)

f o o d o n 03316536c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316536

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440022) * derives from 'germinated or sprouted seed' (http://purl.obolibrary.org/obo/FOODON_03420102) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03316537c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316537

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253)

f o o d o n 03316539c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316539

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500024 * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * immersed in 'packed in salt brine' (http://purl.obolibrary.org/obo/FOODON_03480018)

f o o d o n 03316541c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316541

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119)

f o o d o n 03316542c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316542

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03316543c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316543

SIREN DB annotation: * surrounded by 'can' (http://purl.obolibrary.org/obo/FOODON_03490204) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03316546c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316546

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913)

f o o d o n 03316547c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316547

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'cream food product' (http://purl.obolibrary.org/obo/FOODON_00001216) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03316550c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316550

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) * formed as a result of 'carbonated' (http://purl.obolibrary.org/obo/FOODON_03460175)

f o o d o n 03316551c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316551

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'pectin' (http://purl.obolibrary.org/obo/FOODON_03420198) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03316552c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316552

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'instantizing process' (http://purl.obolibrary.org/obo/FOODON_03460169) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03316554c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316554

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'instantizing process' (http://purl.obolibrary.org/obo/FOODON_03460169) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03316555c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316555

SIREN DB annotation: * formed as a result of 'instantizing process' (http://purl.obolibrary.org/obo/FOODON_03460169)

f o o d o n 03316556c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316556

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'instantizing process' (http://purl.obolibrary.org/obo/FOODON_03460169) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03316557c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316557

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03316559c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316559

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184 * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221) * has substance added http://purl.obolibrary.org/obo/FOODON_03460333 * has substance added 'chemical leavening agent added' (http://purl.obolibrary.org/obo/FOODON_03460351)

f o o d o n 03316563c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316563

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'pickling process' (http://purl.obolibrary.org/obo/FOODON_03460190) * has substance added 'sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460202)

f o o d o n 03316564c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316564

SIREN DB annotation: * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'pickling process' (http://purl.obolibrary.org/obo/FOODON_03460190) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'preservation by adding acid' (http://purl.obolibrary.org/obo/FOODON_03470149)

f o o d o n 03316565c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316565

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) * formed as a result of 'pickling process' (http://purl.obolibrary.org/obo/FOODON_03460190) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'preservation by adding acid' (http://purl.obolibrary.org/obo/FOODON_03470149)

f o o d o n 03316566c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316566

SIREN DB annotation: * has quality 'heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440022) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'cooking by simmering' (http://purl.obolibrary.org/obo/FOODON_03450020)

f o o d o n 03316568c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316568

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03316569c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316569

SIREN DB annotation: * surrounded by 'wood barrel, cask or wheel' (http://purl.obolibrary.org/obo/FOODON_03490179) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500035 * formed as a result of 'pickling process' (http://purl.obolibrary.org/obo/FOODON_03460190) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * immersed in 'packed in salt brine' (http://purl.obolibrary.org/obo/FOODON_03480018)

f o o d o n 03316571c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316571

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'beverage base, liquid' (http://purl.obolibrary.org/obo/FOODON_03530091) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03316572c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316572

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253)

f o o d o n 03316573c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316573

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253)

f o o d o n 03316574c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316574

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * has consumer 'low sugars food' (http://purl.obolibrary.org/obo/FOODON_03510062)

f o o d o n 03316575c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316575

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147 * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has consumer 'low sugars food' (http://purl.obolibrary.org/obo/FOODON_03510062)

f o o d o n 03316576c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316576

SIREN DB annotation: * has substance added 'carrageenan' (http://purl.obolibrary.org/obo/CHEBI_3435) * has substance added 'sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460202)

f o o d o n 03316578c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316578

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440022) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913)

f o o d o n 03316579c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316579

SIREN DB annotation: * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174)

f o o d o n 03316583c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316583

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03316584c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316584

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * has quality 'heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440022) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253)

f o o d o n 03316585c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316585

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190)

f o o d o n 03316586c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316586

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * derives from 'animal body or body part' (http://purl.obolibrary.org/obo/FOODON_03420127) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212

f o o d o n 03316588c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316588

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'food coating or covering process' (http://purl.obolibrary.org/obo/FOODON_03460353)

f o o d o n 03316589c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316589

SIREN DB annotation: * surrounded by 'can' (http://purl.obolibrary.org/obo/FOODON_03490204) * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03316590c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316590

SIREN DB annotation: * surrounded by 'can' (http://purl.obolibrary.org/obo/FOODON_03490204) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03316592c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316592

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'gelatin' (http://purl.obolibrary.org/obo/CHEBI_5291)

f o o d o n 03316593c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316593

SIREN DB annotation: * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138)

f o o d o n 03316594c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316594

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167)

f o o d o n 03316595c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316595

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * derives from 'extract, concentrate or isolate of plant or animal' (http://purl.obolibrary.org/obo/FOODON_03420228)

f o o d o n 03316596c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316596

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119)

f o o d o n 03316598c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316598

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158)

f o o d o n 03316599c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316599

SIREN DB annotation: * has quality 'crystal' (http://purl.obolibrary.org/obo/FOODON_03430143) * derives from 'invert sugar' (http://purl.obolibrary.org/obo/FOODON_03420171) * formed as a result of 'physical/chemical modification process' (http://purl.obolibrary.org/obo/FOODON_03460130)

f o o d o n 03316600c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316600

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'alcohol-acetic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460123) * formed as a result of 'pickling process' (http://purl.obolibrary.org/obo/FOODON_03460190) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * immersed in 'packed in vinegar' (http://purl.obolibrary.org/obo/FOODON_03480029)

f o o d o n 03316601c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316601

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03316602c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316602

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03316603c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316603

SIREN DB annotation: * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138)

f o o d o n 03316604c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316604

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03316605c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316605

SIREN DB annotation: * has substance added http://purl.obolibrary.org/obo/FOODON_03460184 * has substance added 'sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460202)

f o o d o n 03316608c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316608

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has substance added 'sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460202)

f o o d o n 03316610c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316610

SIREN DB annotation: * has substance added http://purl.obolibrary.org/obo/FOODON_03460191 * has substance added http://purl.obolibrary.org/obo/FOODON_03460212

f o o d o n 03316613c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316613

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253)

f o o d o n 03316614c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316614

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167)

f o o d o n 03316615c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316615

SIREN DB annotation: * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138)

f o o d o n 03316616c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316616

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460202)

f o o d o n 03316617c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316617

SIREN DB annotation: * has quality 'semiliquid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430135) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167)

f o o d o n 03316618c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316618

SIREN DB annotation: * has quality 'semiliquid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430135) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174)

f o o d o n 03316619c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316619

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140)

f o o d o n 03316621c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316621

SIREN DB annotation: * derives from 'starch' (http://purl.obolibrary.org/obo/FOODON_03420203)

f o o d o n 03316623c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316623

SIREN DB annotation: * has quality 'crystal' (http://purl.obolibrary.org/obo/FOODON_03430143) * derives from 'D-glucose' (http://purl.obolibrary.org/obo/CHEBI_17634)

f o o d o n 03316624c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316624

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * immersed in 'packed in salt brine' (http://purl.obolibrary.org/obo/FOODON_03480018)

f o o d o n 03316625c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316625

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103) * formed as a result of 'smoked or smoke-flavored' (http://purl.obolibrary.org/obo/FOODON_03460172) * formed as a result of 'preservation by smoking' (http://purl.obolibrary.org/obo/FOODON_03470106)

f o o d o n 03316626c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316626

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03316627c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316627

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03316628c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316628

SIREN DB annotation: * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03316629c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316629

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has substance added 'sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460202)

f o o d o n 03316630c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316630

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03316634c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316634

SIREN DB annotation: * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03316635c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316635

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253)

f o o d o n 03316637c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316637

SIREN DB annotation: * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003)

f o o d o n 03316638c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316638

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'smoked or smoke-flavored' (http://purl.obolibrary.org/obo/FOODON_03460172) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03316639c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316639

SIREN DB annotation: * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03316640c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316640

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158)

f o o d o n 03316641c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316641

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158)

f o o d o n 03316642c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316642

SIREN DB annotation: * has quality 'liquid, high viscosity' (http://purl.obolibrary.org/obo/FOODON_03430102) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'whey' (http://purl.obolibrary.org/obo/FOODON_03420244) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03316643c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316643

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'cooking with added fat or oil' (http://purl.obolibrary.org/obo/FOODON_03450025) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253)

f o o d o n 03316644c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316644

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253)

f o o d o n 03316645c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316645

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440022) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151)

f o o d o n 03316646c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316646

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has quality 'formulated mix' (http://purl.obolibrary.org/obo/FOODON_03530074) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158)

f o o d o n 03316647c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316647

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'partial fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460247) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has consumer 'low fat food' (http://purl.obolibrary.org/obo/FOODON_03510039)

f o o d o n 03316649c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316649

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158)

f o o d o n 03316650c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316650

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103) * formed as a result of 'pickling process' (http://purl.obolibrary.org/obo/FOODON_03460190)

f o o d o n 03316651c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316651

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440022) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'pickling process' (http://purl.obolibrary.org/obo/FOODON_03460190)

f o o d o n 03316652c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316652

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'smoked or smoke-flavored' (http://purl.obolibrary.org/obo/FOODON_03460172) * formed as a result of 'preservation by smoking' (http://purl.obolibrary.org/obo/FOODON_03470106)

f o o d o n 03316654c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316654

SIREN DB annotation: * surrounded by 'can' (http://purl.obolibrary.org/obo/FOODON_03490204) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500020 * formed as a result of 'pickling process' (http://purl.obolibrary.org/obo/FOODON_03460190) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03316657c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316657

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03316659c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316659

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03316660c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316660

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190)

f o o d o n 03316661c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316661

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * immersed in 'packed in edible medium' (http://purl.obolibrary.org/obo/FOODON_03480011)

f o o d o n 03316662c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316662

SIREN DB annotation: * has quality 'formulated mix' (http://purl.obolibrary.org/obo/FOODON_03530074)

f o o d o n 03316663c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316663

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has substance added http://purl.obolibrary.org/obo/FOODON_03460163 * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194)

f o o d o n 03316665c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316665

SIREN DB annotation: * surrounded by 'can' (http://purl.obolibrary.org/obo/FOODON_03490204) * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500024 * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03316666c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316666

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'divided or disintegrated' (http://purl.obolibrary.org/obo/FOODON_03430122) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'heart (plant)' (http://purl.obolibrary.org/obo/FOODON_03420162) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03316667c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316667

SIREN DB annotation: * has quality 'heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440022) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'food homogenization or emulsification process' (http://purl.obolibrary.org/obo/FOODON_03460306)

f o o d o n 03316668c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316668

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'ingredient added (TO BE REVISED)' (http://purl.obolibrary.org/obo/FOODON_03460225)

f o o d o n 03316669c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316669

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03316671c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316671

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'cream food product' (http://purl.obolibrary.org/obo/FOODON_00001216) * formed as a result of 'food aeration by whipping' (http://purl.obolibrary.org/obo/FOODON_03460358) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03316672c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316672

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'part of algae or fungus' (http://purl.obolibrary.org/obo/FOODON_03420247) * formed as a result of 'pickling process' (http://purl.obolibrary.org/obo/FOODON_03460190)

f o o d o n 03316673c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316673

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'part of animal' (http://purl.obolibrary.org/obo/FOODON_03420164) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03316674c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316674

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'part of algae or fungus' (http://purl.obolibrary.org/obo/FOODON_03420247)

f o o d o n 03316675c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316675

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'breaded or batter-coated' (http://purl.obolibrary.org/obo/FOODON_03460188) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * formed as a result of 'preservation by quick freezing' (http://purl.obolibrary.org/obo/FOODON_03470132) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186

f o o d o n 03316676c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316676

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'breaded or batter-coated' (http://purl.obolibrary.org/obo/FOODON_03460188) * formed as a result of 'preservation by quick freezing' (http://purl.obolibrary.org/obo/FOODON_03470132) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186

f o o d o n 03316677c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316677

SIREN DB annotation: * has quality 'whole' (http://purl.obolibrary.org/obo/FOODON_03430131) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'breaded or batter-coated' (http://purl.obolibrary.org/obo/FOODON_03460188) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * formed as a result of 'preservation by quick freezing' (http://purl.obolibrary.org/obo/FOODON_03470132) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186

f o o d o n 03316678c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316678

SIREN DB annotation: * has quality 'whole' (http://purl.obolibrary.org/obo/FOODON_03430131) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'breaded or batter-coated' (http://purl.obolibrary.org/obo/FOODON_03460188) * formed as a result of 'preservation by quick freezing' (http://purl.obolibrary.org/obo/FOODON_03470132) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186

f o o d o n 03316679c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316679

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * has substance added 'sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460202)

f o o d o n 03316681c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316681

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'preservation by quick freezing' (http://purl.obolibrary.org/obo/FOODON_03470132)

f o o d o n 03316682c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316682

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'preservation by quick freezing' (http://purl.obolibrary.org/obo/FOODON_03470132)

f o o d o n 03316683c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316683

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'preservation by quick freezing' (http://purl.obolibrary.org/obo/FOODON_03470132)

f o o d o n 03316684c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316684

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190)

f o o d o n 03316685c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316685

SIREN DB annotation: * has quality 'liquid, high viscosity' (http://purl.obolibrary.org/obo/FOODON_03430102) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190)

f o o d o n 03316686c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316686

SIREN DB annotation: * has quality 'liquid, high viscosity' (http://purl.obolibrary.org/obo/FOODON_03430102) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190)

f o o d o n 03316687c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316687

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190)

f o o d o n 03316688c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316688

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190)

f o o d o n 03316690c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316690

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440022) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190)

f o o d o n 03316694c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316694

SIREN DB annotation: * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190)

f o o d o n 03316696c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316696

SIREN DB annotation: * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * http://purl.obolibrary.org/obo/RO_0009005 http://purl.obolibrary.org/obo/FOODON_03411297

f o o d o n 03316697c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316697

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'D-glucose' (http://purl.obolibrary.org/obo/CHEBI_17634) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03316699c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316699

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03316700c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316700

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'semiliquid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430135) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03316701c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316701

SIREN DB annotation: * has quality 'crystal' (http://purl.obolibrary.org/obo/FOODON_03430143) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03316702c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316702

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253)

f o o d o n 03316703c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316703

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253)

f o o d o n 03316704c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316704

SIREN DB annotation: * has quality 'divided or disintegrated' (http://purl.obolibrary.org/obo/FOODON_03430122) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253)

f o o d o n 03316705c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316705

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'ingredient added (TO BE REVISED)' (http://purl.obolibrary.org/obo/FOODON_03460225) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03316706c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316706

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03316707c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316707

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231) * has substance added 'vegetable fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460263) * has substance added http://purl.obolibrary.org/obo/FOODON_03460297

f o o d o n 03316708c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316708

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'partial fat removal process, 50% or more remaining' (http://purl.obolibrary.org/obo/FOODON_03460324) * formed as a result of 'interior bacteria curing process' (http://purl.obolibrary.org/obo/FOODON_03460328)

f o o d o n 03316709c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316709

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'partial fat removal process, 50% or more remaining' (http://purl.obolibrary.org/obo/FOODON_03460324) * formed as a result of 'interior bacteria curing process' (http://purl.obolibrary.org/obo/FOODON_03460328) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151)

f o o d o n 03316710c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316710

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'interior bacteria curing process' (http://purl.obolibrary.org/obo/FOODON_03460328) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151)

f o o d o n 03316711c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316711

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'surface bacteria curing process' (http://purl.obolibrary.org/obo/FOODON_03460327)

f o o d o n 03316712c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316712

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'partial fat removal process, 50% or more remaining' (http://purl.obolibrary.org/obo/FOODON_03460324) * formed as a result of 'surface mold curing process' (http://purl.obolibrary.org/obo/FOODON_03460330)

f o o d o n 03316713c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316713

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'interior bacteria curing process' (http://purl.obolibrary.org/obo/FOODON_03460328) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03316714c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316714

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'interior bacteria curing process' (http://purl.obolibrary.org/obo/FOODON_03460328) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03316715c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316715

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'interior bacteria curing process' (http://purl.obolibrary.org/obo/FOODON_03460328) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03316716c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316716

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'bacteria curing process' (http://purl.obolibrary.org/obo/FOODON_03460326) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03316717c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316717

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'interior bacteria curing process' (http://purl.obolibrary.org/obo/FOODON_03460328)

f o o d o n 03316719c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316719

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238) * formed as a result of 'cooking with fat or oil' (http://purl.obolibrary.org/obo/FOODON_03450024) * formed as a result of 'fat or oil coated' (http://purl.obolibrary.org/obo/FOODON_03460233) * formed as a result of 'preservation by quick freezing' (http://purl.obolibrary.org/obo/FOODON_03470132)

f o o d o n 03316720c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316720

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253)

f o o d o n 03316721c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316721

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'preservation by quick freezing' (http://purl.obolibrary.org/obo/FOODON_03470132)

f o o d o n 03316722c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316722

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'preservation by quick freezing' (http://purl.obolibrary.org/obo/FOODON_03470132)

f o o d o n 03316723c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316723

SIREN DB annotation: * has quality 'liquid, high viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430121) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167)

f o o d o n 03316724c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316724

SIREN DB annotation: * has quality 'liquid, high viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430121) * derives from 'fruit, peel removed' (http://purl.obolibrary.org/obo/FOODON_03420138) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by chemicals' (http://purl.obolibrary.org/obo/FOODON_03470109)

f o o d o n 03316725c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316725

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'interior mold curing process' (http://purl.obolibrary.org/obo/FOODON_03460331)

f o o d o n 03316727c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316727

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'full fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460248) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'surface bacteria curing process' (http://purl.obolibrary.org/obo/FOODON_03460327) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03316728c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316728

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'interior mold curing process' (http://purl.obolibrary.org/obo/FOODON_03460331)

f o o d o n 03316729c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316729

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'ripe or mature' (http://purl.obolibrary.org/obo/FOODON_03530052) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03316730c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316730

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'sliced' (http://purl.obolibrary.org/obo/FOODON_03430137) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel undetermined, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420163) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03316731c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316731

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'divided into segments or wedges' (http://purl.obolibrary.org/obo/FOODON_03430107) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel undetermined, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420163) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03316732c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316732

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel undetermined, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420163) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03316733c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316733

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel undetermined, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420163) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03316734c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316734

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'preservation by quick freezing' (http://purl.obolibrary.org/obo/FOODON_03470132)

f o o d o n 03316735c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316735

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'preservation by quick freezing' (http://purl.obolibrary.org/obo/FOODON_03470132)

f o o d o n 03316736c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316736

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'preservation by quick freezing' (http://purl.obolibrary.org/obo/FOODON_03470132)

f o o d o n 03316737c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316737

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'preservation by quick freezing' (http://purl.obolibrary.org/obo/FOODON_03470132)

f o o d o n 03316738c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316738

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'preservation by quick freezing' (http://purl.obolibrary.org/obo/FOODON_03470132)

f o o d o n 03316739c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316739

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * formed as a result of 'preservation by quick freezing' (http://purl.obolibrary.org/obo/FOODON_03470132)

f o o d o n 03316741c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316741

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'partial fat removal process, 50% or more remaining' (http://purl.obolibrary.org/obo/FOODON_03460324) * formed as a result of 'interior bacteria curing process' (http://purl.obolibrary.org/obo/FOODON_03460328)

f o o d o n 03316742c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316742

SIREN DB annotation: * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014)

f o o d o n 03316743c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316743

SIREN DB annotation: * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138)

f o o d o n 03316744c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316744

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'floret or flower' (http://purl.obolibrary.org/obo/FOODON_03420237) * formed as a result of 'preservation by quick freezing' (http://purl.obolibrary.org/obo/FOODON_03470132)

f o o d o n 03316745c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316745

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'seed on cob, with or without husk' (http://purl.obolibrary.org/obo/FOODON_03420242) * formed as a result of 'preservation by quick freezing' (http://purl.obolibrary.org/obo/FOODON_03470132)

f o o d o n 03316746c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316746

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'preservation by quick freezing' (http://purl.obolibrary.org/obo/FOODON_03470132)

f o o d o n 03316748c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316748

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03316750c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316750

SIREN DB annotation: * has quality 'liquid, high viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430121) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229)

f o o d o n 03316751c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316751

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240) * formed as a result of 'preservation by quick freezing' (http://purl.obolibrary.org/obo/FOODON_03470132)

f o o d o n 03316752c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316752

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440022) * derives from 'milk or milk component' (http://purl.obolibrary.org/obo/FOODON_03420113) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'partial fat removal process, 50% or more remaining' (http://purl.obolibrary.org/obo/FOODON_03460324)

f o o d o n 03316753c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316753

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'salted' (http://purl.obolibrary.org/obo/FOODON_03460173)

f o o d o n 03316754c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316754

SIREN DB annotation: * has quality 'crystal' (http://purl.obolibrary.org/obo/FOODON_03430143) * derives from 'fructose' (http://purl.obolibrary.org/obo/CHEBI_28757) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03316755c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316755

SIREN DB annotation: * has quality 'medium ground' (http://purl.obolibrary.org/obo/FOODON_03430117) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'D-glucose' (http://purl.obolibrary.org/obo/CHEBI_17634) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03316756c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316756

SIREN DB annotation: * has quality 'crystal' (http://purl.obolibrary.org/obo/FOODON_03430143) * derives from 'D-glucose' (http://purl.obolibrary.org/obo/CHEBI_17634) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03316757c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316757

SIREN DB annotation: * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108)

f o o d o n 03316758c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316758

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * immersed in 'packed in water' (http://purl.obolibrary.org/obo/FOODON_03480017)

f o o d o n 03316759c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316759

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has substance added 'sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460202)

f o o d o n 03316763c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316763

SIREN DB annotation: * derives from 'extract, concentrate or isolate of plant or animal' (http://purl.obolibrary.org/obo/FOODON_03420228) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138)

f o o d o n 03316767c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316767

SIREN DB annotation: * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184 * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231) * has substance added 'vegetable fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460263)

f o o d o n 03316768c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316768

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231) * has substance added 'vegetable fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460263)

f o o d o n 03316769c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316769

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231) * has substance added 'vegetable fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460263)

f o o d o n 03316770c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316770

SIREN DB annotation: * has quality 'heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440022) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'full fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460248) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184 * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03316771c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316771

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03316772c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316772

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'partial fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460247) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03316773c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316773

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184 * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03316774c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316774

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'breaded or batter-coated' (http://purl.obolibrary.org/obo/FOODON_03460188) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152)

f o o d o n 03316775c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316775

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'full fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460248) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'vitamin A' (http://purl.obolibrary.org/obo/CHEBI_12777) * has substance added 'vitamin D' (http://purl.obolibrary.org/obo/CHEBI_27300)

f o o d o n 03316776c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316776

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440022) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'partial fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460247)

f o o d o n 03316777c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316777

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03316778c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316778

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440022) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101) * formed as a result of 'partial fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460247)

f o o d o n 03316779c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316779

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440022) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'full fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460248)

f o o d o n 03316780c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316780

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440022) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101) * formed as a result of 'full fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460248)

f o o d o n 03316781c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316781

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108)

f o o d o n 03316782c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316782

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108)

f o o d o n 03316784c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316784

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'liquid, high viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430121) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * formed as a result of 'water removal to reconstitution ratio 3 plus 1 or higher' (http://purl.obolibrary.org/obo/FOODON_03460112) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03316786c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316786

SIREN DB annotation: * has quality 'liquid, low viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430114) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * formed as a result of 'preservation by chemicals' (http://purl.obolibrary.org/obo/FOODON_03470109)

f o o d o n 03316787c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316787

SIREN DB annotation: * has quality 'liquid, high viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430121) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03316788c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316788

SIREN DB annotation: * has quality 'liquid, high viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430121) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by chemicals' (http://purl.obolibrary.org/obo/FOODON_03470109)

f o o d o n 03316789c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316789

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'liquid, low viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430114) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03316790c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316790

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03316791c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316791

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03316792c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316792

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03316793c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316793

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present' (http://purl.obolibrary.org/obo/FOODON_03420137)

f o o d o n 03316794c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316794

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03316795c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316795

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108)

f o o d o n 03316796c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316796

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03316797c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316797

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108)

f o o d o n 03316798c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316798

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present' (http://purl.obolibrary.org/obo/FOODON_03420137) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03316799c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316799

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'divided into halves, quarters or segments' (http://purl.obolibrary.org/obo/FOODON_03430133) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108)

f o o d o n 03316800c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316800

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108)

f o o d o n 03316802c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316802

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'nicotinic acid' (http://purl.obolibrary.org/obo/CHEBI_15940) * has substance added 'riboflavin' (http://purl.obolibrary.org/obo/CHEBI_17015) * has substance added 'iron added' (http://purl.obolibrary.org/obo/FOODON_03460181) * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has substance added http://purl.obolibrary.org/obo/FOODON_03460309

f o o d o n 03316803c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316803

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * has substance added 'nicotinic acid' (http://purl.obolibrary.org/obo/CHEBI_15940) * has substance added 'riboflavin' (http://purl.obolibrary.org/obo/CHEBI_17015) * has substance added 'protein added' (http://purl.obolibrary.org/obo/FOODON_03460164) * has substance added 'iron added' (http://purl.obolibrary.org/obo/FOODON_03460181) * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has substance added http://purl.obolibrary.org/obo/FOODON_03460309

f o o d o n 03316804c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316804

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'nicotinic acid' (http://purl.obolibrary.org/obo/CHEBI_15940) * has substance added 'riboflavin' (http://purl.obolibrary.org/obo/CHEBI_17015) * has substance added 'protein added' (http://purl.obolibrary.org/obo/FOODON_03460164) * has substance added 'iron added' (http://purl.obolibrary.org/obo/FOODON_03460181) * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has substance added http://purl.obolibrary.org/obo/FOODON_03460309

f o o d o n 03316805c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316805

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'nicotinic acid' (http://purl.obolibrary.org/obo/CHEBI_15940) * has substance added 'riboflavin' (http://purl.obolibrary.org/obo/CHEBI_17015) * has substance added 'protein added' (http://purl.obolibrary.org/obo/FOODON_03460164) * has substance added 'iron added' (http://purl.obolibrary.org/obo/FOODON_03460181) * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has substance added http://purl.obolibrary.org/obo/FOODON_03460309

f o o d o n 03316806c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316806

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'cream food product' (http://purl.obolibrary.org/obo/FOODON_00001216) * formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184

f o o d o n 03316808c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316808

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184

f o o d o n 03316809c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316809

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184

f o o d o n 03316811c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316811

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'full fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460248) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184

f o o d o n 03316812c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316812

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'full fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460248) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184

f o o d o n 03316814c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316814

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'full fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460248) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'nicotinic acid' (http://purl.obolibrary.org/obo/CHEBI_15940) * has substance added 'riboflavin' (http://purl.obolibrary.org/obo/CHEBI_17015) * has substance added 'iron added' (http://purl.obolibrary.org/obo/FOODON_03460181) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184 * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has substance added http://purl.obolibrary.org/obo/FOODON_03460309

f o o d o n 03316815c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316815

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'full fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460248) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'nicotinic acid' (http://purl.obolibrary.org/obo/CHEBI_15940) * has substance added 'riboflavin' (http://purl.obolibrary.org/obo/CHEBI_17015) * has substance added 'iron added' (http://purl.obolibrary.org/obo/FOODON_03460181) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184 * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has substance added http://purl.obolibrary.org/obo/FOODON_03460309

f o o d o n 03316817c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316817

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212

f o o d o n 03316818c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316818

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212

f o o d o n 03316820c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316820

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'nicotinic acid' (http://purl.obolibrary.org/obo/CHEBI_15940) * has substance added 'riboflavin' (http://purl.obolibrary.org/obo/CHEBI_17015) * has substance added 'iron added' (http://purl.obolibrary.org/obo/FOODON_03460181) * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added http://purl.obolibrary.org/obo/FOODON_03460309

f o o d o n 03316821c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316821

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'nicotinic acid' (http://purl.obolibrary.org/obo/CHEBI_15940) * has substance added 'riboflavin' (http://purl.obolibrary.org/obo/CHEBI_17015) * has substance added 'iron added' (http://purl.obolibrary.org/obo/FOODON_03460181) * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added http://purl.obolibrary.org/obo/FOODON_03460309

f o o d o n 03316823c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316823

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03316824c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316824

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03316826c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316826

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186

f o o d o n 03316827c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316827

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added http://purl.obolibrary.org/obo/FOODON_03460338

f o o d o n 03316828c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316828

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186

f o o d o n 03316829c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316829

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'nicotinic acid' (http://purl.obolibrary.org/obo/CHEBI_15940) * has substance added 'riboflavin' (http://purl.obolibrary.org/obo/CHEBI_17015) * has substance added 'iron added' (http://purl.obolibrary.org/obo/FOODON_03460181) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has substance added http://purl.obolibrary.org/obo/FOODON_03460309

f o o d o n 03316830c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316830

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'nicotinic acid' (http://purl.obolibrary.org/obo/CHEBI_15940) * has substance added 'riboflavin' (http://purl.obolibrary.org/obo/CHEBI_17015) * has substance added 'iron added' (http://purl.obolibrary.org/obo/FOODON_03460181) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has substance added http://purl.obolibrary.org/obo/FOODON_03460309

f o o d o n 03316831c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316831

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'nicotinic acid' (http://purl.obolibrary.org/obo/CHEBI_15940) * has substance added 'riboflavin' (http://purl.obolibrary.org/obo/CHEBI_17015) * has substance added 'iron added' (http://purl.obolibrary.org/obo/FOODON_03460181) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has substance added http://purl.obolibrary.org/obo/FOODON_03460309

f o o d o n 03316833c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316833

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added http://purl.obolibrary.org/obo/FOODON_03460212

f o o d o n 03316834c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316834

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added http://purl.obolibrary.org/obo/FOODON_03460212

f o o d o n 03316836c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316836

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'nicotinic acid' (http://purl.obolibrary.org/obo/CHEBI_15940) * has substance added 'riboflavin' (http://purl.obolibrary.org/obo/CHEBI_17015) * has substance added 'iron added' (http://purl.obolibrary.org/obo/FOODON_03460181) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added http://purl.obolibrary.org/obo/FOODON_03460309

f o o d o n 03316837c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316837

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'nicotinic acid' (http://purl.obolibrary.org/obo/CHEBI_15940) * has substance added 'riboflavin' (http://purl.obolibrary.org/obo/CHEBI_17015) * has substance added 'iron added' (http://purl.obolibrary.org/obo/FOODON_03460181) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added http://purl.obolibrary.org/obo/FOODON_03460309

f o o d o n 03316839c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316839

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added http://purl.obolibrary.org/obo/FOODON_03460338

f o o d o n 03316840c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316840

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added http://purl.obolibrary.org/obo/FOODON_03460338

f o o d o n 03316841c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316841

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'food bromination process' (http://purl.obolibrary.org/obo/FOODON_03460276) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'nicotinic acid' (http://purl.obolibrary.org/obo/CHEBI_15940) * has substance added 'riboflavin' (http://purl.obolibrary.org/obo/CHEBI_17015) * has substance added 'iron added' (http://purl.obolibrary.org/obo/FOODON_03460181) * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has substance added http://purl.obolibrary.org/obo/FOODON_03460309

f o o d o n 03316842c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316842

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'food phosphating process' (http://purl.obolibrary.org/obo/FOODON_03460278) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03316843c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316843

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'nicotinic acid' (http://purl.obolibrary.org/obo/CHEBI_15940) * has substance added 'riboflavin' (http://purl.obolibrary.org/obo/CHEBI_17015) * has substance added 'iron added' (http://purl.obolibrary.org/obo/FOODON_03460181) * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has substance added http://purl.obolibrary.org/obo/FOODON_03460309 * has substance added 'chemical leavening agent added' (http://purl.obolibrary.org/obo/FOODON_03460351) * has consumer 'vitamin- or mineral-related claim or use' (http://purl.obolibrary.org/obo/FOODON_03510095)

f o o d o n 03316844c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316844

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03316845c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316845

SIREN DB annotation: * has quality 'medium ground' (http://purl.obolibrary.org/obo/FOODON_03430117) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'chemical leavening agent added' (http://purl.obolibrary.org/obo/FOODON_03460351)

f o o d o n 03316846c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316846

SIREN DB annotation: * has quality 'medium ground' (http://purl.obolibrary.org/obo/FOODON_03430117) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'chemical leavening agent added' (http://purl.obolibrary.org/obo/FOODON_03460351)

f o o d o n 03316847c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316847

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'bacteria curing process' (http://purl.obolibrary.org/obo/FOODON_03460326)

f o o d o n 03316848c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316848

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'interior bacteria curing process' (http://purl.obolibrary.org/obo/FOODON_03460328)

f o o d o n 03316849c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316849

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'interior bacteria curing process' (http://purl.obolibrary.org/obo/FOODON_03460328) * has consumer 'low sodium food' (http://purl.obolibrary.org/obo/FOODON_03510156)

f o o d o n 03316850c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316850

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184

f o o d o n 03316851c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316851

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03316852c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316852

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256)

f o o d o n 03316853c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316853

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'interior bacteria curing process' (http://purl.obolibrary.org/obo/FOODON_03460328)

f o o d o n 03316854c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316854

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'interior bacteria curing process' (http://purl.obolibrary.org/obo/FOODON_03460328) * has consumer 'low sodium food' (http://purl.obolibrary.org/obo/FOODON_03510156)

f o o d o n 03316858c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316858

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107)

f o o d o n 03316859c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316859

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253)

f o o d o n 03316860c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316860

SIREN DB annotation: * has quality 'divided or disintegrated' (http://purl.obolibrary.org/obo/FOODON_03430122) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253)

f o o d o n 03316861c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316861

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'interior bacteria curing process' (http://purl.obolibrary.org/obo/FOODON_03460328) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03316862c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316862

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107)

f o o d o n 03316863c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316863

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'interior bacteria curing process' (http://purl.obolibrary.org/obo/FOODON_03460328)

f o o d o n 03316864c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316864

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'interior mold curing process' (http://purl.obolibrary.org/obo/FOODON_03460331)

f o o d o n 03316865c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316865

SIREN DB annotation: * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147 * has substance added http://purl.obolibrary.org/obo/FOODON_03460191 * has substance added http://purl.obolibrary.org/obo/FOODON_03460212

f o o d o n 03316866c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316866

SIREN DB annotation: * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147 * has substance added http://purl.obolibrary.org/obo/FOODON_03460191 * has substance added http://purl.obolibrary.org/obo/FOODON_03460212

f o o d o n 03316867c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316867

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212

f o o d o n 03316868c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316868

SIREN DB annotation: * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147 * has substance added http://purl.obolibrary.org/obo/FOODON_03460191 * has substance added http://purl.obolibrary.org/obo/FOODON_03460212

f o o d o n 03316869c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316869

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'food added' (http://purl.obolibrary.org/obo/FOODON_03460180)

f o o d o n 03316873c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316873

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'full fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460248) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253)

f o o d o n 03316874c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316874

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245)

f o o d o n 03316875c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316875

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440022) * derives from 'cream food product' (http://purl.obolibrary.org/obo/FOODON_00001216) * formed as a result of 'ultra pasteurization (up) by heat' (http://purl.obolibrary.org/obo/FOODON_03470148)

f o o d o n 03316877c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316877

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03316878c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316878

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253)

f o o d o n 03316879c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316879

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186

f o o d o n 03316881c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316881

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'blood' (http://purl.obolibrary.org/obo/UBERON_0000178) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03316883c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316883

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'preservation by quick freezing' (http://purl.obolibrary.org/obo/FOODON_03470132)

f o o d o n 03316884c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316884

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'broiling or grilling' (http://purl.obolibrary.org/obo/FOODON_03450006)

f o o d o n 03316885c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316885

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'preservation by quick freezing' (http://purl.obolibrary.org/obo/FOODON_03470132)

f o o d o n 03316886c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316886

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238) * formed as a result of 'preservation by quick freezing' (http://purl.obolibrary.org/obo/FOODON_03470132)

f o o d o n 03316887c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316887

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'fruit, peel removed' (http://purl.obolibrary.org/obo/FOODON_03420138)

f o o d o n 03316888c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316888

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) * formed as a result of 'preservation by quick freezing' (http://purl.obolibrary.org/obo/FOODON_03470132)

f o o d o n 03316889c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316889

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'preservation by quick freezing' (http://purl.obolibrary.org/obo/FOODON_03470132)

f o o d o n 03316890c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316890

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'preservation by quick freezing' (http://purl.obolibrary.org/obo/FOODON_03470132)

f o o d o n 03316891c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316891

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03316892c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316892

SIREN DB annotation: * has quality 'semiliquid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430135) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174)

f o o d o n 03316893c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316893

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158)

f o o d o n 03316895c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316895

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has consumer 'infant or toddler consumer' (http://purl.obolibrary.org/obo/FOODON_03510020)

f o o d o n 03316896c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316896

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has consumer 'infant or toddler consumer' (http://purl.obolibrary.org/obo/FOODON_03510020)

f o o d o n 03316899c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316899

SIREN DB annotation: * has consumer 'nutrition-related claim or use' (http://purl.obolibrary.org/obo/FOODON_03510065)

f o o d o n 03316901c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316901

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * formed as a result of 'food aeration process' (http://purl.obolibrary.org/obo/FOODON_03460178) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03316904c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316904

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'whole plant or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420150) * has substance added 'salt added' (http://purl.obolibrary.org/obo/FOODON_03460367)

f o o d o n 03316905c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316905

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03316906c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316906

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03316908c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316908

SIREN DB annotation: * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132)

f o o d o n 03316909c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316909

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208)

f o o d o n 03316910c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316910

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03316911c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316911

SIREN DB annotation: * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240)

f o o d o n 03316912c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316912

SIREN DB annotation: * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155)

f o o d o n 03316913c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316913

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03316914c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316914

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'animal body or body part' (http://purl.obolibrary.org/obo/FOODON_03420127) * formed as a result of 'smoked or smoke-flavored' (http://purl.obolibrary.org/obo/FOODON_03460172)

f o o d o n 03316915c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316915

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'smoked or smoke-flavored' (http://purl.obolibrary.org/obo/FOODON_03460172) * formed as a result of 'preservation by smoking' (http://purl.obolibrary.org/obo/FOODON_03470106) * immersed in 'vacuum-packed' (http://purl.obolibrary.org/obo/FOODON_03480027)

f o o d o n 03316916c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316916

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'broiling or grilling' (http://purl.obolibrary.org/obo/FOODON_03450006) * immersed in 'vacuum-packed' (http://purl.obolibrary.org/obo/FOODON_03480027)

f o o d o n 03316917c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316917

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100)

f o o d o n 03316918c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316918

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03316920c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316920

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103) * formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) * has substance added 'barley plant as food source' (http://purl.obolibrary.org/obo/FOODON_03411230)

f o o d o n 03316922c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316922

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'albumen' (http://purl.obolibrary.org/obo/UBERON_0008944) * formed as a result of 'preservation by quick freezing' (http://purl.obolibrary.org/obo/FOODON_03470132)

f o o d o n 03316923c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316923

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03316926c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316926

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'pod containing small, immature seed' (http://purl.obolibrary.org/obo/FOODON_03420169) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151)

f o o d o n 03316927c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316927

SIREN DB annotation: * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * formed as a result of 'food homogenization or emulsification process' (http://purl.obolibrary.org/obo/FOODON_03460306)

f o o d o n 03316928c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316928

SIREN DB annotation: * has quality 'divided or disintegrated' (http://purl.obolibrary.org/obo/FOODON_03430122) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03316929c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316929

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03316931c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316931

SIREN DB annotation: * has quality 'formulated mix' (http://purl.obolibrary.org/obo/FOODON_03530074) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'fat substitution process' (http://purl.obolibrary.org/obo/FOODON_03460208) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03316934c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316934

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'smoked or smoke-flavored' (http://purl.obolibrary.org/obo/FOODON_03460172) * formed as a result of 'preservation by smoking' (http://purl.obolibrary.org/obo/FOODON_03470106)

f o o d o n 03316935c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316935

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'smoked or smoke-flavored' (http://purl.obolibrary.org/obo/FOODON_03460172) * formed as a result of 'preservation by salting' (http://purl.obolibrary.org/obo/FOODON_03470103) * has substance added 'salt added' (http://purl.obolibrary.org/obo/FOODON_03460367)

f o o d o n 03316937c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316937

SIREN DB annotation: * has quality 'medium ground' (http://purl.obolibrary.org/obo/FOODON_03430117) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'decaffeination process' (http://purl.obolibrary.org/obo/FOODON_03460140) * formed as a result of 'roasting seed process' (http://purl.obolibrary.org/obo/FOODON_03460391) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03316939c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316939

SIREN DB annotation: * has quality 'medium ground' (http://purl.obolibrary.org/obo/FOODON_03430117) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'decaffeination process' (http://purl.obolibrary.org/obo/FOODON_03460140) * formed as a result of 'instantizing process' (http://purl.obolibrary.org/obo/FOODON_03460169) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03316940c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316940

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'interior bacteria curing process' (http://purl.obolibrary.org/obo/FOODON_03460328)

f o o d o n 03316941c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316941

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'interior bacteria curing process' (http://purl.obolibrary.org/obo/FOODON_03460328)

f o o d o n 03316944c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316944

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03316946c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316946

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440022) * derives from 'whey' (http://purl.obolibrary.org/obo/FOODON_03420244) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138)

f o o d o n 03316948c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316948

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03316953c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316953

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * has substance added 'nicotinic acid' (http://purl.obolibrary.org/obo/CHEBI_15940) * has substance added 'riboflavin' (http://purl.obolibrary.org/obo/CHEBI_17015) * has substance added 'iron added' (http://purl.obolibrary.org/obo/FOODON_03460181) * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added http://purl.obolibrary.org/obo/FOODON_03460309

f o o d o n 03316956c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316956

SIREN DB annotation: * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194)

f o o d o n 03316957c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316957

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added http://purl.obolibrary.org/obo/FOODON_03460212

f o o d o n 03316958c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316958

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added http://purl.obolibrary.org/obo/FOODON_03460212

f o o d o n 03316959c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316959

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * has substance added 'nicotinic acid' (http://purl.obolibrary.org/obo/CHEBI_15940) * has substance added 'riboflavin' (http://purl.obolibrary.org/obo/CHEBI_17015) * has substance added 'iron added' (http://purl.obolibrary.org/obo/FOODON_03460181) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has substance added http://purl.obolibrary.org/obo/FOODON_03460309

f o o d o n 03316960c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316960

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * has substance added 'nicotinic acid' (http://purl.obolibrary.org/obo/CHEBI_15940) * has substance added 'riboflavin' (http://purl.obolibrary.org/obo/CHEBI_17015) * has substance added 'iron added' (http://purl.obolibrary.org/obo/FOODON_03460181) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added http://purl.obolibrary.org/obo/FOODON_03460309

f o o d o n 03316961c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316961

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * has substance added 'nicotinic acid' (http://purl.obolibrary.org/obo/CHEBI_15940) * has substance added 'riboflavin' (http://purl.obolibrary.org/obo/CHEBI_17015) * has substance added 'iron added' (http://purl.obolibrary.org/obo/FOODON_03460181) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added http://purl.obolibrary.org/obo/FOODON_03460309

f o o d o n 03316962c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316962

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'flavoring added, artificial' (http://purl.obolibrary.org/obo/FOODON_03460228) * has substance added 'wheat plant as food source' (http://purl.obolibrary.org/obo/FOODON_03411312) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186

f o o d o n 03316966c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316966

SIREN DB annotation: * has consumer 'dietary claim or use' (http://purl.obolibrary.org/obo/FOODON_03510023)

f o o d o n 03316968c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316968

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added 'gelatin added' (http://purl.obolibrary.org/obo/FOODON_03460165)

f o o d o n 03316969c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316969

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'preservation by chilling or freezing' (http://purl.obolibrary.org/obo/FOODON_03470142) * has substance added 'starch added' (http://purl.obolibrary.org/obo/FOODON_03460146) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03316970c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316970

SIREN DB annotation: * formed as a result of 'preservation by chilling' (http://purl.obolibrary.org/obo/FOODON_03470131)

f o o d o n 03316971c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316971

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232)

f o o d o n 03316974c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316974

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * immersed in 'packed in sweetened liquid' (http://purl.obolibrary.org/obo/FOODON_03480023)

f o o d o n 03316975c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316975

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'preservation by adding sugar' (http://purl.obolibrary.org/obo/FOODON_03470146) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has consumer 'reduced energy food' (http://purl.obolibrary.org/obo/FOODON_03510034)

f o o d o n 03316976c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316976

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'smoked or smoke-flavored' (http://purl.obolibrary.org/obo/FOODON_03460172) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'preservation by smoking' (http://purl.obolibrary.org/obo/FOODON_03470106)

f o o d o n 03316977c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316977

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03316979c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316979

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added 'water addition process' (http://purl.obolibrary.org/obo/FOODON_03460148)

f o o d o n 03316980c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316980

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500016 * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03316981c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316981

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'sliced' (http://purl.obolibrary.org/obo/FOODON_03430137) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500016 * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03316982c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316982

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'germinated or sprouted seed' (http://purl.obolibrary.org/obo/FOODON_03420102) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'carbonated by fermentation' (http://purl.obolibrary.org/obo/FOODON_03460246) * formed as a result of 'full alcohol removal process' (http://purl.obolibrary.org/obo/FOODON_03460286) * formed as a result of 'preservation by filtration' (http://purl.obolibrary.org/obo/FOODON_03470121)

f o o d o n 03316983c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316983

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'pickling process' (http://purl.obolibrary.org/obo/FOODON_03460190)

f o o d o n 03316985c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316985

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03316988c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316988

SIREN DB annotation: * derives from 'organ meat, urogenital system' (http://purl.obolibrary.org/obo/FOODON_03420145)

f o o d o n 03316989c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316989

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'animal body or body part' (http://purl.obolibrary.org/obo/FOODON_03420127)

f o o d o n 03316992c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316992

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'candying process' (http://purl.obolibrary.org/obo/FOODON_03460182) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03316998c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316998

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added 'gum added' (http://purl.obolibrary.org/obo/FOODON_03460375)

f o o d o n 03316999c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03316999

SIREN DB annotation: * surrounded by 'plastic container' (http://purl.obolibrary.org/obo/FOODON_03490172) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500036

f o o d o n 03317000c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317000

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'whole plant or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420150) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03317001c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317001

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155)

f o o d o n 03317002c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317002

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03317003c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317003

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03317006c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317006

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268)

f o o d o n 03317007c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317007

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103) * has consumer 'processing-related claim or use' (http://purl.obolibrary.org/obo/FOODON_03510119)

f o o d o n 03317008c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317008

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'animal body or body part' (http://purl.obolibrary.org/obo/FOODON_03420127)

f o o d o n 03317009c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317009

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440022) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03317011c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317011

SIREN DB annotation: * derives from 'casein' (http://purl.obolibrary.org/obo/FOODON_03420180)

f o o d o n 03317012c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317012

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * has substance added 'sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460202)

f o o d o n 03317013c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317013

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * has consumer 'unsweetened claim or use' (http://purl.obolibrary.org/obo/FOODON_03510105)

f o o d o n 03317014c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317014

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * has substance added 'sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460202)

f o o d o n 03317015c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317015

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * has consumer 'unsweetened claim or use' (http://purl.obolibrary.org/obo/FOODON_03510105)

f o o d o n 03317016c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317016

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'cream food product' (http://purl.obolibrary.org/obo/FOODON_00001216)

f o o d o n 03317017c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317017

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * has quality 'heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440022) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'starch added' (http://purl.obolibrary.org/obo/FOODON_03460146) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158)

f o o d o n 03317018c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317018

SIREN DB annotation: * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119)

f o o d o n 03317019c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317019

SIREN DB annotation: * derives from 'casein' (http://purl.obolibrary.org/obo/FOODON_03420180)

f o o d o n 03317020c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317020

SIREN DB annotation: * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) * has substance added 'starch added' (http://purl.obolibrary.org/obo/FOODON_03460146) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158)

f o o d o n 03317023c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317023

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158)

f o o d o n 03317024c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317024

SIREN DB annotation: * has quality 'divided or disintegrated' (http://purl.obolibrary.org/obo/FOODON_03430122) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * has substance added 'sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460202) * has substance added 'stabilizer added' (http://purl.obolibrary.org/obo/FOODON_03460368)

f o o d o n 03317025c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317025

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'cream food product' (http://purl.obolibrary.org/obo/FOODON_00001216) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03317027c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317027

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138)

f o o d o n 03317029c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317029

SIREN DB annotation: * has quality 'liquid, high viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430121) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * formed as a result of 'water removal to reconstitution ratio 1 plus 1' (http://purl.obolibrary.org/obo/FOODON_03460114)

f o o d o n 03317031c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317031

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151)

f o o d o n 03317032c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317032

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'rehydration process' (http://purl.obolibrary.org/obo/FOODON_03460259)

f o o d o n 03317033c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317033

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'rehydration process' (http://purl.obolibrary.org/obo/FOODON_03460259)

f o o d o n 03317034c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317034

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184

f o o d o n 03317037c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317037

SIREN DB annotation: * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has consumer 'no sugars added claim or use' (http://purl.obolibrary.org/obo/FOODON_03510091)

f o o d o n 03317040c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317040

SIREN DB annotation: * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'full fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460248)

f o o d o n 03317041c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317041

SIREN DB annotation: * has quality 'whole' (http://purl.obolibrary.org/obo/FOODON_03430131) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03317042c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317042

SIREN DB annotation: * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * has consumer 'no sugars added claim or use' (http://purl.obolibrary.org/obo/FOODON_03510091)

f o o d o n 03317043c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317043

SIREN DB annotation: * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * has consumer 'no sugars added claim or use' (http://purl.obolibrary.org/obo/FOODON_03510091)

f o o d o n 03317044c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317044

SIREN DB annotation: * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) * has consumer 'no sugars added claim or use' (http://purl.obolibrary.org/obo/FOODON_03510091)

f o o d o n 03317045c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317045

SIREN DB annotation: * derives from 'egg' (http://purl.obolibrary.org/obo/FOODON_03420194) * has consumer 'no sugars added claim or use' (http://purl.obolibrary.org/obo/FOODON_03510091)

f o o d o n 03317046c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317046

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has consumer 'no sugars added claim or use' (http://purl.obolibrary.org/obo/FOODON_03510091)

f o o d o n 03317047c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317047

SIREN DB annotation: * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * has consumer 'no sugars added claim or use' (http://purl.obolibrary.org/obo/FOODON_03510091)

f o o d o n 03317048c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317048

SIREN DB annotation: * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * has consumer 'no sugars added claim or use' (http://purl.obolibrary.org/obo/FOODON_03510091)

f o o d o n 03317049c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317049

SIREN DB annotation: * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * has consumer 'no sugars added claim or use' (http://purl.obolibrary.org/obo/FOODON_03510091)

f o o d o n 03317050c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317050

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has consumer 'no sugars added claim or use' (http://purl.obolibrary.org/obo/FOODON_03510091)

f o o d o n 03317051c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317051

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * has consumer 'no sugars added claim or use' (http://purl.obolibrary.org/obo/FOODON_03510091)

f o o d o n 03317052c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317052

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has consumer 'no sugars added claim or use' (http://purl.obolibrary.org/obo/FOODON_03510091)

f o o d o n 03317053c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317053

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * has consumer 'no sugars added claim or use' (http://purl.obolibrary.org/obo/FOODON_03510091)

f o o d o n 03317054c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317054

SIREN DB annotation: * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * has consumer 'no sugars added claim or use' (http://purl.obolibrary.org/obo/FOODON_03510091)

f o o d o n 03317055c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317055

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * has consumer 'no sugars added claim or use' (http://purl.obolibrary.org/obo/FOODON_03510091)

f o o d o n 03317056c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317056

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'starch' (http://purl.obolibrary.org/obo/FOODON_03420203) * has consumer 'no sugars added claim or use' (http://purl.obolibrary.org/obo/FOODON_03510091)

f o o d o n 03317057c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317057

SIREN DB annotation: * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * has consumer 'no sugars added claim or use' (http://purl.obolibrary.org/obo/FOODON_03510091)

f o o d o n 03317058c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317058

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * has consumer 'no sugars added claim or use' (http://purl.obolibrary.org/obo/FOODON_03510091)

f o o d o n 03317059c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317059

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * has consumer 'no sugars added claim or use' (http://purl.obolibrary.org/obo/FOODON_03510091)

f o o d o n 03317060c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317060

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) * has consumer 'no sugars added claim or use' (http://purl.obolibrary.org/obo/FOODON_03510091)

f o o d o n 03317061c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317061

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144)

f o o d o n 03317062c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317062

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * has consumer 'no sugars added claim or use' (http://purl.obolibrary.org/obo/FOODON_03510091)

f o o d o n 03317066c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317066

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03317067c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317067

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03317069c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317069

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'gelatin added' (http://purl.obolibrary.org/obo/FOODON_03460165)

f o o d o n 03317070c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317070

SIREN DB annotation: * has quality 'formulated mix' (http://purl.obolibrary.org/obo/FOODON_03530074) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * has substance added 'stabilizer added' (http://purl.obolibrary.org/obo/FOODON_03460368)

f o o d o n 03317071c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317071

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * has consumer 'no sugars added claim or use' (http://purl.obolibrary.org/obo/FOODON_03510091)

f o o d o n 03317072c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317072

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * has consumer 'no sugars added claim or use' (http://purl.obolibrary.org/obo/FOODON_03510091)

f o o d o n 03317073c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317073

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * has consumer 'no sugars added claim or use' (http://purl.obolibrary.org/obo/FOODON_03510091)

f o o d o n 03317074c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317074

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * has consumer 'no sugars added claim or use' (http://purl.obolibrary.org/obo/FOODON_03510091)

f o o d o n 03317076c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317076

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238)

f o o d o n 03317077c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317077

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'root, tuber or bulb, with peel' (http://purl.obolibrary.org/obo/FOODON_03420239)

f o o d o n 03317080c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317080

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added http://purl.obolibrary.org/obo/FOODON_03460279

f o o d o n 03317081c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317081

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has consumer 'no sugars added claim or use' (http://purl.obolibrary.org/obo/FOODON_03510091)

f o o d o n 03317089c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317089

SIREN DB annotation: * has consumer 'nutrition-related claim or use' (http://purl.obolibrary.org/obo/FOODON_03510065)

f o o d o n 03317090c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317090

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'formulated mix' (http://purl.obolibrary.org/obo/FOODON_03530074) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03317091c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317091

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'dry mix' (http://purl.obolibrary.org/obo/FOODON_03530090) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03317092c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317092

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has substance added 'sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460202)

f o o d o n 03317093c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317093

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'beverage base' (http://purl.obolibrary.org/obo/FOODON_03530088) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03317094c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317094

SIREN DB annotation: * has consumer 'infant or toddler consumer' (http://purl.obolibrary.org/obo/FOODON_03510020) * has consumer 'preservative-related claim or use' (http://purl.obolibrary.org/obo/FOODON_03510110)

f o o d o n 03317095c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317095

SIREN DB annotation: * has quality 'liquid, low viscosity' (http://purl.obolibrary.org/obo/FOODON_03430109) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'lactose' (http://purl.obolibrary.org/obo/CHEBI_17716) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03317096c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317096

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147 * has consumer 'no sugars added claim or use' (http://purl.obolibrary.org/obo/FOODON_03510091)

f o o d o n 03317097c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317097

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has consumer 'no sugars added claim or use' (http://purl.obolibrary.org/obo/FOODON_03510091)

f o o d o n 03317098c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317098

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has quality 'beverage base' (http://purl.obolibrary.org/obo/FOODON_03530088) * has consumer 'no sugars added claim or use' (http://purl.obolibrary.org/obo/FOODON_03510091)

f o o d o n 03317099c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317099

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'beverage base, dry' (http://purl.obolibrary.org/obo/FOODON_03530089) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has consumer 'no sugars added claim or use' (http://purl.obolibrary.org/obo/FOODON_03510091)

f o o d o n 03317101c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317101

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03317102c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317102

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'animal body or body part' (http://purl.obolibrary.org/obo/FOODON_03420127)

f o o d o n 03317103c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317103

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03317107c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317107

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'plant above surface, excluding fruit and seed' (http://purl.obolibrary.org/obo/FOODON_03420144) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03317108c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317108

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03317115c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317115

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has consumer 'no sugars added claim or use' (http://purl.obolibrary.org/obo/FOODON_03510091)

f o o d o n 03317117c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317117

SIREN DB annotation: * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190)

f o o d o n 03317118c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317118

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240)

f o o d o n 03317119c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317119

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel removed' (http://purl.obolibrary.org/obo/FOODON_03420138)

f o o d o n 03317120c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317120

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03317121c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317121

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel removed' (http://purl.obolibrary.org/obo/FOODON_03420138) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03317122c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317122

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440022) * derives from 'fruit, peel removed' (http://purl.obolibrary.org/obo/FOODON_03420138) * formed as a result of 'food scalding or blanching' (http://purl.obolibrary.org/obo/FOODON_03450042) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03317123c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317123

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240) * formed as a result of 'food scalding or blanching' (http://purl.obolibrary.org/obo/FOODON_03450042) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03317124c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317124

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'whole plant or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420150) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03317127c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317127

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03317128c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317128

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03317129c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317129

SIREN DB annotation: * derives from 'animal body or body part' (http://purl.obolibrary.org/obo/FOODON_03420127)

f o o d o n 03317133c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317133

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130)

f o o d o n 03317134c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317134

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151)

f o o d o n 03317135c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317135

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has consumer 'dietary claim or use' (http://purl.obolibrary.org/obo/FOODON_03510023)

f o o d o n 03317136c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317136

SIREN DB annotation: * has quality 'medium ground' (http://purl.obolibrary.org/obo/FOODON_03430117) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has consumer 'dietary claim or use' (http://purl.obolibrary.org/obo/FOODON_03510023)

f o o d o n 03317137c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317137

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has consumer 'dietary claim or use' (http://purl.obolibrary.org/obo/FOODON_03510023)

f o o d o n 03317138c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317138

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) * has consumer 'dietary claim or use' (http://purl.obolibrary.org/obo/FOODON_03510023)

f o o d o n 03317139c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317139

SIREN DB annotation: * immersed in 'packed with aerosol propellant' (http://purl.obolibrary.org/obo/FOODON_03480015)

f o o d o n 03317141c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317141

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has consumer 'dietary claim or use' (http://purl.obolibrary.org/obo/FOODON_03510023)

f o o d o n 03317142c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317142

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has consumer 'dietary claim or use' (http://purl.obolibrary.org/obo/FOODON_03510023)

f o o d o n 03317143c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317143

SIREN DB annotation: * immersed in 'packed with aerosol propellant' (http://purl.obolibrary.org/obo/FOODON_03480015)

f o o d o n 03317144c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317144

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * immersed in 'packed with aerosol propellant' (http://purl.obolibrary.org/obo/FOODON_03480015)

f o o d o n 03317145c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317145

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * derives from 'milk or milk component' (http://purl.obolibrary.org/obo/FOODON_03420113)

f o o d o n 03317146c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317146

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * derives from 'albumen' (http://purl.obolibrary.org/obo/UBERON_0008944) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158)

f o o d o n 03317147c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317147

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * immersed in 'packed with aerosol propellant' (http://purl.obolibrary.org/obo/FOODON_03480015)

f o o d o n 03317148c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317148

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * immersed in 'packed with aerosol propellant' (http://purl.obolibrary.org/obo/FOODON_03480015)

f o o d o n 03317151c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317151

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03317152c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317152

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147 * has consumer 'no sugars added claim or use' (http://purl.obolibrary.org/obo/FOODON_03510091)

f o o d o n 03317153c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317153

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136) * has substance added 'lactose' (http://purl.obolibrary.org/obo/CHEBI_17716) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03317155c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317155

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has consumer 'no sugars added claim or use' (http://purl.obolibrary.org/obo/FOODON_03510091)

f o o d o n 03317156c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317156

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * has consumer 'no sugars added claim or use' (http://purl.obolibrary.org/obo/FOODON_03510091)

f o o d o n 03317157c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317157

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * has consumer 'no sugars added claim or use' (http://purl.obolibrary.org/obo/FOODON_03510091)

f o o d o n 03317158c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317158

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138)

f o o d o n 03317159c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317159

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03317162c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317162

SIREN DB annotation: * has quality 'liquid, high viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430121) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'water addition process' (http://purl.obolibrary.org/obo/FOODON_03460148)

f o o d o n 03317163c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317163

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03317167c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317167

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'seed, skin removed' (http://purl.obolibrary.org/obo/FOODON_03420134)

f o o d o n 03317168c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317168

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104)

f o o d o n 03317169c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317169

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03317170c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317170

SIREN DB annotation: * derives from 'animal body or body part' (http://purl.obolibrary.org/obo/FOODON_03420127)

f o o d o n 03317171c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317171

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03317172c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317172

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03317173c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317173

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103)

f o o d o n 03317174c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317174

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has substance added 'sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460202)

f o o d o n 03317175c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317175

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'butter' (http://purl.obolibrary.org/obo/FOODON_00001023) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03317181c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317181

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * formed as a result of 'flavoring added, artificial' (http://purl.obolibrary.org/obo/FOODON_03460228)

f o o d o n 03317182c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317182

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * formed as a result of 'carbonated' (http://purl.obolibrary.org/obo/FOODON_03460175) * formed as a result of 'flavoring added, artificial' (http://purl.obolibrary.org/obo/FOODON_03460228)

f o o d o n 03317183c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317183

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'whole plant or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420150) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03317185c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317185

SIREN DB annotation: * has consumer 'infant or toddler consumer' (http://purl.obolibrary.org/obo/FOODON_03510020) * has consumer 'dietary claim or use' (http://purl.obolibrary.org/obo/FOODON_03510023)

f o o d o n 03317187c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317187

SIREN DB annotation: * has quality 'beverage base' (http://purl.obolibrary.org/obo/FOODON_03530088)

f o o d o n 03317188c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317188

SIREN DB annotation: * has quality 'beverage base' (http://purl.obolibrary.org/obo/FOODON_03530088) * formed as a result of 'carbonated' (http://purl.obolibrary.org/obo/FOODON_03460175)

f o o d o n 03317189c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317189

SIREN DB annotation: * has quality 'beverage base' (http://purl.obolibrary.org/obo/FOODON_03530088) * formed as a result of 'flavoring added, artificial' (http://purl.obolibrary.org/obo/FOODON_03460228)

f o o d o n 03317194c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317194

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152)

f o o d o n 03317195c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317195

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added 'food added' (http://purl.obolibrary.org/obo/FOODON_03460180)

f o o d o n 03317196c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317196

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500023 * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03317197c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317197

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130)

f o o d o n 03317198c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317198

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03317199c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317199

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133)

f o o d o n 03317200c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317200

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * has substance added 'water addition process' (http://purl.obolibrary.org/obo/FOODON_03460148)

f o o d o n 03317201c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317201

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * derives from 'invert sugar' (http://purl.obolibrary.org/obo/FOODON_03420171) * formed as a result of 'physical/chemical modification process' (http://purl.obolibrary.org/obo/FOODON_03460130)

f o o d o n 03317202c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317202

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138)

f o o d o n 03317203c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317203

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138)

f o o d o n 03317204c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317204

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140)

f o o d o n 03317205c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317205

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has substance added 'mineral added' (http://purl.obolibrary.org/obo/FOODON_03460159) * has substance added http://purl.obolibrary.org/obo/FOODON_03460163 * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194)

f o o d o n 03317206c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317206

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * has substance added 'mineral added' (http://purl.obolibrary.org/obo/FOODON_03460159) * has substance added http://purl.obolibrary.org/obo/FOODON_03460163 * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194)

f o o d o n 03317207c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317207

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * has consumer 'infant or toddler consumer' (http://purl.obolibrary.org/obo/FOODON_03510020)

f o o d o n 03317208c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317208

SIREN DB annotation: * derives from 'milk or milk component' (http://purl.obolibrary.org/obo/FOODON_03420113) * has consumer 'infant or toddler consumer' (http://purl.obolibrary.org/obo/FOODON_03510020)

f o o d o n 03317209c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317209

SIREN DB annotation: * has substance added http://purl.obolibrary.org/obo/FOODON_03460338 * has consumer 'infant or toddler consumer' (http://purl.obolibrary.org/obo/FOODON_03510020)

f o o d o n 03317210c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317210

SIREN DB annotation: * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155)

f o o d o n 03317212c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317212

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045)

f o o d o n 03317214c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317214

SIREN DB annotation: * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119)

f o o d o n 03317216c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317216

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'animal body or body part' (http://purl.obolibrary.org/obo/FOODON_03420127) * formed as a result of 'preservation by quick freezing' (http://purl.obolibrary.org/obo/FOODON_03470132)

f o o d o n 03317217c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317217

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'preservation by quick freezing' (http://purl.obolibrary.org/obo/FOODON_03470132)

f o o d o n 03317218c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317218

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03317219c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317219

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03317220c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317220

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * formed as a result of 'alcohol-acetic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460123) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'preservation by heat treatment' (http://purl.obolibrary.org/obo/FOODON_03470120) * has substance added 'water addition process' (http://purl.obolibrary.org/obo/FOODON_03460148)

f o o d o n 03317222c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317222

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'ovary, roe' (http://purl.obolibrary.org/obo/FOODON_03420202) * has consumer 'preservative-related claim or use' (http://purl.obolibrary.org/obo/FOODON_03510110)

f o o d o n 03317223c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317223

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'ovary, roe' (http://purl.obolibrary.org/obo/FOODON_03420202) * formed as a result of 'preservation by chilling' (http://purl.obolibrary.org/obo/FOODON_03470131)

f o o d o n 03317224c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317224

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'ovary, roe' (http://purl.obolibrary.org/obo/FOODON_03420202)

f o o d o n 03317225c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317225

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'ovary, roe' (http://purl.obolibrary.org/obo/FOODON_03420202)

f o o d o n 03317226c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317226

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'ovary, roe' (http://purl.obolibrary.org/obo/FOODON_03420202) * formed as a result of 'preservation by chilling' (http://purl.obolibrary.org/obo/FOODON_03470131)

f o o d o n 03317227c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317227

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101)

f o o d o n 03317228c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317228

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133)

f o o d o n 03317229c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317229

SIREN DB annotation: * has quality 'disintegrated or ground' (http://purl.obolibrary.org/obo/FOODON_03430136) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03317230c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317230

SIREN DB annotation: * has quality 'medium ground' (http://purl.obolibrary.org/obo/FOODON_03430117) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'instantizing process' (http://purl.obolibrary.org/obo/FOODON_03460169) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03317231c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317231

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229)

f o o d o n 03317232c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317232

SIREN DB annotation: * has quality 'medium ground' (http://purl.obolibrary.org/obo/FOODON_03430117) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03317233c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317233

SIREN DB annotation: * has quality 'medium ground and sifted (bolted)' (http://purl.obolibrary.org/obo/FOODON_03430101) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03317234c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317234

SIREN DB annotation: * has quality 'medium ground' (http://purl.obolibrary.org/obo/FOODON_03430117) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03317235c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317235

SIREN DB annotation: * has quality 'medium ground and sifted (bolted)' (http://purl.obolibrary.org/obo/FOODON_03430101) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03317236c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317236

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * has consumer 'preservative-related claim or use' (http://purl.obolibrary.org/obo/FOODON_03510110)

f o o d o n 03317237c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317237

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03317238c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317238

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174)

f o o d o n 03317241c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317241

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03317242c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317242

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03317243c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317243

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * has consumer 'preservative-related claim or use' (http://purl.obolibrary.org/obo/FOODON_03510110)

f o o d o n 03317244c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317244

SIREN DB annotation: * has quality 'whole' (http://purl.obolibrary.org/obo/FOODON_03430131) * derives from 'ovary, roe' (http://purl.obolibrary.org/obo/FOODON_03420202) * has consumer 'preservative-related claim or use' (http://purl.obolibrary.org/obo/FOODON_03510110)

f o o d o n 03317245c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317245

SIREN DB annotation: * has quality 'whole' (http://purl.obolibrary.org/obo/FOODON_03430131) * derives from 'ovary, roe' (http://purl.obolibrary.org/obo/FOODON_03420202) * formed as a result of 'preservation by chilling' (http://purl.obolibrary.org/obo/FOODON_03470131)

f o o d o n 03317246c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317246

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'salted' (http://purl.obolibrary.org/obo/FOODON_03460173)

f o o d o n 03317247c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317247

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240)

f o o d o n 03317248c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317248

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03317249c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317249

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * has quality 'heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440022) * derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240) * formed as a result of 'food scalding or blanching' (http://purl.obolibrary.org/obo/FOODON_03450042) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03317250c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317250

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03317251c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317251

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole plant or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420150)

f o o d o n 03317252c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317252

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'whole plant or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420150) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03317253c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317253

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03317255c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317255

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'ovary, roe' (http://purl.obolibrary.org/obo/FOODON_03420202) * has consumer 'preservative-related claim or use' (http://purl.obolibrary.org/obo/FOODON_03510110)

f o o d o n 03317256c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317256

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'ovary, roe' (http://purl.obolibrary.org/obo/FOODON_03420202) * formed as a result of 'preservation by chilling' (http://purl.obolibrary.org/obo/FOODON_03470131)

f o o d o n 03317258c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317258

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268)

f o o d o n 03317260c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317260

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03317261c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317261

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03317262c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317262

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253)

f o o d o n 03317263c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317263

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253)

f o o d o n 03317264c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317264

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'preservation by brining' (http://purl.obolibrary.org/obo/FOODON_03470137)

f o o d o n 03317265c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317265

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103)

f o o d o n 03317266c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317266

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'smoked or smoke-flavored' (http://purl.obolibrary.org/obo/FOODON_03460172) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added http://purl.obolibrary.org/obo/FOODON_03460143 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03317268c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317268

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151)

f o o d o n 03317269c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317269

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'smoked or smoke-flavored' (http://purl.obolibrary.org/obo/FOODON_03460172) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03317271c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317271

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03317272c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317272

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * derives from 'blood' (http://purl.obolibrary.org/obo/UBERON_0000178)

f o o d o n 03317273c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317273

SIREN DB annotation: * has quality 'heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440022) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190)

f o o d o n 03317276c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317276

SIREN DB annotation: * has quality 'heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440022) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190)

f o o d o n 03317277c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317277

SIREN DB annotation: * has quality 'heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440022) * has substance added 'animal fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460262) * has substance added 'vegetable fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460263)

f o o d o n 03317278c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317278

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03317279c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317279

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103)

f o o d o n 03317280c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317280

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440022) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'broiling or grilling' (http://purl.obolibrary.org/obo/FOODON_03450006)

f o o d o n 03317281c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317281

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103)

f o o d o n 03317282c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317282

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103)

f o o d o n 03317283c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317283

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'part of animal' (http://purl.obolibrary.org/obo/FOODON_03420164) * has substance added http://purl.obolibrary.org/obo/FOODON_03460191

f o o d o n 03317284c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317284

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103)

f o o d o n 03317286c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317286

SIREN DB annotation: * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * has substance added http://purl.obolibrary.org/obo/FOODON_03460191

f o o d o n 03317288c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317288

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152)

f o o d o n 03317289c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317289

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has substance added http://purl.obolibrary.org/obo/FOODON_03460191 * has substance added http://purl.obolibrary.org/obo/FOODON_03460212

f o o d o n 03317292c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317292

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03317293c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317293

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03317294c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317294

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103)

f o o d o n 03317295c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317295

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'smoked or smoke-flavored' (http://purl.obolibrary.org/obo/FOODON_03460172)

f o o d o n 03317299c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317299

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'liver' (http://purl.obolibrary.org/obo/UBERON_0002107) * formed as a result of 'smoked or smoke-flavored' (http://purl.obolibrary.org/obo/FOODON_03460172)

f o o d o n 03317300c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317300

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * has substance added http://purl.obolibrary.org/obo/FOODON_03460186 * has substance added http://purl.obolibrary.org/obo/FOODON_03460212

f o o d o n 03317301c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317301

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147)

f o o d o n 03317302c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317302

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has substance added http://purl.obolibrary.org/obo/FOODON_03460191

f o o d o n 03317303c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317303

SIREN DB annotation: * has quality 'semiliquid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430110) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'part of animal' (http://purl.obolibrary.org/obo/FOODON_03420164) * formed as a result of 'cooking by simmering' (http://purl.obolibrary.org/obo/FOODON_03450020)

f o o d o n 03317305c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317305

SIREN DB annotation: * has quality 'physical state, shape or form, multiple' (http://purl.obolibrary.org/obo/FOODON_03430108) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * has substance added http://purl.obolibrary.org/obo/FOODON_03460191 * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03317306c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317306

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'part of animal' (http://purl.obolibrary.org/obo/FOODON_03420164) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added http://purl.obolibrary.org/obo/FOODON_03460191

f o o d o n 03317307c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317307

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'part of animal' (http://purl.obolibrary.org/obo/FOODON_03420164) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03317308c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317308

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'part of animal' (http://purl.obolibrary.org/obo/FOODON_03420164) * formed as a result of 'preservation by chilling' (http://purl.obolibrary.org/obo/FOODON_03470131) * has substance added http://purl.obolibrary.org/obo/FOODON_03460191

f o o d o n 03317309c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317309

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03317310c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317310

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03317311c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317311

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151) * has substance added http://purl.obolibrary.org/obo/FOODON_03460191 * has substance added http://purl.obolibrary.org/obo/FOODON_03460212

f o o d o n 03317312c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317312

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151) * has substance added http://purl.obolibrary.org/obo/FOODON_03460191 * has substance added http://purl.obolibrary.org/obo/FOODON_03460212

f o o d o n 03317314c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317314

SIREN DB annotation: * has quality 'liquid, high viscosity' (http://purl.obolibrary.org/obo/FOODON_03430102) * derives from 'broth or stock' (http://purl.obolibrary.org/obo/FOODON_03420170)

f o o d o n 03317315c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317315

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'loin' (http://purl.obolibrary.org/obo/FOODON_03530031) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253)

f o o d o n 03317316c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317316

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03317317c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317317

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'cut of meat, u.s.' (http://purl.obolibrary.org/obo/FOODON_03530008) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253)

f o o d o n 03317318c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317318

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'shoulder (meat cut)' (http://purl.obolibrary.org/obo/FOODON_03530043) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253)

f o o d o n 03317319c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317319

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * has quality 'round or leg (meat cut)' (http://purl.obolibrary.org/obo/FOODON_03530024) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253)

f o o d o n 03317320c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317320

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * has quality 'loin' (http://purl.obolibrary.org/obo/FOODON_03530031) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253)

f o o d o n 03317321c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317321

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * has quality 'shoulder (meat cut)' (http://purl.obolibrary.org/obo/FOODON_03530043) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253)

f o o d o n 03317322c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317322

SIREN DB annotation: * surrounded by 'textile or fabric stocking or casing' (http://purl.obolibrary.org/obo/FOODON_03490113) * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * has quality 'shoulder (meat cut)' (http://purl.obolibrary.org/obo/FOODON_03530043) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'smoked or smoke-flavored' (http://purl.obolibrary.org/obo/FOODON_03460172) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253)

f o o d o n 03317324c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317324

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03317325c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317325

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'belly meat' (http://purl.obolibrary.org/obo/FOODON_03530063) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * formed as a result of 'smoked by smoke infiltration' (http://purl.obolibrary.org/obo/FOODON_03460118) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253)

f o o d o n 03317327c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317327

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155)

f o o d o n 03317328c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317328

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03317329c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317329

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'animal body or body part' (http://purl.obolibrary.org/obo/FOODON_03420127)

f o o d o n 03317330c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317330

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * derives from 'animal body or body part' (http://purl.obolibrary.org/obo/FOODON_03420127)

f o o d o n 03317333c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317333

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'belly meat' (http://purl.obolibrary.org/obo/FOODON_03530063) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * formed as a result of 'smoked by smoke infiltration' (http://purl.obolibrary.org/obo/FOODON_03460118) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253)

f o o d o n 03317335c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317335

SIREN DB annotation: * has quality 'divided into pieces, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430100) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03317338c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317338

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * derives from 'skeletal meat part, without bone and skin, with separable fat' (http://purl.obolibrary.org/obo/FOODON_03420269) * formed as a result of 'broiling or grilling' (http://purl.obolibrary.org/obo/FOODON_03450006) * has consumer 'processing-related claim or use' (http://purl.obolibrary.org/obo/FOODON_03510119)

f o o d o n 03317339c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317339

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has substance added http://purl.obolibrary.org/obo/FOODON_03460171

f o o d o n 03317340c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317340

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190)

f o o d o n 03317341c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317341

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * has substance added 'water addition process' (http://purl.obolibrary.org/obo/FOODON_03460148) * has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158)

f o o d o n 03317342c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317342

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03317343c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317343

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03317344c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317344

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03317345c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317345

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03317346c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317346

SIREN DB annotation: * has substance added http://purl.obolibrary.org/obo/FOODON_03460171

f o o d o n 03317347c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317347

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103)

f o o d o n 03317348c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317348

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253)

f o o d o n 03317349c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317349

SIREN DB annotation: * has quality 'disintegrated or ground' (http://purl.obolibrary.org/obo/FOODON_03430136) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253)

f o o d o n 03317350c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317350

SIREN DB annotation: * has quality 'disintegrated or ground' (http://purl.obolibrary.org/obo/FOODON_03430136) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253)

f o o d o n 03317351c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317351

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253)

f o o d o n 03317353c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317353

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174)

f o o d o n 03317355c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317355

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03317356c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317356

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03317357c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317357

SIREN DB annotation: * surrounded by 'wrapper, material unspecified' (http://purl.obolibrary.org/obo/FOODON_03490211) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03317358c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317358

SIREN DB annotation: * surrounded by 'wrapper, material unspecified' (http://purl.obolibrary.org/obo/FOODON_03490211) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03317359c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317359

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * http://purl.obolibrary.org/obo/RO_0002220 http://purl.obolibrary.org/obo/FOODON_03500020 * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03317360c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317360

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has substance added http://purl.obolibrary.org/obo/FOODON_03460171

f o o d o n 03317361c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317361

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * has substance added http://purl.obolibrary.org/obo/FOODON_03460171

f o o d o n 03317362c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317362

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * derives from 'white sugar' (http://purl.obolibrary.org/obo/FOODON_03420157)

f o o d o n 03317363c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317363

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992)

f o o d o n 03317364c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317364

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'starch' (http://purl.obolibrary.org/obo/FOODON_03420203) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03317366c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317366

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'whey' (http://purl.obolibrary.org/obo/FOODON_03420244) * formed as a result of 'lactose conversion process' (http://purl.obolibrary.org/obo/FOODON_03460203) * has consumer 'lactose reduced food' (http://purl.obolibrary.org/obo/FOODON_03510170)

f o o d o n 03317367c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317367

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * derives from 'white sugar' (http://purl.obolibrary.org/obo/FOODON_03420157)

f o o d o n 03317368c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317368

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130)

f o o d o n 03317370c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317370

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190)

f o o d o n 03317376c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317376

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03317377c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317377

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part, without bone and skin, with separable fat' (http://purl.obolibrary.org/obo/FOODON_03420269) * immersed in 'packed in gravy or sauce' (http://purl.obolibrary.org/obo/FOODON_03480034)

f o o d o n 03317379c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317379

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'part of animal' (http://purl.obolibrary.org/obo/FOODON_03420164)

f o o d o n 03317381c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317381

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'cream food product' (http://purl.obolibrary.org/obo/FOODON_00001216) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03317382c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317382

SIREN DB annotation: * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03317383c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317383

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103) * formed as a result of 'preservation by quick freezing' (http://purl.obolibrary.org/obo/FOODON_03470132)

f o o d o n 03317384c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317384

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'animal body or body part' (http://purl.obolibrary.org/obo/FOODON_03420127) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03317385c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317385

SIREN DB annotation: * derives from 'seed germ' (http://purl.obolibrary.org/obo/FOODON_03420182)

f o o d o n 03317386c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317386

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'germinated or sprouted seed' (http://purl.obolibrary.org/obo/FOODON_03420102)

f o o d o n 03317387c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317387

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133)

f o o d o n 03317388c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317388

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has consumer 'infant or toddler consumer' (http://purl.obolibrary.org/obo/FOODON_03510020)

f o o d o n 03317389c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317389

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232)

f o o d o n 03317391c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317391

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104)

f o o d o n 03317392c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317392

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104)

f o o d o n 03317394c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317394

SIREN DB annotation: * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'decaffeination process' (http://purl.obolibrary.org/obo/FOODON_03460140)

f o o d o n 03317395c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317395

SIREN DB annotation: * has quality 'divided or disintegrated' (http://purl.obolibrary.org/obo/FOODON_03430122) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03317396c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317396

SIREN DB annotation: * has quality 'divided or disintegrated' (http://purl.obolibrary.org/obo/FOODON_03430122) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03317397c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317397

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'cream food product' (http://purl.obolibrary.org/obo/FOODON_00001216) * formed as a result of 'preservation by heat treatment' (http://purl.obolibrary.org/obo/FOODON_03470120) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has consumer 'low fat food' (http://purl.obolibrary.org/obo/FOODON_03510039)

f o o d o n 03317398c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317398

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03317399c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317399

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03317400c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317400

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03317402c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317402

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03317403c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317403

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03317404c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317404

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03317405c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317405

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03317406c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317406

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03317407c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317407

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03317408c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317408

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190)

f o o d o n 03317412c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317412

SIREN DB annotation: * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200)

f o o d o n 03317414c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317414

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sucrose' (http://purl.obolibrary.org/obo/CHEBI_17992) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03317415c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317415

SIREN DB annotation: * has quality 'divided into pieces, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430115) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103)

f o o d o n 03317419c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317419

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155)

f o o d o n 03317423c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317423

SIREN DB annotation: * has consumer 'infant or toddler consumer' (http://purl.obolibrary.org/obo/FOODON_03510020)

f o o d o n 03317424c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317424

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'candying process' (http://purl.obolibrary.org/obo/FOODON_03460182) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03317425c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317425

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'candying process' (http://purl.obolibrary.org/obo/FOODON_03460182) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * formed as a result of 'preservation by adding sugar' (http://purl.obolibrary.org/obo/FOODON_03470146) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03317426c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317426

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'candying process' (http://purl.obolibrary.org/obo/FOODON_03460182) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * formed as a result of 'preservation by adding sugar' (http://purl.obolibrary.org/obo/FOODON_03470146) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03317427c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317427

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'candying process' (http://purl.obolibrary.org/obo/FOODON_03460182) * formed as a result of 'preservation by adding sugar' (http://purl.obolibrary.org/obo/FOODON_03470146) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03317428c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317428

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) * formed as a result of 'food coating or covering process' (http://purl.obolibrary.org/obo/FOODON_03460353)

f o o d o n 03317429c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317429

SIREN DB annotation: * has quality 'sliced' (http://purl.obolibrary.org/obo/FOODON_03430137) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253)

f o o d o n 03317433c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317433

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03317435c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317435

SIREN DB annotation: * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) * formed as a result of 'food puffing process' (http://purl.obolibrary.org/obo/FOODON_03460268)

f o o d o n 03317436c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317436

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03317438c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317438

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03317446c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317446

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212

f o o d o n 03317447c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317447

SIREN DB annotation: * derives from 'fruit, peel present, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420139)

f o o d o n 03317448c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317448

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'animal body or body part' (http://purl.obolibrary.org/obo/FOODON_03420127)

f o o d o n 03317450c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317450

SIREN DB annotation: * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005)

f o o d o n 03317451c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317451

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238)

f o o d o n 03317452c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317452

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'food distillation process' (http://purl.obolibrary.org/obo/FOODON_03460270) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03317455c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317455

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'carbonated by fermentation' (http://purl.obolibrary.org/obo/FOODON_03460246) * has substance added 'alcohol' (http://purl.obolibrary.org/obo/CHEBI_30879) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03317458c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317458

SIREN DB annotation: * derives from 'germinated or sprouted seed' (http://purl.obolibrary.org/obo/FOODON_03420102)

f o o d o n 03317461c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317461

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'food distillation process' (http://purl.obolibrary.org/obo/FOODON_03460270) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104)

f o o d o n 03317462c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317462

SIREN DB annotation: * has quality 'liquid, low viscosity' (http://purl.obolibrary.org/obo/FOODON_03430109) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * has substance added 'alcohol' (http://purl.obolibrary.org/obo/CHEBI_30879) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03317463c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317463

SIREN DB annotation: * has quality 'liquid, low viscosity' (http://purl.obolibrary.org/obo/FOODON_03430109) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03317464c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317464

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'food distillation process' (http://purl.obolibrary.org/obo/FOODON_03460270) * formed as a result of 'drum-drying' (http://purl.obolibrary.org/obo/FOODON_03470140) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03317465c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317465

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * has substance added 'alcohol' (http://purl.obolibrary.org/obo/CHEBI_30879)

f o o d o n 03317466c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317466

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03317467c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317467

SIREN DB annotation: * has substance added 'sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460202)

f o o d o n 03317468c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317468

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * has consumer 'low energy food' (http://purl.obolibrary.org/obo/FOODON_03510033)

f o o d o n 03317469c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317469

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440022) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03317470c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317470

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added http://purl.obolibrary.org/obo/FOODON_03460296 * has substance added http://purl.obolibrary.org/obo/FOODON_03460362

f o o d o n 03317472c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317472

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03317475c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317475

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * derives from 'protein extract, concentrate or isolate' (http://purl.obolibrary.org/obo/FOODON_03420236)

f o o d o n 03317478c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317478

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03317479c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317479

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03317480c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317480

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440022) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238) * formed as a result of 'cooking with added fat or oil' (http://purl.obolibrary.org/obo/FOODON_03450025) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03317481c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317481

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440022) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238) * formed as a result of 'cooking with added fat or oil' (http://purl.obolibrary.org/obo/FOODON_03450025) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03317483c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317483

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256)

f o o d o n 03317486c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317486

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03317487c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317487

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03317488c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317488

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'beverage base, dry' (http://purl.obolibrary.org/obo/FOODON_03530089) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'instantizing process' (http://purl.obolibrary.org/obo/FOODON_03460169) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03317489c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317489

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * has quality 'beverage base, dry' (http://purl.obolibrary.org/obo/FOODON_03530089) * derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'instantizing process' (http://purl.obolibrary.org/obo/FOODON_03460169) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03317490c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317490

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'cream food product' (http://purl.obolibrary.org/obo/FOODON_00001216) * formed as a result of 'fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460161) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03317491c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317491

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'animal body or body part' (http://purl.obolibrary.org/obo/FOODON_03420127) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03317494c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317494

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * derives from 'fruit or seed' (http://purl.obolibrary.org/obo/FOODON_03420165)

f o o d o n 03317495c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317495

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * derives from 'fruit or seed' (http://purl.obolibrary.org/obo/FOODON_03420165)

f o o d o n 03317496c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317496

SIREN DB annotation: * has quality 'whole and pieces' (http://purl.obolibrary.org/obo/FOODON_03430104) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'food rolling process' (http://purl.obolibrary.org/obo/FOODON_03460239) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03317498c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317498

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03317499c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317499

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03317500c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317500

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03317501c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317501

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167)

f o o d o n 03317502c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317502

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256)

f o o d o n 03317504c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317504

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03317505c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317505

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03317507c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317507

SIREN DB annotation: * has quality 'sliced' (http://purl.obolibrary.org/obo/FOODON_03430137) * has quality 'heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440022) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238) * formed as a result of 'cooking with added fat or oil' (http://purl.obolibrary.org/obo/FOODON_03450025)

f o o d o n 03317509c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317509

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167)

f o o d o n 03317511c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317511

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'alkaloid or purine removal process' (http://purl.obolibrary.org/obo/FOODON_03460135)

f o o d o n 03317512c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317512

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'alkaloid or purine removal process' (http://purl.obolibrary.org/obo/FOODON_03460135) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253)

f o o d o n 03317513c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317513

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'alkaloid or purine removal process' (http://purl.obolibrary.org/obo/FOODON_03460135) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03317517c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317517

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'egg' (http://purl.obolibrary.org/obo/FOODON_03420194) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03317518c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317518

SIREN DB annotation: * derives from 'egg' (http://purl.obolibrary.org/obo/FOODON_03420194)

f o o d o n 03317519c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317519

SIREN DB annotation: * derives from 'egg' (http://purl.obolibrary.org/obo/FOODON_03420194) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03317520c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317520

SIREN DB annotation: * derives from 'egg' (http://purl.obolibrary.org/obo/FOODON_03420194) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03317521c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317521

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152)

f o o d o n 03317522c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317522

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * has quality 'fat content > 60%' (http://purl.obolibrary.org/obo/FOODON_03530194) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * formed as a result of 'food homogenization or emulsification process' (http://purl.obolibrary.org/obo/FOODON_03460306)

f o o d o n 03317523c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317523

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) * formed as a result of 'food homogenization or emulsification process' (http://purl.obolibrary.org/obo/FOODON_03460306)

f o o d o n 03317524c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317524

SIREN DB annotation: * has quality 'semiliquid' (http://purl.obolibrary.org/obo/FOODON_03430103) * has quality 'fat content > 60%' (http://purl.obolibrary.org/obo/FOODON_03530194) * formed as a result of 'food homogenization or emulsification process' (http://purl.obolibrary.org/obo/FOODON_03460306) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03317525c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317525

SIREN DB annotation: * has quality 'semiliquid' (http://purl.obolibrary.org/obo/FOODON_03430103) * has quality 'fat content (eurocode2)' (http://purl.obolibrary.org/obo/FOODON_03530177) * formed as a result of 'food homogenization or emulsification process' (http://purl.obolibrary.org/obo/FOODON_03460306) * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03317526c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317526

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'animal body or body part' (http://purl.obolibrary.org/obo/FOODON_03420127) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03317528c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317528

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03317529c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317529

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03317531c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317531

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'root, stem, leaf or flower' (http://purl.obolibrary.org/obo/FOODON_03420148) * formed as a result of 'candying process' (http://purl.obolibrary.org/obo/FOODON_03460182) * formed as a result of 'preservation by adding sugar' (http://purl.obolibrary.org/obo/FOODON_03470146)

f o o d o n 03317532c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317532

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'root, stem, leaf or flower' (http://purl.obolibrary.org/obo/FOODON_03420148) * formed as a result of 'candying process' (http://purl.obolibrary.org/obo/FOODON_03460182) * formed as a result of 'preservation by adding sugar' (http://purl.obolibrary.org/obo/FOODON_03470146)

f o o d o n 03317533c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317533

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'root, stem, leaf or flower' (http://purl.obolibrary.org/obo/FOODON_03420148) * formed as a result of 'candying process' (http://purl.obolibrary.org/obo/FOODON_03460182) * formed as a result of 'preservation by adding sugar' (http://purl.obolibrary.org/obo/FOODON_03470146)

f o o d o n 03317534c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317534

SIREN DB annotation: * has quality 'cut into short pieces' (http://purl.obolibrary.org/obo/FOODON_03430111) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'peel, core or seed' (http://purl.obolibrary.org/obo/FOODON_03420110) * formed as a result of 'candying process' (http://purl.obolibrary.org/obo/FOODON_03460182) * formed as a result of 'preservation by adding sugar' (http://purl.obolibrary.org/obo/FOODON_03470146) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03317535c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317535

SIREN DB annotation: * has quality 'cut into short pieces' (http://purl.obolibrary.org/obo/FOODON_03430111) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'peel, core or seed' (http://purl.obolibrary.org/obo/FOODON_03420110) * formed as a result of 'candying process' (http://purl.obolibrary.org/obo/FOODON_03460182) * formed as a result of 'preservation by adding sugar' (http://purl.obolibrary.org/obo/FOODON_03470146) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03317536c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317536

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'food additive added, usa' (http://purl.obolibrary.org/obo/FOODON_03460371) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03317537c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317537

SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'food additive added, usa' (http://purl.obolibrary.org/obo/FOODON_03460371) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147

f o o d o n 03317538c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317538

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'food additive added, usa' (http://purl.obolibrary.org/obo/FOODON_03460371)

f o o d o n 03317539c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317539

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'germinated or sprouted seed' (http://purl.obolibrary.org/obo/FOODON_03420102) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'carbonated by fermentation' (http://purl.obolibrary.org/obo/FOODON_03460246) * formed as a result of 'preservation by filtration' (http://purl.obolibrary.org/obo/FOODON_03470121)

f o o d o n 03317540c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317540

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03317541c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317541

SIREN DB annotation: * derives from 'sugar syrup or syrup solids' (http://purl.obolibrary.org/obo/FOODON_03420271)

f o o d o n 03317542c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317542

SIREN DB annotation: * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'preservation by heat treatment' (http://purl.obolibrary.org/obo/FOODON_03470120) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03317543c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317543

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) * formed as a result of 'marinading process' (http://purl.obolibrary.org/obo/FOODON_03460396) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03317544c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317544

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'cooking by simmering' (http://purl.obolibrary.org/obo/FOODON_03450020) * formed as a result of 'alcohol-acetic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460123) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added http://purl.obolibrary.org/obo/FOODON_03460147 * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212

f o o d o n 03317545c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317545

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173)

f o o d o n 03317548c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317548

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'food coating or covering process' (http://purl.obolibrary.org/obo/FOODON_03460353) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03317550c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317550

SIREN DB annotation: * derives from 'protein extract, concentrate or isolate' (http://purl.obolibrary.org/obo/FOODON_03420236)

f o o d o n 03317551c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317551

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03317552c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317552

SIREN DB annotation: * has quality 'liquid, low viscosity' (http://purl.obolibrary.org/obo/FOODON_03430109) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03317553c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317553

SIREN DB annotation: * has quality 'liquid, low viscosity' (http://purl.obolibrary.org/obo/FOODON_03430109) * derives from 'fruit, peel undetermined, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420213) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03317554c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317554

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03317555c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317555

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03317557c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317557

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03317558c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317558

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03317559c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317559

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03317560c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317560

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104)

f o o d o n 03317561c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317561

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'animal body or body part' (http://purl.obolibrary.org/obo/FOODON_03420127) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03317562c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317562

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'animal body or body part' (http://purl.obolibrary.org/obo/FOODON_03420127) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03317564c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317564

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'candying process' (http://purl.obolibrary.org/obo/FOODON_03460182) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has consumer 'no sugars added claim or use' (http://purl.obolibrary.org/obo/FOODON_03510091)

f o o d o n 03317565c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317565

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104)

f o o d o n 03317566c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317566

SIREN DB annotation: * surrounded by 'bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490203) * has quality 'liquid, low viscosity' (http://purl.obolibrary.org/obo/FOODON_03430109) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03317571c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317571

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'peel, core or seed' (http://purl.obolibrary.org/obo/FOODON_03420110) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'food distillation process' (http://purl.obolibrary.org/obo/FOODON_03460270) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104)

f o o d o n 03317572c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317572

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * derives from 'peel, core or seed' (http://purl.obolibrary.org/obo/FOODON_03420110) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'food distillation process' (http://purl.obolibrary.org/obo/FOODON_03460270) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104)

f o o d o n 03317573c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317573

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)

f o o d o n 03317574c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317574

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253)

f o o d o n 03317575c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317575

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'full fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460248) * formed as a result of 'preservation by heat treatment' (http://purl.obolibrary.org/obo/FOODON_03470120) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03317576c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317576

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'partial fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460247) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03317578c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317578

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'partial fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460247) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03317579c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317579

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'full fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460248) * formed as a result of 'preservation by heat treatment' (http://purl.obolibrary.org/obo/FOODON_03470120) * formed as a result of 'sterilization at ultra high temperature (uht)' (http://purl.obolibrary.org/obo/FOODON_03470147)

f o o d o n 03317580c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317580

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'partial fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460247) * formed as a result of 'sterilization at ultra high temperature (uht)' (http://purl.obolibrary.org/obo/FOODON_03470147)

f o o d o n 03317581c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317581

SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103) * formed as a result of 'smoked or smoke-flavored' (http://purl.obolibrary.org/obo/FOODON_03460172) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03317582c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317582

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03317584c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317584

SIREN DB annotation: * surrounded by 'can, bottle or jar' (http://purl.obolibrary.org/obo/FOODON_03490194) * has quality 'semiliquid' (http://purl.obolibrary.org/obo/FOODON_03430103) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123)

f o o d o n 03317587c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317587

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03317588c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317588

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151)

f o o d o n 03317589c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317589

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * formed as a result of 'food coating or covering process' (http://purl.obolibrary.org/obo/FOODON_03460353)

f o o d o n 03317590c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317590

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151) * has substance added http://purl.obolibrary.org/obo/FOODON_03460191 * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * immersed in 'packed in gravy or sauce, vegetable' (http://purl.obolibrary.org/obo/FOODON_03480037)

f o o d o n 03317591c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317591

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * immersed in 'packed in gravy or sauce, vegetable' (http://purl.obolibrary.org/obo/FOODON_03480037)

f o o d o n 03317592c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317592

SIREN DB annotation: * has quality 'semiliquid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430110) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone and skin, without separable fat' (http://purl.obolibrary.org/obo/FOODON_03420270) * formed as a result of 'cooking by simmering' (http://purl.obolibrary.org/obo/FOODON_03450020) * has substance added http://purl.obolibrary.org/obo/FOODON_03460191 * has substance added http://purl.obolibrary.org/obo/FOODON_03460212

f o o d o n 03317593c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317593

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * immersed in 'packed in gravy or sauce, meat' (http://purl.obolibrary.org/obo/FOODON_03480036)

f o o d o n 03317594c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317594

SIREN DB annotation: * has quality 'semiliquid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430110) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone and skin, without separable fat' (http://purl.obolibrary.org/obo/FOODON_03420270) * formed as a result of 'cooking by simmering' (http://purl.obolibrary.org/obo/FOODON_03450020) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212

f o o d o n 03317595c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317595

SIREN DB annotation: * has quality 'semiliquid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430110) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone and skin, without separable fat' (http://purl.obolibrary.org/obo/FOODON_03420270) * formed as a result of 'cooking by simmering' (http://purl.obolibrary.org/obo/FOODON_03450020) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212

f o o d o n 03317597c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317597

SIREN DB annotation: * has quality 'semiliquid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430110) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone and skin, without separable fat' (http://purl.obolibrary.org/obo/FOODON_03420270) * formed as a result of 'cooking by simmering' (http://purl.obolibrary.org/obo/FOODON_03450020) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212

f o o d o n 03317598c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317598

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * has substance added http://purl.obolibrary.org/obo/FOODON_03460212 * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) * immersed in 'packed in gravy or sauce, meat' (http://purl.obolibrary.org/obo/FOODON_03480036)

f o o d o n 03317599c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317599

SIREN DB annotation: * has quality 'semiliquid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430110) * derives from 'skeletal meat part, without bone and skin, without separable fat' (http://purl.obolibrary.org/obo/FOODON_03420270) * formed as a result of 'cooking by simmering' (http://purl.obolibrary.org/obo/FOODON_03450020) * has substance added http://purl.obolibrary.org/obo/FOODON_03460171 * has substance added http://purl.obolibrary.org/obo/FOODON_03460212

f o o d o n 03317601c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317601

SIREN DB annotation: * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * has consumer 'low sodium food' (http://purl.obolibrary.org/obo/FOODON_03510156)

f o o d o n 03317602c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317602

SIREN DB annotation: * derives from 'animal body or body part' (http://purl.obolibrary.org/obo/FOODON_03420127) * has consumer 'low sodium food' (http://purl.obolibrary.org/obo/FOODON_03510156)

f o o d o n 03317603c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317603

SIREN DB annotation: * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103) * has consumer 'low sodium food' (http://purl.obolibrary.org/obo/FOODON_03510156)

f o o d o n 03317605c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317605

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03317606c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317606

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03317607c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317607

SIREN DB annotation: * derives from 'milk or milk component' (http://purl.obolibrary.org/obo/FOODON_03420113) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03317608c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317608

SIREN DB annotation: * derives from 'milk or milk component' (http://purl.obolibrary.org/obo/FOODON_03420113) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03317609c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317609

SIREN DB annotation: * has consumer 'infant or toddler consumer' (http://purl.obolibrary.org/obo/FOODON_03510020) * has consumer 'dietary claim or use' (http://purl.obolibrary.org/obo/FOODON_03510023)

f o o d o n 03317610c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317610

SIREN DB annotation: * has consumer 'dietary claim or use' (http://purl.obolibrary.org/obo/FOODON_03510023) * has consumer 'human as food consumer' (http://purl.obolibrary.org/obo/FOODON_03510026)

f o o d o n 03317611c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317611

SIREN DB annotation: * has consumer 'dietary claim or use' (http://purl.obolibrary.org/obo/FOODON_03510023) * has consumer 'human as food consumer' (http://purl.obolibrary.org/obo/FOODON_03510026)

f o o d o n 03317612c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317612

SIREN DB annotation: * has consumer 'dietary claim or use' (http://purl.obolibrary.org/obo/FOODON_03510023) * has consumer 'human as food consumer' (http://purl.obolibrary.org/obo/FOODON_03510026)

f o o d o n 03317613c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317613

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'carbonated' (http://purl.obolibrary.org/obo/FOODON_03460175)

f o o d o n 03317615c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317615

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'artificially carbonated' (http://purl.obolibrary.org/obo/FOODON_03460109) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104)

f o o d o n 03317617c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317617

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03317618c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317618

SIREN DB annotation: * derives from 'starch' (http://purl.obolibrary.org/obo/FOODON_03420203)

f o o d o n 03317619c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317619

SIREN DB annotation: * has quality 'liquid, low viscosity' (http://purl.obolibrary.org/obo/FOODON_03430109) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167)

f o o d o n 03317620c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317620

SIREN DB annotation: * has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167)

f o o d o n 03317621c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317621

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'stem or stalk (without leaves)' (http://purl.obolibrary.org/obo/FOODON_03420101)

f o o d o n 03317622c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317622

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) * formed as a result of 'pickling process' (http://purl.obolibrary.org/obo/FOODON_03460190) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200)

f o o d o n 03317623c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317623

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'food scalding or blanching' (http://purl.obolibrary.org/obo/FOODON_03450042) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03317624c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317624

SIREN DB annotation: * has quality 'divided into pieces' (http://purl.obolibrary.org/obo/FOODON_03430152) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * formed as a result of 'preservation by freezing' (http://purl.obolibrary.org/obo/FOODON_03470136)

f o o d o n 03317625c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317625

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * has quality 'shoulder (meat cut)' (http://purl.obolibrary.org/obo/FOODON_03530043) * derives from 'skeletal meat part, with bone, with skin' (http://purl.obolibrary.org/obo/FOODON_03420265) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253)

f o o d o n 03317626c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317626

SIREN DB annotation: * has quality 'disintegrated or ground' (http://purl.obolibrary.org/obo/FOODON_03430136) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'preservation by brining' (http://purl.obolibrary.org/obo/FOODON_03470137)

f o o d o n 03317629c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317629

SIREN DB annotation: * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103)

f o o d o n 03317630c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317630

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)

f o o d o n 03317636c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317636

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03317639c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317639

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'full fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460248) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has consumer 'low fat food' (http://purl.obolibrary.org/obo/FOODON_03510039)

f o o d o n 03317642c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317642

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * derives from 'sugar syrup or syrup solids' (http://purl.obolibrary.org/obo/FOODON_03420271) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03317644c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317644

SIREN DB annotation: * has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) * derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'protein added' (http://purl.obolibrary.org/obo/FOODON_03460164)

f o o d o n 03317646c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317646

SIREN DB annotation: * has quality 'divided or disintegrated' (http://purl.obolibrary.org/obo/FOODON_03430122) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03317647c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317647

SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268)

f o o d o n 03317649c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317649

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'partial fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460247) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'water addition process' (http://purl.obolibrary.org/obo/FOODON_03460148)

f o o d o n 03317650c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317650

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'cream food product' (http://purl.obolibrary.org/obo/FOODON_00001216) * formed as a result of 'food homogenization or emulsification process' (http://purl.obolibrary.org/obo/FOODON_03460306) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)

f o o d o n 03317651c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317651

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has substance added 'water addition process' (http://purl.obolibrary.org/obo/FOODON_03460148) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184 * has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221)

f o o d o n 03317653c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317653

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) * derives from 'cream food product' (http://purl.obolibrary.org/obo/FOODON_00001216) * formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) * has substance added 'gelatin added' (http://purl.obolibrary.org/obo/FOODON_03460165)

f o o d o n 03317654c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317654

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151) * has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) * has substance added http://purl.obolibrary.org/obo/FOODON_03460184

f o o d o n 03317655c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317655

SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * derives from 'egg' (http://purl.obolibrary.org/obo/FOODON_03420194) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) * has substance added http://purl.obolibrary.org/obo/FOODON_03460340

f o o d o n 03317656c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317656

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * has substance added 'water addition process' (http://purl.obolibrary.org/obo/FOODON_03460148) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)

f o o d o n 03317658c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317658

SIREN DB annotation: * has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) * formed as a result of 'alcohol fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460232) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104) * has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117)

f o o d o n 03317660c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317660

SIREN DB annotation: * has quality 'liquid, high viscosity' (http://purl.obolibrary.org/obo/FOODON_03430102) * has substance added http://purl.obolibrary.org/obo/FOODON_03460163 * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194)

f o o d o n 03317661c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317661

SIREN DB annotation: * has quality 'liquid, high viscosity' (http://purl.obolibrary.org/obo/FOODON_03430102) * has substance added http://purl.obolibrary.org/obo/FOODON_03460163 * has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194)

f o o d o n 03317662c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317662

SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'head (plant)' (http://purl.obolibrary.org/obo/FOODON_03420151) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03317663c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317663

SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) * has substance added 'chocolate or cocoa added' (http://purl.obolibrary.org/obo/FOODON_03460231)

f o o d o n 03317664c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317664

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130)

f o o d o n 03317665c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317665

SIREN DB annotation: * derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167)

f o o d o n 03317669c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317669

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'starch' (http://purl.obolibrary.org/obo/FOODON_03420203) * formed as a result of 'food hydrolyzation process' (http://purl.obolibrary.org/obo/FOODON_03460277)

f o o d o n 03317671c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317671

SIREN DB annotation: * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)

f o o d o n 03317673c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317673

SIREN DB annotation: * has quality 'liquid, high viscosity' (http://purl.obolibrary.org/obo/FOODON_03430102) * derives from 'sugar syrup or syrup solids' (http://purl.obolibrary.org/obo/FOODON_03420271) * formed as a result of 'food hydrolyzation process' (http://purl.obolibrary.org/obo/FOODON_03460277)

f o o d o n 03317674c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317674

SIREN DB annotation: * has quality 'medium ground' (http://purl.obolibrary.org/obo/FOODON_03430117) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin removed, germ present' (http://purl.obolibrary.org/obo/FOODON_03420132) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'roasting seed process' (http://purl.obolibrary.org/obo/FOODON_03460391) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'ingredient added (TO BE REVISED)' (http://purl.obolibrary.org/obo/FOODON_03460225)

f o o d o n 03317675c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317675

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'starch' (http://purl.obolibrary.org/obo/FOODON_03420203) * has substance added http://purl.obolibrary.org/obo/FOODON_03460153

f o o d o n 03317677c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317677

SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'sugar coating or covering process' (http://purl.obolibrary.org/obo/FOODON_03460354)

f o o d o n 03317687c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03317687

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * formed as a result of 'food homogenization or emulsification process' (http://purl.obolibrary.org/obo/FOODON_03460306)

f o o d o n 03430130c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/FOODON_03430130

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130)

u b e r o n 0000178c back to ToC or Class ToC

IRI: http://purl.obolibrary.org/obo/UBERON_0000178

SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * derives from 'blood' (http://purl.obolibrary.org/obo/UBERON_0000178)

Legend back to ToC

c: Classes
op: Object Properties
dp: Data Properties
ni: Named Individuals